Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, mix the oats, cashews, sesame seeds, allspice, cinnamon, ginger, and salt.
In a small microwave-safe bowl, heat the coconut oil until melted, about 20 seconds. Add the maple syrup and vanilla extract. Pour the coconut oil mixture over the oat mixture and toss well to combine.
Spread on the prepared baking sheet and bake, stirring every 5 minutes or so, until golden brown, fragrant, and crisp, about 25 minutes.
Remove the granola from the oven and stir in the dates and crystallized ginger. Let cool completely before transferring to an airtight container for storing. Keep at room temperature for up to 2 weeks.