Simple thus delightful, these solid yogurt oat blueberry biscuits have no refined sugar and are pressed with entire grains – yet despite everything they figure out how to be cushy thus delicious (with blueberries OR chocolate chips!).

These biscuits.
I think we've made them four or multiple times over the most recent two weeks alone. Furthermore, each time, they've been breathed in before the day is finished.

They are that tasty.
In the event that you've made the insane well known solid fruit purée oat biscuits on my blog (shared more than multiple times and adored by sooooo many), you're going to cherish this new form.

I took motivation from that humble yet delectable fruit purée biscuit formula and made these solid yogurt oat blueberry biscuits you see before you.


Also try our recipe : OATMEAL APPLE BANANA LOW FAT MUFFINS #muffins #dessert


  •  1 cup (8 ounces) plain Greek yogurt
  •  1/4 cup milk
  •  1 large egg
  •  1 teaspoon vanilla
  •  1/3 cup honey
  •  1 cup (3.5 ounces) old-fashioned rolled oats
  •  3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon cinnamon (optional)
  •  1/4 teaspoon salt
  •  1 to 2 cups blueberries or chocolate chips
  •  4 tablespoons butter or coconut oil, melted


  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
  4. Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
  5. Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
  6. Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).

Post a Comment