A fun, delicious maple granola savoury soup topper to jazz up your soups and stews!
- 4 Rashers Streaky Bacon
- 8 tbsp Rolled Oats
- Large Handful Pumpkin Seeds
- 2 tbsp Light Oil
- 1 tbsp Maple Syrup
- 1 tsp Soy Sauce
- Place the bacon in a large, non-stick frying pan and set it over a medium heat. Cook it on one side until it is crispy and starting to brown, then turn it over. You’re after crispy, American-style bacon rashers that stand to attention and don’t flop over when you lift them out of the pan to drain on a piece of kitchen paper.
- Wipe the bacon fat out of the pan and return it to the heat. Toast the oats and the pumpkin seeds in the dry pan until the oats have started to go a little golden and the seeds have started to pop.
- Meanwhile, cut the bacon into small pieces. Stir in the bacon, followed by the oil, syrup and soy sauce. Stir until everything is well coated and the mixture in the pan has become fragrant.
- Turn off the heat, and spread the mixture in a layer across the pan.
- Leave this to cook completely before breaking up into large chunks to sprinkle straight over soup, or to store in an airtight jar or container.
Your bacon fat should be clean and clear in the pan as what you’ve just done is rendering. You can pour this into a jar and save it in the fridge; mushrooms are delicious, albeit unhealthy cooked in the fat, and if you own a copy of The Smitten Kitchen Cookbook there is an excellent recipe in there for bacon biscuits where you use the fat in place of some of the butter in the pastry.