Ingredients
Scale
- 2 cups of rolled oats
- 1 cup of whole wheat flour
- 1/2 cup of vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey or maple syrup
- 1/2 cup almond milk or any plant-based milk
- 1/4 cup Greek yogurt
- 1 large egg
- 1/2 cup chopped nuts or seeds (almonds, chia, or hemp seeds)
- Optional: dried fruits, chocolate chips, or shredded coconut for extra flavor
Instructions
- In a large mixing bowl, combine the rolled oats, whole wheat flour, protein powder, baking powder, and salt. Whisk until evenly mixed.
- In a separate bowl, stir together honey, almond milk, Greek yogurt, and the egg until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring until a sticky dough forms. Fold in nuts, seeds, and optional dried fruits or chocolate chips.
- Using a spoon or cookie scoop, portion out the dough and shape into biscuits or rounds. Place them onto a lined baking sheet, spacing evenly.
- Preheat your oven to 350°F (175°C). Bake the biscuits for 12-15 minutes or until golden brown on the edges.
- Allow biscuits to cool for at least 10 minutes, then transfer to a wire rack. Store in an airtight container in the refrigerator or freezer.
Notes
- For gluten-free options, use gluten-free flour blends.
- Store baked biscuits in an airtight container in the fridge for up to 4-5 days or freeze for longer storage.
- Customize with dried fruits, chocolate chips, or shredded coconut for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 150 kcal Kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg