Go Back
–+ servings
recipe image of a top down mise en place shot showing whey protein powder oats eggs almond flour chia seeds flax seeds greek yogurt peanut butter banana berries chocolate chips cinnamon vanilla extract baking powder arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Breakfast Protein Biscuits

These high-protein breakfast biscuits are perfect for busy mornings, offering a quick, filling, and delicious way to start your day. Loaded with oats, protein powder, and healthy fats, they're ideal for a nutritious breakfast or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cup old fashioned oats use certified gluten free oats if needed
  • 1 scoop whey protein powder vanilla or unflavored; for a vegan option, use plant based protein powder
  • 1/2 cup almond flour or all purpose flour, or oat flour for a gluten free version
  • 1 tablespoon chia seeds or flax seeds (optional, for extra fiber)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 large egg room temperature
  • 1/2 cup Greek yogurt plain or vanilla; use dairy free yogurt for a vegan option
  • 2 tablespoons peanut butter or almond butter (or any nut butter of choice)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
Optional Mix-ins
  • 1/4 cup chocolate chips
  • 1/4 cup berries fresh or frozen
  • 1/2 banana mashed

Equipment

  • - Mixing bowls
  • Baking sheet
  • Parchment paper
  • measuring cups,
  • spoons.
  • Cookie Scoop

Method
 

Preparation
  1. In a large bowl, combine the oats, protein powder, almond flour, chia seeds, baking powder, cinnamon, and salt. Whisk them together until evenly distributed. Break up any lumps in the protein powder with a fork.
  2. In a separate small bowl, whisk the egg, Greek yogurt, peanut butter, honey, and vanilla extract until smooth. Warm the peanut butter slightly in the microwave for about 10 seconds if it is thick.
  3. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few streaks of flour are okay. If using mix-ins, fold them in gently.
  4. Using a cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheet. Flatten each mound slightly with the back of the scoop or your fingers.
  5. Bake for 12 to 15 minutes, or until the edges are golden brown and the tops are set. The biscuits should feel firm to the touch.
  6. Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 12gFat: 8g

Notes

These biscuits are very forgiving. If the dough seems too dry, add a tablespoon of milk or water. If it is too wet, add a tablespoon of oats. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in a toaster oven or air fryer at 350°F for 3-5 minutes.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe