Preheat the oven to 175 C and line a baking tray with a silicone baking mat (or lightly grease the tray or use non-stick baking paper, but I prefer the mat).<br></br>

In a mixing bowl, combine the oats, ground almonds, chopped almonds, salt and cinnamon. Stir well and sit aside.<br></br>

In the bowl of a food processor fitted with a sharp blade, combine the chopped dates, hot water, oil, honey and vanilla. Blitz till you have a thick paste.<br></br>

Add this paste to the mixing bowl and stir thoroughly, making sure all the oats are moistened.<br></br>

Spread the mixture out into an even layer onto the prepared tray. Pack it down tightly to encourage granola clumps to form, but also make sure it's not too thick a layer, or else the oats won't brown.<br></br>

Bake for 25 to 30 minutes, rotating the tray as needed to ensure even browning. Halfway through the baking time, gently stir the granola around so that it cooks evenly.<br></br>

Once it's out of the oven, press down on the granola with a spatula, then let it cool completely to room temperature. Stir in the additional chopped dates, then transfer to an airtight tin and store at room temperature for about a week, or in the fridge for a month, or more, but mine is polished off long before that!<br></br>

To make the parfaits, assemble just before you plan to eat them. Layer the yoghurt, fresh fruit and granola in a glass or jar and you're done! (The proportions here really depend on how much of each layer you like, there are no rules, which is why I haven't specified measurements. You'll have a lot of granola, so you'll be able to make a lot of parfaits too!)<br></br>

Once assembled, the parfaits can be kept in the fridge for a day, but the granola will soften quite a bit. Happy parfait-ing!