Transfer dates to a food processor or a blender, combine with tahini, and some date soaking water if needed. Blend until a creamy consistency is reached.
Combine all of the dry ingredients in a bowl first, then add the date/tahini mixture. Mix very well until all dry ingredients are fully coated.
Cover the baking sheet with parchment paper and spread granola on an even layer by pressing it down lightly.
Bake the granola mixture for 40-45 min, stirring every 15 minutes to ensure even baking.
Set aside to cool. Then brake apart to clusters and transfer to a glass container or a jar. It should good for up to 4 weeks. In my house, it's gone within a week.