Tropical granola with mango, pineapple & bacon

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  • Prep. 10 minutes /

  • Cook time 50-60 minutes /

  • 8 portions

Bacon tranché | 375g
Bacon tranché | 375g

Ingredients

  • 6 slices of F. Ménard bacon, cut into small pieces
  • 3 cups large flake oats
  • 1/2 cup coconut flakes
  • 1/2 cup almonds, sliced
  • 1/4 cup brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup dried mango, cut into small pieces
  • 1/2 cup dried pineapple, cut into small pieces

Preparation

  1. Preheat oven to 425°F.
  2. Place bacon on a parchment-lined baking sheet. Bake for 10 to 12 minutes until cooked, but not crispy. Place on a paper towel-lined dish and once grease is absorbed, cut into small pieces. Turn oven down to 300°F.
  3. In a large bowl, mix bacon, oats, coconut flakes, almond slices and brown sugar till well combined. Set aside.
  4. In a small bowl, mix maple syrup, coconut oil and vanilla extract till well combined. Pour over oat mixture and combine.
  5. Spread granola mixture evenly on a parchment-lined baking sheet and bake for 50 to 60 minutes till golden brown. Be sure to toss every 15 minutes for the granola to cook evenly and prevent burning.
  6. Remove from oven and set aside to cool. Once cooled, add dried mango and dried pineapple.
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