150gready-to-eat datespitted and roughly chopped (about 7)
Pre-heat the oven to 170°C /150°C fan/gas mark 4.
Mix together the oats and pecans in a large bowl then set aside for a moment.
Place the dates, almond butter, coconut oil, maple syrup, espresso powder, cinnamon, vanilla and salt in a blender and blend until smooth.
Pour the date mixture over the dry ingredients and mix with your hands until the oats and nuts are completely coated. Clump some of the granola up into balls so you get a variety of crunchy texture in your finished granola.
Spread the granola out onto a large greased baking tray and bake for 30 minutes, taking the tray out every 10 minutes to shake up the granola so it toasts evenly.
Remove from the oven, loosen the granola a little from the bottom of the baking tray then leave to cool on the tray.
Once cool pour the granola into an airtight container where it will be delicious for up to 2 weeks.