Preheat oven to 350 degrees. Line a 9"x13" baking pan with parchment paper, coat with cooking spray and set aside.
In a small sauce pan, combine the dates and maple syrup and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and mash up dates with a fork. Add olive oil and vanilla extract and stir to combine.
In a large bowl, combine the oats, pecans, flaxseeds, hemp seeds, cinnamon and salt. Pour wet mixture on top and stir to combine.
Pour mixture into the prepared baking pan, flattening the top with the bottom of a spatula.
Bake for 10 minutes. Remove from the oven, stir and flatten the top with the bottom of a spatula. Cover loosely with foil and bake for 10 minutes. Remove from the oven, stir and flatten the top with the bottom of a spatula. Cover loosely with foil and bake for 5 minutes.
Reduce oven temperature to 300 degrees. Remove foil and bake uncovered for 10 more minutes. Remove from the oven and let cool completely.
Using your hands, gently break up granola into large shards.
Store granola in an airtight container at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sticky-maple-date-granola/