A Bacon Cinnamon Roll Breakfast Cookie that is perfect for all of your back-to-school cravings!
Growing up, I always thought THE ultimate sweet and salty food combination was Wendy’s french fries dipped into a creamy Frosty… or maybe vanilla ice cream topped with salted peanuts, if I was feeling a bit fancier.
Then a few years back, bacon on sweets became all the rage. When the bacon on sweets craze first hit, I was a vegetarian. Obviously I was not partaking in this craze. And then when I started eating meat again, I stopped eating gluten. This inevitably kept me from trying the bacon-y sweets since they normally consisted of cupcakes and donuts.
That all changed this past weekend. I decided it was time that I stopped being deprived of the bacon sweets combination. Of course there was the chance that I might not actually like bacon in my sweets. But I did not really foresee that happening since I like to consider myself one of the queens of sweet and salty. So I put crispy bacon into my giant sweet breakfast cookie.
Bob’s Red Mill certainly deserves some credit, too. They sent me some of their gluten-free quick and rolled oats (which happen to be my favorites to use for oatmeal and overnight oats), and challenged me to whip up a sweet and savory breakfast dish perfect for back-to-school time.
This giant cookie may not be your first initial reaction when it comes to back-to-school, but I happen to be a big fan of the breakfast cookie and how portable it can be. It’s actually quite perfect when eaten either before work or at my desk on a busy morning. It is even better when bacon and coconut/nut butter are involved.
I always prep my breakfast cookie the night before so that I can grab it and go. It does not get much simpler than dumping the ingredients into a bowl, stirring, forming the cookie, covering, and refrigerating.
2/3 cup of Bob’s Red Mill gluten-free rolled oats
1 TB of whole chia seeds
1 tsp of ground cinnamon
1 packet of Stevia or 1 tsp of coconut palm sugar
pinch of fine sea salt
1 TB of raw coconut butter
1 TB of raw sunflower seed butter
1/3 cup of coconut milk (or other non-dairy milk)
1 strip of bacon (turkey or pork), cooked and crumbled
extra coconut or sunflower seed butter, bacon, and/or fruit for topping
1. Combine dry ingredients in a small bowl: oats, chia seeds, cinnamon, sweetener, salt. Mix well.
2. Stir in coconut butter, sunflower seed butter, and coconut milk until well-combined.
3. Gently stir in bacon crumbles.
4. Form the cookie dough into a circle, cover with plastic wrap, and refrigerate overnight (or for at least two hours).
5. Top with additional coconut/seed/nut butter, bacon crumbles, and/or fruit. I chose berries for my cookie, but I imagine that banana slices and cacao nibs would be delicious, too!
If you eat gluten-free like I do, I highly recommend cooking and baking with Bob’s Red Mill Oats because they are sourced gluten-free, packaged in a facility that is 100% gluten-free, and tested to ensure that they are, in fact, gluten-free <– all important steps for those of us who need to be GF.
And since we all appreciate saving money around back-to-school time, how about a coupon from Bob’s Red Mill?!I put bacon in a breakfast cookie with @BobsRedMill #ad #BRMOats #glutenfree Click To Tweet
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.