Line a large baking tray with baking paper and set preheat the oven to 180℃.
Blend the pumpkin puree, Medjool dates, mixed spice, ginger and coconut sugar or maple syrup in a blender until you have a thick paste.
10 (approx. 250g) Medjool dates, 250 g fresh pumpkin puree, 2 tsp mixed spice, 2 tsp ground ginger, 3 tbsp coconut sugar
Place the oats, seeds and nuts into a bowl with the pumpkin and date paste, mixing to coat all the ingredients.
300 g jumbo oats, 50 g sunflower seeds, 50 g pumpkin seeds, 50 g blanched whole almonds, 50 g chia seeds, 50 g linseed/flax seeds
Spread the mix onto a baking tray and roast for 15mins, remove from the oven and break up the granola a little to create chunks. Put back in for another 15 mins being careful to watch edges don’t singe.
Take the mixture out of the oven, toss again and leave to cool. It becomes chewy and crispy as it cools. Once cool add the sultanas and cranberries.
50 g dried sultanas, 50 g dried cranberries
Keep the Granola in an airtight container. It will keep fresh for a while like this, but I doubt it lasts very long!