5 slices natural, nitrate free bacon
1/3 cup unsweetened dried coconut flakes
1/2 cup sliced almonds (the kind that look like thin flakes)
1/4 teaspoon vanilla extract
2 tablespoons maple syrup
1 tablespoon reserved bacon fat
Dash of ground cardamom (optional)
Preheat the oven to 300 degrees.
In a large pan, cook your bacon slowly over low heat, you want to render out a lot of the fat and pour it out a couple times while cooking, so that the bacon gets nice and crispy. When it's crisp, take the bacon out and drain on paper towels, then chop coarsely with a knife. Mix the bacon crumbles, coconut and almonds together in a small mixing bowl. Separately, mix the vanilla, maple syrup, reserved bacon fat and cardamom. Pour over the bacon/nut mixture and toss to distribute evenly. Spread the nut-o-la out evenly on a cookie sheet lined with baking parchment. Bake for 15 minutes, stir it a bit, and continue to bake checking every 5 minutes until the mixture is lightly browned. Watch it carefully for burning. Remove from oven and allow to cool, then break up (it should crumble easily). Store in the refrigerator.
The sodium content of this seems like it would be stupid high. But you're not going to eat much of it, I'm showing just about a tablespoon over yogurt in the picture. Using low sodium bacon (70mg per slice) I'm guessing it's about 50mg per tablespoon.