Walnut Granola

½ c. water
1 c. dates, sliced to remove pits
½ c. Welch’s white grape juice concentrate
¼ c. grapeseed oil or extra virgin coconut oil
1 Tbsp. vanilla extract
1½ tsp. salt
6 c. old-fashioned rolled oats
1 c. unsweetened coconut flakes
1 c. walnuts, coarsely chopped
1 c. almonds, coarsely chopped
1 c. raw wheat bran
½ c. flaxseed meal

1. In the microwave, heat water and dates. Place in a blender with white grape juice concentrate, oil, vanilla, and salt. Blend until smooth.
2. In a large bowl combine all dry ingredients. Pour blender mixture into bowl and mix with hands until dry ingredients are well-coated.
3. Spread about ½ inch thick on 2 double-insulated cookie sheets. Rotate cookie sheets during baking.
4. Two basic methods for cooking granola are: 1) bake overnight at 150-170°F, in the morning bake 10-15 minutes or until golden brown at 200°F. 2) or bake at 225°F for about 1 to 3 hours, until golden brown. Stir every 15 minutes.