PB+J Breakfast Biscuits + Almond Joy Protein Balls
Two easy things to prep for breakfast success!
Colorful chefs - new and old, welcome and happy new year!! This is where we cook easy, delicious, saucy, colorful meals made from whole, unprocessed foods, and we make it fun, easy, and learn important stuff about metabolic health while doing it.
On today’s menu:
PB+J Breakfast Biscuits - free for everyone!
Almond Joy Protein Balls - for Color Club members!
I’m currently in New Zealand on my honeymoon, but I couldn’t leave you hanging! These are two super easy and great recipes to prep to set yourself up for success for breakfast and snack urges in 2025 😋😋
If you follow me on IG, you’ll see over the last week my usual cooking content has been replaced with lots of hiking and lots of sheep! I love travel because I get all sorts of inspiration, and I’ve been keeping a list of ideas for recipes I can’t wait to cook up when I'm back stateside. Until then, I hope everyone has an amazing start to the new year 💛
This is a “sweet” take on two of my most popular savory breakfast biscuit recipes: the Tomato, Basil, and Bacon Breakfast Biscuit and the Rosemary Breakfast Biscuit. You all love these and I’ve received numerous requests for a not-too-sweet (but still kinda sweet 🤣) option that was still packed with protein and fiber.
I’ll admit these feel like a cross between a scone and a biscuit, so call them whatever you want, but know that they are refined grain, refined sugar free, and I snuck in fiber and protein through flax seeds, chia or basil seeds, and vanilla protein powder. It tastes like a peanut butter jelly sandwich, but instead of jelly it uses fresh raspberries!
They come together in one bowl, bake for 20 minutes and then you’ve got biscuits you can easily freeze and reheat for busy mornings or when you are in dire need of a snack. Personally, I prepped a bunch of these before heading to New Zealand, so I am already looking forward to coming home and knowing that while I’ll have an empty fridge, I’ll have these stocked up in the freezer!
Optional zhuzhing: If you want to zhuzh it up I’ve also included a super easy raspberry (or any berry) compote that can act like a “jelly.” This also keeps in the fridge and you can add it to yogurt bowls in addition to using as a topping for your biscuit.
Recipe, full length video, and PDF of the recipe can all be found on my website here!
Yields: 8-10 biscuits
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
What you’ll need:
Large sheet pan (stainless steel or non-toxic non-stick)
Mixing bowl (I love Duralex)
Measuring cups/spoons
Whisk
Ingredients:
Biscuits:
5 tbsp butter, melted
6 eggs, whisked
1 tsp vanilla extract
1/4 cup maple syrup (or 1/3 cup allulose)
3/4 cup peanut butter
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1/4 cup ground flax
3 tbsp chia or basil seeds
2 scoops vanilla protein powder (I used BeWell by Kelly)
1 tsp baking powder
1 tsp salt
3 cups raspberries (about 1 1/2 pints)
Raspberry Jam: (optional if you want to zhuzh it up a little!)
3 cups raspberries or berries of choice (frozen work just as well as fresh ones)
1/2 tsp kosher salt
Juice from 1 lemon
2 tbsp basil seeds (or chia seeds)
Optional: pending how sweet your berries are, add 1 tbsp allulose or 1 tsp honey (sometimes frozen berries can be quite tart)
Instructions:
Biscuits:
Preheat oven to 400°F and line a baking sheet with parchment paper or spray the pan with a little olive or avocado oil.
In a large mixing bowl, combine melted butter and eggs. Whisk until smooth. Then add all dry ingredients: that’s 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup ground flax, 1/4 cup arrowroot starch, 2 scoops protein powder, 3 tbsp chia seeds, and 1 tsp baking powder and 1 tsp salt.
Then, add in your peanut butter and stir well. If your batter is too runny like a pancake, add 2-3 tbsp more peanut butter. It should look more like a cookie dough than a pancake. Lastly, fold in the raspberries.
Scoop into about 10-12 evenly sized balls on the baking sheet. They will be more like “lumps” than balls and that’s okay- they are biscuit, scone, thing-ys.
Bake for 20 minutes.
Raspberry “Jam”:
Add berries, salt, basil seeds, allulose (if using) and fresh lemon zest to a saucepan over medium heat.
Stir the berries occasionally as they begin to cook.
Once the mixture starts boiling, stir continuously. Keep cooking and stirring until the compote thickens (5-10 minutes).
Tips:
Raspberry compote: This recipe is a framework where you can easily swap any other frozen berry or berry mixture. Another thing I love to do is use the leftover berry compote to mix into yogurt bowls throughout the week!
Storage & reheating: Keep these in the fridge and then reheat before serving. They keep in the fridge for about a week or in the freezer for about 3 months (if they last that long! 😋)
Peanut butter: Read your label and ensure your peanut butter is just peanuts! No seed oils or added sugars. Sometimes peanut butter without added oils requires 2-3 minutes of stirring to get it to be smooth and creamy, so if that’s the case I recommend doing that before you add it to the batter.
Almond Flour: If you are allergic to almonds, you can swap for a gluten-free measure for measure flour. I like King Arthur.
You can find the nutrition info on my website here or in the PDF below.
The Almond Joy Protein Ball! This is another variation on my go to peanut butter protein fiber balls. I have not had an Almond Joy in quite some time, but this variation brings me Almond Joy nostalgia.
While these are great for a little post-meal treat, I keep these around mostly for a pre-workout bite. After listening to podcast on female-specific exercise and nutrition with Dr. Stacy Sims and Andrew Huberman, I’ve been eating 100-200 calories before a workout to drop my cortisol to allow my body adequate access to blood glucose.
Dr. Stacy Sims’ assessment of the research is that if we don’t have enough calories coming in under stress and load, then it down regulates the kisspeptin neurons which then feeds forward to down regulating thyroid, which then is the beginning of low energy availability. I have been noticing I feel stronger if I do have a little snack before my workout! However, when I eat a pre-workout bite, I don’t want it to be something that spikes my blood sugar so these bites are packed with protein, micronutrients and fiber!
Recipe can be found here on the Color Club!
If you make this recipe (or ANY of my recipes!), I’d LOVE to hear how it turned out and any feedback you have! Give me your notes - big and small, and if you are on IG, tag me @sonjakmanning.
Chefs kisses,
Sonja
These look amazing! But I would also love to know a swap for the arrowroot?!
Made these wonderful biscuits (swapped blueberries for raspberries) and they are amazing! Even the grandkids love them! Thank you for another healthy "keeper" recipe, Sonja!