Combine the dry ingredients and mix well so that the spices and cocoa powder are evenly distributed.

Mix the date paste with the water and oil in a saucepan over medium heat to a liquid, even paste and knead into the dry ingredients. For this, I prefer to use the dough scraper directly, which I also use to get the liquid out of the pot.

Divide the granola mixture evenly between 3 baking trays and bake at 160 degrees Celsius until crispy. This takes about 45-60 minutes. You should change the trays from time to time and stir the mixture with a spoon or dough scraper to prevent certain areas from burning.

Remove the granola from the oven and leave to cool and dry, preferably directly on the tray, for 24 hours. Check that the granola is crisp and dry before putting it into clean jars. After all, it should keep us stocked up for some time and not go mouldy due to residual moisture.