Ingredients
Scale
- 1 ½ cups old-fashioned oats
- 1 cup almond or whole wheat flour
- ½ cup vanilla or unflavored protein powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup honey or maple syrup
- ½ cup Greek yogurt or dairy-free alternative
- ¼ cup coconut oil or melted butter
- 2 large eggs
- Optional: ½ cup mini chocolate chips, nuts, or dried fruit for added flavor
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine oats, flour, protein powder, baking powder, and salt. Mix thoroughly.
- In a separate bowl, whisk together honey, Greek yogurt, melted coconut oil, and eggs until smooth. Add the wet mixture to the dry ingredients and stir until a cohesive dough forms. Fold in optional add-ins if desired.
- Using a cookie scoop or your hands, portion the dough into evenly-sized balls. Flatten each slightly to form a biscuit shape. Line a baking sheet with parchment paper.
- Place biscuits on the baking sheet, spacing about 2 inches apart. Bake for 12–15 minutes until golden brown around the edges. Cool on a wire rack before storing.
Notes
- To prevent sticking, chill the dough slightly before portioning if it’s too soft.
- Customize with different add-ins like nuts, seeds, or dried fruit for variety.
- For gluten-free, use certified gluten-free flours and protein powder.
- To keep fresh, store in an airtight container in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg