Spiced Bacon Granola

    MAKES: 16 servings (about 8 cups)
    PREPARATION TIME: 10 minutes
    COOKING TIME: 3 to 4 hours
    Bacon goes with absolutely everything, and that includes this nutty, crunchy, grain-free breakfast granola. The bacon lends it a savory twist, but it’s also lightly sweet and super-satisfying.

    6 slices (180 g/6.4 oz) unsmoked bacon
    1/2 cup (120 ml) water
    2 tablespoons (30 g/1.1 oz) extra-virgin coconut oil
    1/4 cup (63 g/2.2 oz) almond butter or coconut butter
    11/2 cups (90 g/3.2 oz) unsweetened coconut flakes
    3/4 cup (56 g/2 oz) unsweetened shredded coconut
    1 cup (140 g/5 oz) whole almonds, roughly chopped
    1 cup (100 g/3.5 oz) pecan or walnut halves, roughly chopped
    1/2 cup (65 g/2.3 oz) pumpkin seeds or sunflower seeds
    2 tablespoons (16 g/0.6 oz) chia seeds or flax seeds
    1 tablespoon (8 g/0.3 oz) ground cinnamon
    1 teaspoon vanilla powder or 1 tablespoon (15 ml) sugar-free vanilla extract
    1/4 cup (50 g/1.8 oz) granulated erythritol or Swerve (can be skipped)
    Suggestions: serve with unsweetened nut milk (shown here), coconut milk, or yogurt


    Preheat the slow cooker. Place the bacon pieces in a large pan and add the water. Cook over medium-high heat until the water starts to boil. Reduce the heat to medium and cook until the water evaporates and the bacon fat is rendered. Reduce the heat to low and cook until the bacon is lightly browned and crispy. Set aside.
    Place the coconut oil and almond butter in the slow cooker and let it melt. In a bowl, mix the coconut flakes, shredded coconut, almond and pecan pieces, pumpkin seeds, chia seeds, cinnamon, vanilla, and erythritol. Place all the ingredients, including the crisped-up bacon and bacon grease, in the slow cooker, and combine using a spatula. Cover with a lid and cook on low for 3 to 4 hours, mixing every hour to prevent burning. When done, let the granola cool, and then transfer to a jar. Store at room temperature for up to 1 month. Serve with coconut milk, almond milk, or full-fat yogurt.
    Total carbs: 7.1 g / Fiber: 4.5 g / Net carbs: 2.6 g / Protein: 7.2 g / Fat: 21.6 g / Energy: 244 kcal
    Macronutrient ratio: Calories from carbs (4%), protein (13%), fat (83%)