Bacon Granola Food

VANILLA CINNAMON BACON GRANOLA

Steps:

• Preheat oven to 300°F.
• In a large mixing bowl, combine all of the ingredients. Start with the nuts and bacon.
• I had precooked my bacon the night before. Use shears to cut the bacon and cook it into the perfect bacon crumbles!
• Add in the honey.
• Then the cinnamon and vanilla.
• Mix until every nut is covered in bacon, honey, cinnamon, and vanilla. Then try not to eat it all before it goes into the oven!
• Spread on a Silpat covered baking sheet (seriously, the Silpat is a game changer with granola. Otherwise you will be soaking and scrubbing your baking sheet for days!).
• Bake for 30 minutes, or until nice and crispy.
• Remove from oven and allow to cool.
• Store your bacon granola in an airtight container or Zilpoc bag. Lasts months in the freezer, or a few weeks in the fridge.

QUICK AND EASY SKILLET GRANOLA WITH BACON

Steps:

• In a large skillet over medium-high heat, cook bacon until desired doneness.
• Lower heat to medium and in the same skillet, melt coconut oil. Quickly stir in pure maple syrup, vanilla, and cinnamon. Add oats and cook for about 5 minutes, stirring frequently. Add almonds and bacon and cook for 1-2 minutes more, stirring constantly.
• Remove from heat and let granola sit for 1-2 minutes, letting it cool and become crunchy.
• Store in an airtight container or serve immediately over warm oatmeal, yogurt, with milk or just alone. Enjoy!

CRUNCHY BACON GRANOLA

Steps:

• Heat oven to 325ºF. Cook bacon until done, but not crisp, and chop into small pieces.
• In a large bowl mix the bacon, coconut chips, flaxseed, oats, sunflower seeds and nuts.
• In a small saucepan heat the oil, syrup, cinnamon and salt. Pour over the nut mixture and combine. Mix in the egg white and spread granola on a baking sheet. Bake until it is dried out a bit, for 20 to 25 min, then let cool 20 min on the pan. Stir in dates. Store in an airtight container, in the refrigerator, for up to 5 days.

BACON-GRANOLA BREAKFAST COOKIES

Steps:

• Heat oven to 350°F
• In large bowl, stir together all ingredients.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet to cooling rack.

BACON GRANOLA

Steps:

• Preheat the oven to 300 degrees. Heat the oil in a large saute pan over medium heat, add the bacon and cook until golden brown and crispy on both sides, about 8 minutes. Remove to a plate lined with paper towels to cool slightly, then coarsely chop. Reserve 1/4 cup of the rendered bacon fat.
• In a medium saucepan over high heat, cook the honey, maple syrup, brown sugar, vegetable oil, reserved bacon fat and cinnamon, whisking occasionally, until smooth and the sugar has dissolved, about 5 minutes. Remove from the heat and whisk in the vanilla and salt.
• Line a half sheet pan with parchment paper or spray with nonstick spray. Combine the oats, almonds, pecans, sunflower seeds and chopped bacon in a large bowl. Pour the honey mixture over and mix well to combine. Spread the mixture onto the prepared baking sheet (or two sheets if needed) in an even layer. Bake for 20 minutes, then stir and bake for another 10 to 15 minutes, until light golden brown. Let cool on a wire rack for about 15 minutes.
• Store the granola in containers with tightfitting lids in a cool, dry place. The granola will keep for up to 1 week.