If it weren’t for my beautiful wife and daughter I’d say that this bacon granola is my greatest achievement to date…
It’s no secret that I love bacon. Any self-respecting, Southern-bred, French-trained chef is going to have a mini culinary love affair with all things pig. It’s just the way we’re programmed. But over the weekend, I took things to the next level when I combined 2 breakfast staples–bacon and homemade granola–to create the most perfect breakfast food of all, Bacon Granola. Piled high on top of tart, plain yogurt, it’s a little sweet, very savory and, well, perfect. (How many times can I use the word ‘perfect’ in one post?) Okay, it’s damn good, y’all.
6 slices bacon
2 1/2 cups rolled oats
1/2 cup toasted nuts (hazlenuts, almonds, peanuts)
1/4 cup honey
1/4 cup bacon fat
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup dried apples, diced
preheat the oven to 350˚
Lay the strips of bacon on a rack placed over a baking sheet. Cook in oven until well-browned. Remove the bacon from the pan lay a paper towel on the rack and replace the bacon to drain and crisp. Be careful not to lose any rendered fat from the pan below. When the bacon is cooled, crumble and set aside.
Spread the oats in a single layer on separate baking pan and toast in the oven until lightly golden in color. Dump the hot oats into a bowl, add the nuts and a pinch of salt and stir until the oats are cooled. Set aside.
Combine the honey, bacon fat, cinnamon and vanilla in a small sauce pot over medium heat. Stir until the honey is dissolved and the mixture begins to bubble. While the mixture heats, add the bacon and apples to the bowl of oats. Pour the honey/fat mixture into the bowl of oats and stir quickly to distribute. Turn the oats out onto a clean baking sheet and press to compact. Return the pan to the oven and toast for 10 minutes. Remove from the oven and cool completely, about an hour, before breaking the granola into clusters.