Ingredients
Scale
- 1 ½ cups of rolled oats
- 1 cup of vanilla or unflavored protein powder
- ½ cup of almond flour
- ¼ cup of honey or maple syrup
- ¼ cup of almond milk or preferred milk
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Optional: chocolate chips, dried fruit, or chopped nuts
Instructions
- Mix Dry Ingredients: In a large bowl, combine oats, protein powder, almond flour, and baking powder. Stir well.
- Combine Wet Ingredients: Whisk eggs, honey, almond milk, and vanilla extract in a separate bowl. Pour into dry ingredients and stir until a dough forms.
- Shape the Biscuits: Use your hands or a cookie scoop to form small, round biscuits. Place on a baking sheet lined with parchment paper. Add optional toppings if desired.
- Bake the Biscuits: Preheat oven to 350°F (175°C). Bake for 12-15 minutes until golden brown around the edges.
- Cool and Store: Cool biscuits on a wire rack. Store in an airtight container or freezer for up to 2 months.
Notes
- For vegan version, substitute eggs with flax or chia eggs and honey with maple syrup.
- Add chocolate chips or nuts for extra flavor and texture.
- Ensure biscuits are fully cooled before storing to prevent moisture buildup.
- 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: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg