Bacon Granola

Plenty of crunch from The Bacon Bible.  Peter Sherman, owner of the NYC bacon-themed gastropub BarBacon, suggests adding it atop pancakes or yogurt and fruit with some mint and honey.  Ohh, Sherman, also, said:  “You may think that granola is healthy, but if you really study the label, you will find it is anything but. And, since I am not in the business of healthy eating, I wasn’t about to create a healthy version, either.”

• Ready In: 55 mins
• Yields: 8 Cups

Ingredients

• 2  teaspoons canola oil
• 6  thin slices bacon
• 1  cup  clover honey
• 1⁄4 cup  plus 2 tablespoons pure maple syrup
• 1⁄2 cup light brown sugar
• 1⁄2 cup  vegetable oil
• 1 1⁄2 tablespoons ground cinnamon
• 1 1⁄2 tablespoons pure vanilla extract
• 1⁄2 teaspoon kosher salt
• 4 1⁄4 cups rolled oats (not quick cooking)
• 3⁄4 cup  sliced almonds
• 3⁄4 cup  chopped pecans
• 1⁄4 cup  hulled sunflower seeds

Directions

1. 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.
2. 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.
3. 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.
4. Store the granola in containers with tightfitting lids in a cool, dry place. The granola will keep for up to 1 week.