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.

If you like this recipe then you might like…

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere

Brazilian Cheese Rolls {Pão de Queijo}

Brazilian Cheese Rolls {Pão de Queijo}

Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars are vegan, gluten-free and sugar-free. Full of protein and bursting with fruity flavour.

Raw Cranberry and Nut Energy Bars

The instructions in this recipe were updated in 2019 to make the method a little clearer

I make no bones about it, these energy bars have been shamelessly ripped from the Nakd bar. I was completely reliant on Nakd bars when I worked as a TV Producer. I was either too busy to have breakfast so I grabbed one of these, maybe I had edits that ran over lunch so I kept going by pulling one of these out of my bag, or I was working late which meant that dinner was pushed until I got home at some heinous hour and my Nakd bars would once again save the day. I always had heaps of them crammed into my desk drawer, handbag and coat pockets.

Raw Cranberry and Nut Energy Bars

Since I’ve been working from home, I haven’t found the need to rely so much on shop bought snacks, there is usually cake around or I’m recipe testing so I can munch on a bit of whatever I’m cooking or baking. Can you tell I was a bit more diet conscious when I wasn’t slouching around in tracky bums, baggy t-shirts and slippers all day.

Well, I’m upping the health factor in my life at the moment, making sure I achieve my 5-a-day, consume my 700mg of calcium and perhaps not rely on chocolate to fill the spare five minutes I have whilst waiting for the kettle to boil. With healthy eating comes healthy snacking so although I won’t rely on these bars like I used to it’s incredibly handy having something in that I can have if I need a sugar or protein hit. If I’m going for a long walk with Billy Buddy then I find that one of these is absolutely perfect for my dipping energy if I’m getting pulled around by an excitable little dog.

Raw Cranberry and Nut Energy Bars

Having exhausted all the flavours of Nakd bars during my obsession with them I always wanted to give them a go myself, after all there is only about four ingredients listed on the back of the packets. I should have carved out time to do this years ago, as they were one of the easiest things to prepare. If you own a food mixer then that’s all you need to whizz up the ingredients before you press into a tin, refrigerate and then cut into bars.

When I set about making these I didn’t have any particular plan in mind other than I wanted to use up some of my dried cranberries; I severely overestimated how many I would need over Christmas and my larder is overrun with them. I love cranberry and macadamia together and then found buried in the back the remains of a packet of macadamias which hadn’t gone out of date yet – score! There weren’t quite enough nuts so I amped up the quantity by substituting almonds. I also added dates which are the main ingredient in any Nakd bar to bind the bars together, I used plump sticky medjool dates to add juiciness and deeper flavour. There are more dates than cranberries in this recipe but the dates add the background note whilst the overriding zingy flavour is of the cranberries. I couldn’t resist adding a tablespoon of freeze dried raspberry powder either for more berry flavour.

Raw Cranberry and Nut Energy Bars

They worked out better than expected. The raspberry powder lifts the whole bar so it tastes fresher somehow. You can get raspberry powder from Father Christmas when he puts it in your stocking to open on Christmas morning or if you weren’t quite as lucky as I was then it’s easy enough to buy online.

These bars should keep for about a week in the fridge but you could also double the quantity I’ve suggested here and stick them in the freezer so you have lots to keep you going. I made mine in a smaller quantity of eight so I can move onto another flavour when these are done.

Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars are vegan, gluten-free and sugar-free. Full of protein and bursting with fruity flavour.
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Snack
Cuisine: British
Servings: 8 bars
Calories: 195kcal

Ingredients

  • 180 g medjool dates pitted
  • 75 g dried cranberries
  • 75 g macadamia nuts
  • 50 g blanched almonds
  • 1 tablespoon freeze dried raspberry powder

Instructions

  • Line and grease a 5 x 5 x 3 inch* square baking tin with two long pieces of baking parchment so they cross in the middle and come up and over the sides of the tin.
  • Place all the ingredients in a food processor and combine for 3-5 minutes until all the components have broken down and come together into a sticky ball.
  • Tip the mixture into the baking tin, press down on top so the surface is even.
  • Place in the fridge for a couple of hours to firm up then carefully remove from the tin, using the long ends of the baking parchment as leverage and cut into 12 bars.
  • Store the bars in the fridge in between snacking for about a week.

Notes

*I originally used a different baking tin for the bars made in the photos. This tin will make slightly wider shaped bars.

Nutrition

Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 232mg | Fiber: 3g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.8mg

SHOP THE RECIPE

The raspberry powder I used in this recipe was Freeze Dried Raspberry Powder 150g. It’s a lovely product and I find freeze-dried raspberry powder useful in so many recipes, from buttercreams to sponge cakes and also in homemade beauty products like lip balm – basically anytime I need a hit of raspberry without using fresh fruit which isn’t always appropriate.

I would be nowhere without my Magimix 4200XL Food Processor – Satin. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

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.

If you like this recipe then you may like…

Raw Blueberry Coconut Energy Bars

stacked Raw Blueberry Coconut Energy Bars

Chocolate Tahini Energy Balls

Chocolate Tahini Energy Balls in a bowl, one with a bite taken out

Coconut Lime Energy Balls

These Coconut Lime Energy Balls are the perfect snack when you need a boost. There is no sugar in them at all, refined, fruit or fake but instead loads of plant protein and of course plenty of yumminess.

Energy Boosting Snack Ideas – FREE PDF!

If you need more inspiration of energy boosting snacks to get your through your in between meal slumps then you can download my free PDF with 9 more ideas featuring exclusive content and also my favourite energy boosting recipes from the website. To access this amazing PDF you just need to click the link below!!