Don’t forget the bacon … in this sweet-salty-crunchy snack, perfect to carry along on the hiking trail or in the car for a road trip. It’s a tasty topper for yogurt parfaits for the brunch table, too, or sprinkled over ice cream. I played around with this recipe — adapted from a few different ones on the internet — for this rendition. Customize the fruits and nuts (or add more bacon) to make it your own!
- 2 cups old-fashioned oats
- 3/4 cup chopped pecans
- 1/3 cup raw sunflower seeds
- 2 Tbsp. brown sugar
- 1 Tbsp. chia or flax seeds
- 1/4 tsp. cinnamon
- 3 to 4 strips lean bacon
- 3/4 cup dried fruit of your choice chopped dried apple, dates, cherries, raisins, pineapple
- 2 Tbsp. bacon fat
- 1/3 cup pure maple syrup
- Heat oven to 350 F. In a large bowl, combine oats, pecans, sunflower seeds, brown sugar, chia or flax seeds and cinnamon. Set aside.
- Cook strips of bacon until crispy. Drain on paper towels. Save back bacon fat. When cool, chop the bacon.
- Mix together 2 Tbsp. bacon fat (best to use while still liquid and warm) with the maple syrup in a small bowl. Pour over the oats mixture and stir until all is mixed and coated.
- Spread the oats mixture on a parchment-lined rimmed baking sheet. Bake in the oven for 15 to 25 minutes, stirring every five minutes. The granola is done when it is golden brown and crispy (no longer moist). Do not over-bake.
- Allow the sheet of granola to cool completely, then add in bacon and dried fruits. Store in an airtight container. Can be left at room temp for a couple of days, but refrigerate beyond that.
Veggie bacon can also be used. Cook the bacon in vegetable oil and use 2 Tbsp. of the cooking oil for the granola.
Tried this recipe?Let us know how it was!