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Preheat oven to 325°F.
Combine 2 cups oats, ½ cup almonds and ¼ cup pepitas in a large bowl.
In a food processor, combine 6 pitted dates, ¼ cup melted coconut oil, ¼ cup almond butter, 1 teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon ginger and ¼ teaspoon salt. Process until smooth, about 1 minute, scraping down the sides as needed.
In a medium bowl, whisk 1 egg white until very frothy.
Drizzle the date mixture over the oat mixture; toss with your hands until evenly coated. Add the frothed egg white and toss again to coat.
Spread the mixture in an even layer on a large rimmed baking sheet (do not break up clumps).
Bake until lightly golden, very fragrant and dry to the touch, about 25 minutes, gently stirring once after 15 minutes.
Let the granola cool completely on the baking sheet, about 30 minutes—it will crisp up as it cools.