Seasons are special.
Last week, it was all about the end of summer. I was enjoying my temporary bask in the humidity of Northern Virginia while sipping iced tea and predicting the next thunderstorm.
For many of my fellow bloggers out there, it is beginning to feel a lot like fall. They are sliding into fluffy socks and sweaters, eating pumpkin everything, and enjoying the beginnings of crisp breezes. I'm only back East for a little while, so I am certainly maximizing what I can of potential fall. While I often enjoy living in Twilight-zone-esque perfection in regards to weather, every girl loves to watch the leaves change.
So with that being said, it's time to eat all the bacon granola.
Bacon granola?! You might be thinking, "whaaaaaat?". But I assure you, it is tasty. It's savory granola, pairing well on a fall day or a late summer day or maybe when it comes time to go pumpkin picking. It will serve as the perfect road trip companion for Ketel One and I, as we trapse around Virginia and Pennsylvania over these next few days, along with the Rosemary-Lemon Kombucha that Mish and I bought from the local butcher. (Major snaps for Northern VIrginia, right now.)
The colors and aroma of this granola are what really shout "fall fall fall!" The sweetness of the dried apples pairs nicely with the fatty bacon. While stirring, the combination of maple syrup, fat, and cinnamon transported me back to the before-school, September breakfasts of my youth. I can still see the Rugrats lunchbox.
My parents are planning football games, Northern friends are slipping cool fingers into Kangaroo pockets, and I will be savoring every tiny lick of fall.
1 1/4 cup of rolled oats
4 slices of thick cut bacon
1/2 cup of unsalted pumpkin seeds
1/2 cup of sliced almonds
1/2 cup of dried apples, diced
1/2 teaspoon of sea salt
1 egg white
1/4 cup of canola oil
3 tablespoons of maple syrup
2 teaspoons cinnamon
2 tablespoons brown sugar
Preheat the oven to 325.
Cut the bacon into small cubes and cook over medium heat until the fat renders and just begins to turn brown around the edges. Remove from pan and set aside.
Combine the oats, pumpkin seeds, almonds, dried apples, cinnamon, brown sugar, and sea salt. Add the maple syrup and oil, stirring to coat. Whisk the egg white until frothy, and add to the granola mixture.
Place on a parchment-lined baking sheet and bake for 30 minutes, or until toasty brown. Allow to cool. Serve or store in an air-tight container for up to five days.
This recipe was adapted from Honestly Yum. She recommends eating it over runny-eggs, which I'm sure is delicious. I also ate a few handfuls with semi-sweet chocolate chunks, and that was an indulgent experience. I highly suggest you try it.
Enjoy your current season, friends. Whatever that may be.