Pumpkin Seed Oat Biscuits

10 30 68
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 18
Pumpkin Seed Oat Biscuits
Health Highlights


2/3 cup Oat bran, dry
1/4 cup Pumpkin seeds (pepitas)
1/3 cup Almond flour/meal, Bob's Red Mill
1/3 cup Arrowroot flour
1/4 tsp Salt
1 dash Cayenne pepper
1/2 tsp, leaves Thyme, dried
1/4 cup Coconut oil (not melted - can use cold grass fed butter, cubed)
1/4 cup Almond milk, unsweetened
1 tbsp Pumpkin seeds (pepitas)


Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, set aside.

In the bowl of a food processor, add oat bran and pumpkin seeds and process for about 30 seconds. Add almond flour, arrowroot powder, salt, cayenne and dried thyme leaves. Process to combine, about 10 seconds.

Transfer dry mixture to a medium bowl. Add cold, cubed butter or coconut oil and rub with your fingers to combine until mixture resembles breadcrumbs. Add unsweetened almond milk and stir until mixture comes together into a dough. Mix in remaining tablespoon of pumpkin seeds.

Roll out biscuit dough between two pieces of parchment paper to about 1/4 inch thick. Cut into rounds and repeat with remaining dough.

Bake biscuits for about 15 minutes or until edges just begin to brown. Cool completely, store in an airtight container.

Nutrition Facts

Per Portion

Calories 68
Calories from fat 44
Calories from saturated fat 24.5
Total Fat 4.9 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 36 mg
Potassium 46 mg
Total Carbohydrate 5.1 g
Dietary Fiber 0.8 g
Sugars 0.2 g
Protein 1.3 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.1

Energy sources


Meal Type(s)