In a blender, combine the cooked beetroot, water, dates (deseeded), tahini, vanilla extract, salt and maple syrup (if adding). Blend into a thick puree.
Pre heat the oven to 170C, line a baking sheet or tray with parchment paper and set aside.
Combine the the gluten free oats, pumpkin seeds, almonds in a large bowl. Place the sesame seeds into a spice grinder and pulse for just a few seconds. We want it to be partially and roughly crushed and NOT into a fine powder. Add the roughly crushed sesame seeds with oats and almonds and toss to combine.
Add the wet beetroot mixture into the dry oats mix and toss to combine until well coated. All the oats must be coated with the pink beetroot mixture.
Pour into a the lined baking tray and spread and flatten into an even layer. Place in the oven and bake for 20 minutes. Then remove from the oven, break it down into smaller pieces and bake for another 15 minutes. Remove again, stir thoroughly before baking it again for another last 10-15 minutes. Keep an eye on it in the last 15 minutes as you do not want it to burn.
Remove from the oven. At this stage the granola should be quite dry in texture, leave it outside to cool thoroughly at which point it should become crunchier and more dry. If it seems sticky or wet you will need to bake it for another 15 minutes at a low heat in the oven. Once cool store in an air tight box and it can easily last over a month kept outside.