Moroccan-Spiced Yogurt Parfait with Candied Bacon & Pomegranate Crunch

Ingredients

• 8 slices thick-cut bacon strips, for candying
• 3 tablespoons pure maple syrup, for bacon glaze
• 1 teaspoon ground cinnamon, divided
• 0.5 teaspoon ground ginger, divided
• 0.25 teaspoon sea salt
• 1.5 cups rolled oats, old-fashioned
• 0.75 cup raw almonds, chopped
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 0.5 cup dried apricots, chopped
• 2 cups Greek yogurt, plain, full-fat
• 0.75 cup pomegranate seeds, fresh
• 0.25 cup pistachios, roughly chopped
• 8 leaves fresh mint, optional garnish

Instructions

1. 1

   Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. 2

   Arrange bacon strips on one prepared baking sheet. Brush both sides with maple syrup.