Pumpkin Seed Granola with Millet and Oats

Preheat oven to 325°F. In a small bowl combine the dates and ¾ cup warm water. Let stand at least 5 minutes or until softened. In another small bowl combine the flaxseeds and 6 tablespoons warm water. Let stand 5 minutes. In a large bowl combine the next seven ingredients (through salt). Place dates with liquid in a blender. Cover and blend until smooth. Stir pureed dates and flaxseeds with liquid into oat mixture. Spread in a 15x10-inch baking pan. Bake 45 minutes or until golden, stirring every 15 to 20 minutes and adding pumpkin seeds halfway through baking. Cool in pan on a wire rack 10 minutes. Stir in raisins. Store, uncovered, at room temperature up to 10 days or freeze, covered, up to 2 months. Prep-time: 20 MINUTES / Ready In: 45 MINUTES Makes 6½ cups soup + ¾ cup relish Serving size: ¼ of recipe