RECIPE: Grain-Free Bacon Granola
Three whole years later, I’m sharing my Bacon Granola recipe. Don’t ever say patience doesn’t pay off…eventually.
You can thank Nicole (@paleokithens on Instagram) for standing over me in San Francisco way back when, making me measure this out.
What you need:
12 oz of bacon
8 oz sliced almonds
8 oz cashew pieces
8 oz walnut pieces
1/4 cup maple syrup, plus extra for *brushing
1 tablespoon cinnamon, plus extra for *dusting
1/2 tablespoon rosewater (trust me, I’m a professional. you can find it at Whole Foods or online.)
1/4 tablespoon nutmeg
What to do:
On a cookie tray, lay down some foil or parchment paper.
Lay down your slices of bacon on top of that.
Brush with maple syrup then dust your slices of bacon cinnamon.
Bake at 350 degrees for 20 minutes or until it’s cooked thoroughly.
Remove from the oven and chop up into chunks.
In a big bowl, toss in those chunks, “taste testing” a bite or two. =)
Clean up that cookie tray and lay down new foil or parchment paper.
Back to the bowl, add all other the ingredients on the above list.
With a big spoon, mix it all up throughly.
Coat the ish out of all those nuts.
Taste test, some like it sweeter: add more maple syrup.
Taste test, some like more cozy: add more cinnamon.
Do not add more nutmeg. Do not add more rosewater. Less is more with those two here.
Alright, lay it down in a single layer on your cookie tray.
Bake at 275 degrees for 20-30 minutes or until your nuts have browned.
Hahahahahah @ browned nuts!
Ok, back to being quasi-mature here.
Remove from ze oven.
Let it cool completely before storing.
That’s if you don’t eat it ALL right there on the spot. Seriously, this is CRACK. Like cinnamon toast crunch!
You’re so freaking welcome.
PS: The top photo in this post includes sesame seeds and coconut flakes, which is a variation that I also recommend with my Bacon Granola if you want to switch it up.