Vanilla Cinnamon Bacon Granola Food

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!

VANILLA GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
• Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
• Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
• Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

CINNAMON VANILLA GRANOLA

Steps:

• 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
• To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.

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.