1-First Step: Preheat and Prep – Set oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking for your belvita recipe.

2-Second Step: Mix Dry Ingredients – In a large bowl, combine 2 cups rolled oats, 1 cup whole wheat flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir well. Dry mix forms the hearty base; whisk 1-2 minutes for even distribution. For gluten-free, use substitutes here.

3-Third Step: Add Wet Ingredients – Pour in 1/4 cup melted coconut oil, 1/4 cup honey, and 2 tbsp maple syrup. Mix until crumbly. Add 2-3 tbsp water gradually until dough holds together. This step binds everything; vegan swaps work perfectly now. Knead lightly for 1 minute.

4-Fourth Step: Fold in Add-Ins – Gently stir in 1/3 cup raisins or dried blueberries. Avoid overmixing to keep texture crunchy. Customize with nuts for protein boost or seeds for crunch, fitting dietary needs.

5-Fifth Step: Shape the Biscuits – Roll dough into 1-inch balls. Flatten to 1/4-inch thick discs on the sheet, spacing 1 inch apart. Uniform size bakes evenly; press gently for mini batch appeal.

6-Sixth Step: Bake to Perfection – Bake 12-15 minutes until edges turn golden. Rotate sheet halfway for crisp results. Ovens vary, so check at 12 minutes. Cool on sheet 5 minutes, then rack for full crunch.

7-Final Step: Cool and Serve – Let cool completely, about 20 minutes. Store as noted later. Pair with yogurt or fruit for a full breakfast. Yields 24 grab-and-go biscuits.