Place the bacon slices and water in a large pan over medium-high heat.
Once boiling, reduce heat to medium and cook until the water evaporates.
Lower the heat and continue cooking the bacon in its rendered fat until it's lightly browned and crispy.
Remove the bacon, crumble it, and set aside.
Reserve the bacon grease.
Place the coconut oil and almond butter in the slow cooker and set to LOW to allow them to melt.
In a large bowl, combine all the dry : coconut flakes, shredded coconut, chopped nuts, seeds, cinnamon, vanilla, and erythritol (if using).
Pour the dry mixture, the crumbled bacon, and the reserved bacon grease into the slow cooker with the melted oil and almond butter.
Stir with a spatula until everything is well-coated.
Cover and cook on LOW for 3 to 4 hours, stirring every hour to prevent the edges from burning.
Once done, spread the granola on a baking sheet to cool completely. It will become crunchier as it cools.
Transfer to an airtight jar and store at room temperature for up to 1 month.
Let the granola cool completely and undisturbed on a baking sheet before breaking it apart. This helps create those irresistible large clusters.
