Cheesy Oat Bacon Breakfast Muffins {gluten-free}

Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only rolled oats and almond flour. They are gorgeously cheesy, punctured with savoury bacon bits and glistening with honey.

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

It is the added honey that take these Cheesy Oat Bacon Breakfast Muffins to another level. I had no idea when I was developing this recipe how it hits pretty much all my buttons. It’s primarily a savoury muffin but with that generous squeeze of honey added to the batter and then brushed over the finished muffin, you might not be so sure.

A recipe which doesn’t know whether it’s savoury or sweet is my best kind of recipe. And these muffins are incredibly versatile. A delicious on-the-go breakfast, which let’s face it all my breakfasts are these days. A muffin in the mouth whilst wrangling my 10 month old into his clothes has been pretty standard for me this week. This baby does not want to be lying on his back when he can hurtle round his room bouncing from toy to toy like a pinball. And as for my three and a half year old climbing on my back at the same time to emulate a superhero defeating his arch nemesis, well, let’s not go down that road. Although I’m not sure what I feel about him identifying me as ‘WomanGirl’ which feels quite empowering and at the same time oddly troubling as the villain of the piece.

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

Anyway, these muffins are versatile as I was saying. So good for breakfast but also really handy as a snack. The boys are ravenous when they come home from nursery but I pick them up at the very end of the day so I don’t want to be cooking or preparing food for them that late. These muffins have been marvellous at seeing them through to bath and bedtime. Plus, I often need a snack on non-nursery days whilst I’m giving them dinner and I have been loving having these muffins as a go-to.

I’m sorry to say that these muffins made me fall off my Whole30 hard this past week. Usually I can taste something I have made whilst I’m recipe testing quite objectively. A couple of bites and I know more or less whether the recipe is a success or needs more work. Then I can set it aside and move on to the next batch or the next bake. It’s funny then that it took about six muffins for me to gauge that no indeed, these muffins were pretty fantastic. Although I might need to make another batch to increase the almond flour by 20g just to be sure. Oh yes, that batch was better. But I should just make doubly sure and have another one a couple of hours later to ensure they are still good when cool. Yes they are. And the next day to make sure they are as delicious so I can tell you whether they can be made in advance. Yes, they can. Just as good. Don’t worry, I’ve got you.

A Cheesy Oat Bacon Breakfast Muffin opened from its wrapper

So, yeah, I didn’t make my 30 days on the Whole30 but I have these amazing muffins to show for it and when you’re in love with a recipe as much as I am with these muffins then the sacrifice was well worth it.

These muffins are super cheesy, made with both cream cheese and a mature cheddar cheese. They are slightly chewy from the rolled oats, a little bit fluffy from the almond flour. A tasty bite with the paprika and mustard powder and slightly meaty with the addition of the bacon bits. Everything I want in a muffin and more, I hope you feel the same.

A Cheesy Oat Bacon Breakfast Muffin split in half

If you make these Cheesy Oat Bacon Breakfast Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Cheesy Oat Bacon Breakfast Muffins {gluten-free}

Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only oats and almond flour. Gorgeously cheesy, punctured with bacon bits and glistening with honey
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: British
Servings: 10 muffins
Calories: 343kcal

Ingredients

  • 180 g cream cheese
  • 125 g cheddar cheese* grated
  • 80 g unsalted butter melted
  • 2 eggs
  • 2 tablespoons honey + 2 tablespoons extra for brushing
  • 160 g rolled gluten-free oats
  • 80 g almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika
  • 100 g streaky bacon grilled, cooled and diced

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with 10 muffin cases.
  • Place the cream cheese, cheddar, melted butter, eggs and honey in a large bowl and beat together until smooth.
  • Whisk the oats, almond flour, baking powder, bicarbonate of soda, mustard powder and paprika together in a separate bowl until thoroughly combined.
  • Add the dry ingredients to the wet ingredients, along with the chopped bacon and mix until well combined.
  • Divide the batter into the 10 muffin cases and bake in the oven for 18 minutes.
  • Remove the muffins from the oven and immediately transfer to a cooling rack.
  • Heat the extra honey in a small saucepan until runny then brush the honey over the top of each muffin until they are glistening.

Notes

*I love to use Red Leicester cheese for these muffins as well as the beautiful orange colour of the cheese makes the muffins look deeply tempting.

Nutrition

Calories: 343kcal | Carbohydrates: 17g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 271mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 640IU | Calcium: 174mg | Iron: 1.4mg

SHOP THE RECIPE

The gluten-free rolled oats I always use are Bob’s Red Mill Gluten Free Wholegrain Pure Rolled Oats 400 g (Pack of 4). They are certified gluten-free, fantastic oats and easily available.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

I try to keep a jar of homemade granola in the cupboard for the whole family to enjoy, we all get a little bit of something different from it and it’s become a bit of a necessity. Luke loves it for breakfast with a splash of milk (Homemade Almond Milk is a winner here), Cole will pretty much eat it anytime but I often use it as a sprinkling over his yoghurt. And I can often be found delving into the jar to pull out dry fistfuls as a snack. Beau however has yet to become accustomed to the delights of granola, but he is only 9 months old.

close up view of Pecan Espresso Granola

Granola is so versatile to eat and also to make, I have fun with it, adding whatever nuts, seeds, fats and flavours I fancy that week and Cole often helps throw things into the mix. You can’t really go wrong with it. I think though this Pecan Espresso Granola is one of my favourite granola recipes and I just couldn’t stop eating it for that last week in December. It helps that it’s also an ideal January recipe and will suit you whether you are trying a sugar-free diet or veganuary.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Oats are fantastically nutritious for you, which is why they are such a staple breakfast food worldwide. They are high in a fibre called beta-glucan which helps lower cholesterol, balances out blood sugar and helps fight hunger pangs. You have your energy boosting protein here from the pecans and almond butter which also provide good fats along with the coconut oil to satisfy you. Dates and maple syrup provide just the right amount of sweetness and the whole affair is spiked with the richness of espresso, cinnamon and vanilla. There isn’t too much espresso here that I fear giving it to Cole but by all means if you are concerned about giving this granola to your littles then do leave it out.

overhead view of Pecan Espresso Granola spilling from a jar with a tea towel and bowl of granola to the side

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If you make this Pecan Espresso Granola then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own granola then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your creations and variations of my recipes.

PIN THIS POST TO READ LATER!

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, British
Servings: 10 people
Calories: 401kcal

Ingredients

  • 300 g gluten-free jumbo rolled oats
  • 150 g pecans roughly chopped
  • 150 g ready-to-eat dates pitted and roughly chopped (about 7)
  • 100 g almond butter
  • 75 g coconut oil melted
  • 50 ml maple syrup
  • 2 teaspoons espresso powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Pre-heat the oven to 170°C /150°C fan/gas mark 4.
  • Mix together the oats and pecans in a large bowl then set aside for a moment.
  • Place the dates, almond butter, coconut oil, maple syrup, espresso powder, cinnamon, vanilla and salt in a blender and blend until smooth.
  • Pour the date mixture over the dry ingredients and mix with your hands until the oats and nuts are completely coated. Clump some of the granola up into balls so you get a variety of crunchy texture in your finished granola.
  • Spread the granola out onto a large greased baking tray and bake for 30 minutes, taking the tray out every 10 minutes to shake up the granola so it toasts evenly.
  • Remove from the oven, loosen the granola a little from the bottom of the baking tray then leave to cool on the tray.
  • Once cool pour the granola into an airtight container where it will be delicious for up to 2 weeks.

Nutrition

Calories: 401kcal | Carbohydrates: 39g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Sodium: 61mg | Potassium: 361mg | Fiber: 6g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 2.2mg

SHOP THE RECIPE
You certainly don’t need a Vitamix blender to whizz together all the wet ingredients to make this granola but oh my goodness did my life change when Luke bought me one for my birthday last year. My Vitamix® Pro750 Food Blender, Copper UK Model is one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my nut milks but also my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!


This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Grain-Free Coconut and Chia Porridge

This healthy and satisfying Grain-Free Coconut and Chia Porridge is a slightly different take on soaked chia puddings since all the ingredients are cooked together just before eating and eaten warm like regular porridge.

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

I never know what to have for breakfast, it’s always been a complete stumbling block for me since there are a bunch of breakfast foods I don’t get on with, I’m looking at you eggs! Then with this pregnancy I’m feeling especially fussy. I like my breakfast simple, quick and healthy and now it’s January and I’m looking ahead to the incredibly life changing year that’s in store for me I want to treasure my body and start each day with good intentions, even if I have succumbed to my Christmas chocolate stash by 4pm.

side shot of Grain-Free Coconut Chia Porridge in a bowl

I’ve been making this Grain-Free Coconut and Chia Porridge for the past few mornings and it has fit my fussy bill completely. It’s not too sweet, it’s dairy free, has lots of protein from the chia seeds, nuts and coconut and sets you in good stead for the day.

ingredients for Grain-Free Coconut Chia Porridge

Grain-Free Coconut Chia Porridge being stirred in a saucepan

You can buy chia seeds from any health food shop and they are good to go on anything but they are especially good when paired with liquid. When cooked into the coconut milk they swell up to form little creamy bubbles which pop in the mouth. The texture is what this porridge has in spades. Often I think I care more about the texture of a food than the taste and this one has it all; the creaminess of the coconut, the slight crunch of the almonds, the chew of the figs and the pearly goodness of the chia. It’s a terribly satisfying breakfast.

Chia Seeds

Since this only takes about 10 minutes to prepare I have been rustling it up with no effort in the mornings and it’s a nice change from the regular Coconut Chia Puddings which require overnight soaking which I can’t always be relied upon to do.

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

I serve mine with either toasted coconut shavings or sliced banana, perhaps even an extra drizzle of maple syrup if I dare.

Grain-Free Coconut and Chia Porridge

This healthy and satisfying Grain-Free Coconut and Chia Porridge is a slightly different take on soaked chia puddings since all the ingredients are cooked together just before eating and eaten warm like regular porridge.
Prep Time5 mins
Cook Time8 mins
Total Time23 mins
Course: Breakfast
Cuisine: British
Servings: 1
Calories: 972kcal

Ingredients

  • 200 ml coconut milk
  • 2 tablespoons chia seeds
  • 25 g desiccated coconut
  • 30 g whole almonds toasted then roughly chopped
  • 40 g dried figs roughly chopped, about 2
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup

Instructions

  • Place all the ingredients in a medium sized saucepan.
  • Bring everything to a gentle boil as you stir it all together.
  • Turn off the heat and let stand for 10 minutes so all the coconut milk is absorbed.
  • Serve with a topping of your choice.

Nutrition

Calories: 972kcal | Carbohydrates: 59g | Protein: 17g | Fat: 81g | Saturated Fat: 54g | Sodium: 44mg | Potassium: 1157mg | Fiber: 20g | Sugar: 27g | Vitamin C: 2mg | Calcium: 331mg | Iron: 11.2mg

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Chicken, Thyme and Fennel Sausages

Chicken Thyme and Fennel Sausages are made from scratch with chicken thighs, herbs and spices. Juicy on the inside and crispy on the outside. An ideal breakfast if you’re following Whole30 or if you just like really good chicken sausages.

An oven proof dish filled with Chicken Thyme and Fennel Sausages

What can you eat for breakfast on the Whole30?

One of the common concerns about embarking on the Whole30 is the issue of breakfast. After all, grains are banned so that means no toast, no cereal, no porridge. Dairy is banned so no yoghurt. And it goes without saying that pastries are a resounding no no. So what else is there?

Eat what you like when you like

The Whole30 way of eating would like to discourage you from thinking that there should be any difference between the kinds of food we would have for breakfast, lunch or dinner. After all that is how food is eaten in lots of other cultures, why should we reserve a set of foods only for breakfast, isn’t this quite restrictive?

When I was in Ghana I was surprised that my work colleagues at the newsroom would eat the same sort of food – cassava with some protein for breakfast, lunch and dinner. I found it very strange at the time but now it seems odd that we would limit ourselves so much at breakfast time. After all, as a student, cold pizza for breakfast was the ultimate luxury. Let’s embrace that attitude! Although pizza might be frowned upon on the Whole30.

Whole30 breakfast without eggs

Having said that there are some breakfast foods which are definitely supported on the Whole30. Like, eggs. Here’s the problem. I do not like eggs. This can be a major stumbling block on the Whole30 as it’s one of the most celebrated ingredients on your meal plan. So let’s get creative.

An oven proof dish filled with Chicken Thyme and Fennel Sausages

Sausages

We are aiming for protein for breakfast on the Whole30. It gives us energy and can be incredibly satisfying. So, sausages and bacon are my go to foods. However, whereas bacon is okay on the Whole30, sausages are a bit more complicated.

Supermarket sausages usually contain all sorts of preservatives which are not that good for you and although butchers’ sausages may not contain those sorts of products, they are more than likely made with breadcrumbs or some sort of wheat product holding them all together.

So I started making my own sausages for breakfast, this way I know exactly what is in them and I can tailor them for my specific picky palette, after all I don’t want a sausage that too rich or garlicky first thing in the morning.

How to make Whole30 compliant sausages

These chicken sausages are simple to make with minimal ingredients:

  • boneless chicken thighs
  • fresh thyme
  • fennel seeds
  • mace
  • mustard powder
  • salt and pepper

I have found that this flavour combination of thyme and fennel really makes the most delicious sausage, it is light, meaty, juicy and full of flavour.

All you need to do is…

  1. Place all the ingredients in a food processor and mix until minced. Don’t worry that at this stage the chicken looks like something Jamie Oliver would produce to put children off food for life, there is only good chicken in your sausage.
  2. Shape them into sausage shapes and roast them on baking parchment for 40 minutes in the oven.

Tip: Leave the chicken skin on!

The sausages are roasted without any added fat or binding agent as the chicken skin is included in the mince. This keeps its moisture in and means that during the roast the sweet sticky chicken juices encase the outside of the sausage which is a treat you just don’t find in Walls’ bangers.

An oven proof dish filled with Chicken Thyme and Fennel Sausages

These sausages are delicious wrapped in lettuce or served up with some stewed tomatoes. They are filling, satisfying and feel like such a treat.

It’s recipes like this that will kick off your Whole30 with a bang and made breakfast time a whole lot easier.

If you need more Whole30 breakfast recipes then perhaps try:

Sweet Potato and Bacon Rosti
Grain-Free Coconut Chia Porridge
Matcha Protein Breakfast Shake

If you make these Chicken Sausages then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Chicken, Thyme and Fennel Sausages

Chicken Thyme and Fennel Sausages are made from scratch with chicken thighs, herbs and spices. Juicy on the inside and crispy on the outside. The ideal paleo breakfast.
Prep Time10 mins
Cook Time40 mins
Course: Breakfast
Cuisine: British
Servings: 6 sausages
Calories: 250kcal

Equipment

  • food processor

Ingredients

  • 6 chicken thighs with skin on boneless
  • teaspoon sea salt
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground white pepper
  • ¼ teaspoon mace
  • ¼ teaspoon mustard powder

Instructions

  • Pre-heat the oven to 180°C.
  • Chop the chicken up roughly and place it in the food processor with the rest of the ingredients. Whizz up to a smooth paste.
  • Shape the chicken mince into sausages, about 100g each depending on how large your chicken thighs were. You should be able to get 6 sausages out of the mince.
  • Place the sausages on baking parchment on a baking tray.
  • Roast the sausage for 40 minutes in the oven when they will have turned golden.

Notes

Leave the chicken skin on! The skin keeps the moisture in the sausages and gives them a crispy finish.
Make Ahead. Mix and shape the sausages the night then chill in the fridge overnight. The next morning all you have to do is roast them.
Freeze. You can freeze the sausages before or after roasting. Always defrost throughly before cooking.

Nutrition

Calories: 250kcal | Carbohydrates: 1g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 669mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.8mg