Description
Protein-packed breakfast biscuits, a delicious and healthy start to your day! Made with oats, protein powder, and a touch of sweetness, they’re perfect on their own or with toppings.
Ingredients
Scale
- 1 ½ cups rolled oats
- 1 cup vanilla protein powder (whey or plant-based)
- ½ cup unsweetened applesauce
- ½ cup milk (dairy or non-dairy)
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional add-ins: ½ cup chopped nuts (almonds, walnuts, pecans)
- Optional add-ins: ½ cup dried fruit (raisins, cranberries)
- Optional add-ins: ½ cup chocolate chips
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, protein powder, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the applesauce, milk, honey (or maple syrup), and eggs.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix.
- Incorporate Add-ins (Optional): If using, gently fold in nuts, dried fruit, or chocolate chips.
- Let Dough Rest: Cover the bowl and let the dough rest for 5-10 minutes.
- Drop by Spoonfuls: Using a large spoon or ice cream scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
- Shape (Optional): Gently pat the tops of the biscuits down with a wet spoon or your fingers for a more uniform shape.
- Bake: Bake for 15-20 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the baking sheet from the oven and let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Protein Powder: Any flavor can be used, but adjust liquid if needed due to consistency differences.
- Sweetener: Agave nectar, brown sugar, or sugar substitutes can be used. Adjust to taste.
- Fruit: Blueberries, raspberries, chopped apples, or mashed banana can be added.
- Nuts and Seeds: Walnuts, pecans, almonds, sunflower seeds, or chia seeds can be added.
- Spices: Experiment with nutmeg, ginger, or cardamom.
- Savory Biscuits: Omit sweetener and cinnamon, add ½ cup shredded cheese and chopped herbs.
- Gluten-Free: Use gluten-free rolled oats and protein powder.
- Vegan: Use plant-based protein powder, non-dairy milk, and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 min).
- Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Serving Suggestions: Spread with nut butter, top with fruit and yogurt, drizzle with honey or maple syrup, serve with a side of eggs, or make a breakfast sandwich.
- Troubleshooting:
- Too dry: Add more milk or applesauce.
- Too wet: Add more rolled oats or protein powder.
- Not rising: Ensure baking powder and soda are fresh, avoid overmixing.
- Burning: Lower oven temperature, bake longer, tent with foil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes