Tropical Granola with Mango, Pineapple & Bacon- Easy homemade granola that’s both sweet and a little savoury.
This post is in partnership with F. Ménard – Thank you so much for supporting me and my family!
When F. Ménard asked if I would like to create some recipes with their bacon, I couldn’t have been more excited. Not only do I love supporting local businesses, but it’s also the brand of bacon we buy religiously. If you follow me on Instagram, you may have seen them pop up in my stories a few times. You can find their products at IGA! 😉
Now, let’s get down to business here. This Tropical Granola is loaded with coconut, sliced almonds, dried mango, dried pineapple and B-A-C-O-N. Yes, you read that correctly. Bacon in granola is totally a thing and you’ll love it! It’s kind of like having a sweet and salty trail mix. It’s nutty, crunchy, mostly sweet with a little hint of salt and smokiness.
I love to eat it with plain greek yogurt. The sweetness from the maple syrup and dried fruit pair well with the tanginess of the yogurt and the hint of savoury works just as well. It’s also great topped on warm bowls of oatmeal and cream of wheat. Again, you get that sweet and savoury situation going on that is quite delicious.
The base of this recipe is very simple and it’s what I use for all my homemade granolas. 3 cups of oats, ½ cup of nuts of choice, ¼ cup coconut sugar and a wet mixture of maple syrup and coconut oil to bind the granola together and make it sweet. You can easily swap out ingredients for others that you prefer. Not feeling the tropical flavours? Then try chocolate and dried cherry combo! Homemade granola is so easy, inexpensive and much healthier.
The granola can be stored at room temperature for up to 5 days – if it lasts that long, of course! It keeps well in mason jars or an airtight container.
Tropical Granola with Mango, Pineapple & Bacon – Delicious homemade granola that’s sweet with a hint of savoury.
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
Preheat oven to 425°F.
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.
In a large bowl, mix bacon, oats, coconut flakes, almond slices and brown sugar till well combined. Set aside.
In a small bowl, mix maple syrup, coconut oil and vanilla extract till well combined. Pour over oat mixture and combine.
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.
Remove from oven and set aside to cool. Once cooled, add dried mango and dried pineapple.
Store in an airtight container up to five days.
You can find F. Ménard products at IGA!
Looking for more oat recipes? Check out my Breakfast Oat Smoothie.