Cashew Ginger Granola with Dates

Cashew Ginger Granola with Dates
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About 8 cups granola


3 cups old-fashioned rolled oats (I used Rogers Porridge oats)
1 cup raw cashews
1/2 cup hulled raw pumpkin seeds
1/2 cup sunflower seeds
1 cup wheat germ
2/3 cup sesame seeds
1 1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup honey
1/2 cup packed dark brown sugar
1 cup cashew butter
1 1/2 teaspoons vanilla
1/4 cup vegetable or olive oil (Could use less next time)
3/4 cup organic unsweetened large chunk coconut
3/4 cup chopped dried dates


Set oven to dehydrate. Line a large baking sheet with parchment paper. In a large bowl, combine oats, cashews, all seeds, wheat germ, salt, cinnamon, dates, coconut, cinnamon and ginger. Leave dates out.
In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off the heat and stir in the cashew butter and vanilla until smooth. Stir in oil. Pour over the oat mixture. Stir thoroughly. The mixture will be chunky and rough. (I used my hands to mix)
Dehydrate for 8 hours, stirring every hour. **After the granola has been dehydrating for 4 hours, add in your chopped dates**.