Ingredients
Scale
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup protein powder (vanilla or unflavored)
- ¼ cup honey or maple syrup
- ¼ cup Greek yogurt
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ¼ cup chopped nuts or chocolate chips (optional)
Instructions
- In a large mixing bowl, combine the rolled oats, almond flour, protein powder, baking powder, and cinnamon. Mix well to evenly distribute the ingredients.
- In a separate bowl, whisk together honey or maple syrup, Greek yogurt, and eggs until smooth. Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. Fold in chopped nuts or chocolate chips if desired.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out portions of the dough using a spoon and shape into biscuit-sized rounds. Place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden around the edges. Cool slightly before serving.
Notes
- Can be stored in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat in microwave or oven before serving.
- You can customize with different nuts, chocolate chips, or plant-based yogurt for vegan options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
- Diet: High Protein
Nutrition
- Serving Size: 1 biscuit (about 35g)
- Calories: 140 Kcal
- Sugar: 6g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg