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Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Place dates in a small bowl and top with enough hot water to just cover. Soak 5 minutes.
Meanwhile, add all dry ingredients into a large bowl. Mix well and set aside.
In a small blender, add soaked dates and remaining sauce ingredients. Blend into a smooth, thick brown 'sauce'. Pour over dry ingredients and stir well to thoroughly coat.
Spread mixture on parchment paper in one flat, even layer without any gaps and pat it down firmly with a spatula.
Bake a total of 45 to 55 minutes: Bake 30 minutes, rotating the tray once midway, without stirring. Take tray out and break up and stir into bite-sized clusters. Bake an additional 15-20 minutes until granola is caramelized and golden brown, and not tacky to touch. Keep an eye on it during the final stretch of baking to ensure granola caramelizes without burning. Granola will darken a touch more as it cools.
Remove from oven and allow to cool, 1-2 hours. Granola crisps up when fully cooled.