4 slices thick-cut bacon, cut into 1/2-inch dice
3 cups old-fashioned rolled oats
1 cup shelled pumpkin seeds
Vegetable oil, as needed
1/3 cup Lyle's Golden Syrup
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon fine salt
1 cup golden raisins
Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper.
Place the bacon in a medium frying pan over medium heat and cook until crisp, 15 to 20 minutes. Meanwhile, place the oats and pumpkin seeds in a large bowl.
When the bacon is crisp, remove with a slotted spoon to a paper towel to drain. Measure out 1/4 cup of the bacon grease (add enough vegetable oil as needed to reach 1/4 cup) and add to the bowl of oats. Add the syrup, crisped bacon, rosemary, and sprinkle with the salt. Stir to thoroughly combine. Transfer the granola to the baking sheet and spread into an even layer.
Bake until golden-brown and starting to crisp, stirring every 10 minutes, 30 to 40 minutes total. Remove from the oven and let cool on the baking sheet. Transfer to a bowl, add the raisins, and stir to combine. Store in an airtight container at room temperature for up to 1 week.