Soak the dates in boiling water for about 10 minutes to soften them (adjust the amount of water to just lightly cover the dates). In the meantime, start preparing the other ingredients.

Finely chop the cashews and almonds.

In a bowl, place the oats, cashews, almonds, sunflower seeds, flaxseed, and coconut flakes. Mix thoroughly.

In a blender container, put the dates with the water, agave syrup, and peanut butter. Blend into a smooth and uniform mass.

Transfer the date mass to the bowl with the other ingredients and mix very thoroughly. Stir until the date mass covers all the ingredients.

Line a baking sheet or heat-resistant dish with baking paper. Spread the granola on the baking paper. Put it in an oven preheated to 150°C (302°F) and bake until browned and crispy, about 30-50 minutes (depending on the power of the oven). Stir every 10 minutes to bake evenly and prevent burning.

Let it cool. Store in an airtight container for up to 2-3 weeks.