If you’re looking for a delightful morning treat that brings together wholesome ingredients and fresh bursts of fruity goodness, the Blueberry Breakfast Rounds Recipe is exactly what you need. These fluffy, chewy rounds are packed with rolled oats, whole wheat flour, and juicy blueberries, offering a nutritious and naturally sweet start to your day. Whether you’re rushing out the door or easing into a weekend brunch, these Blueberry Breakfast Rounds become an instant favorite that’s both nourishing and irresistibly tasty.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in delivering the perfect texture, flavor, and nutrition that make these breakfast rounds so special. From hearty oats that add chew to sweet and tangy blueberries that brighten every bite, the elements combine simply yet brilliantly.
- Rolled oats (1 cup): Provides a hearty base with a satisfying chew and fiber boost.
- Whole wheat flour (3/4 cup): Adds nutty flavor and wholesome goodness that keeps you full longer.
- Salt (1/4 teaspoon): Balances sweetness and enhances the overall flavors.
- Baking powder (1 teaspoon): Gives the rounds a light, fluffy texture by helping them rise.
- Cinnamon (1/2 teaspoon): Offers warm, cozy spice that complements the blueberries perfectly.
- Large egg (1): Binds ingredients and adds protein for a satisfying bite.
- Maple syrup or honey (1/3 cup): Naturally sweetens without overpowering the blueberries.
- Unsweetened applesauce (1/3 cup): Adds moisture and a touch of fruitiness while keeping it light.
- Milk, dairy or plant-based (1/4 cup): Keeps the batter smooth and tender.
- Vanilla extract (1 teaspoon): Enhances the sweet, comforting flavors.
- Melted coconut oil or butter (1 tablespoon): Contributes richness and helps with browning.
- Fresh or frozen blueberries (3/4 cup): The star of the show, bursting with juicy sweetness and antioxidants.
How to Make Blueberry Breakfast Rounds Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the rounds don’t stick and bake evenly. This simple prep step saves you a lot of cleanup trouble later and helps your rounds get that perfect golden crust.
Step 2: Combine the Dry Ingredients
In a spacious mixing bowl, whisk together the rolled oats, whole wheat flour, salt, baking powder, and cinnamon. Mixing these thoroughly will ensure even distribution of flavors and a consistent texture across every round.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the large egg, maple syrup (or honey), unsweetened applesauce, milk, vanilla extract, and melted coconut oil or butter. Whisking these ingredients well brings a lovely smoothness to the batter, making it easy to combine with the dry mix.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry mix and gently stir until they are just combined. Avoid overmixing to keep your Blueberry Breakfast Rounds light and tender instead of dense and tough.
Step 5: Fold in the Blueberries
Carefully add the blueberries—whether fresh or frozen—to the batter. Gently folding ensures the berries don’t burst prematurely, keeping their shape and juiciness intact.
Step 6: Form the Rounds
Using a large spoon or cookie scoop, drop mounds of batter onto the prepared baking sheet. Flatten each slightly with the back of your spoon to encourage even baking and that signature round shape.
Step 7: Bake to Perfection
Bake for 14 to 18 minutes, watching for golden edges and set centers. These cues tell you the rounds are perfectly baked with a tender middle and delicate crust.
Step 8: Cool and Enjoy
Allow the rounds to cool on the tray for about 5 minutes before transferring to a wire rack. They are delightful warm, but also delicious at room temperature if you want to prepare them in advance.
How to Serve Blueberry Breakfast Rounds Recipe
Garnishes
Sprinkle a little powdered sugar or drizzle with extra maple syrup for an inviting presentation. Fresh mint leaves or a smear of Greek yogurt can add a refreshing touch that balances the sweet berries beautifully.
Side Dishes
Pair your Blueberry Breakfast Rounds with scrambled eggs or a creamy smoothie for a complete breakfast that satisfies both sweet and savory cravings. A side of fresh fruit salad also brightens the plate and keeps things light.
Creative Ways to Present
Turn these rounds into a layered parfait with yogurt and granola, or enjoy them sliced and stacked with a dollop of ricotta and honey. For a grab-and-go option, wrap a few rounds in parchment paper tied with twine—perfect for busy mornings!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Breakfast Rounds in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness for 4 to 5 days. They stay soft and retain their flavor wonderfully.
Freezing
These rounds freeze beautifully. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe bag or container. They can last up to 3 months frozen without losing their delightful texture or blueberry burst.
Reheating
Warm your Blueberry Breakfast Rounds gently in a toaster oven or microwave for 30 to 60 seconds. This quick reheat brings back the fresh-baked softness and makes them feel like they’re straight from your own kitchen that morning.
FAQs
Can I use frozen blueberries in this Blueberry Breakfast Rounds Recipe?
Absolutely! You can use frozen blueberries right from the freezer without thawing. This prevents the batter from turning blue and watery while keeping the berry flavor intense.
Is it possible to make these rounds gluten-free?
Yes! Simply swap the whole wheat flour for a gluten-free all-purpose flour blend, and ensure your oats are certified gluten-free. The texture might be slightly different but just as delicious.
Can I substitute the maple syrup with another sweetener?
Definitely. Honey, agave nectar, or even brown rice syrup all work well. Just keep in mind the flavor and sweetness level will vary slightly with different sweeteners.
How do I know when the breakfast rounds are fully baked?
Look for golden edges and centers that are set and no longer wet-looking. A toothpick inserted in the center should come out clean or with just a few crumbs.
Can I add other mix-ins besides blueberries?
For sure! Chopped nuts, dark chocolate chips, or dried fruits like cranberries work wonderfully too. Just be careful not to overload the batter to maintain the perfect texture.
Final Thoughts
There’s something genuinely comforting about starting your day with homemade Blueberry Breakfast Rounds Recipe. They’re simple to prepare, packed with wholesome ingredients, and bursting with flavor in every bite. Whether you’re cooking for family, friends, or just treating yourself, these rounds will quickly become your go-to breakfast delight. I can’t wait for you to try them and enjoy the warm, fruity goodness first thing in the morning.
Print
Blueberry Breakfast Rounds Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Breakfast Rounds are a wholesome and delicious start to your day, featuring a blend of rolled oats, whole wheat flour, and fresh blueberries. Naturally sweetened with maple syrup or honey and lightly spiced with cinnamon, these baked rounds are perfect for a quick, nutritious breakfast or snack. Easy to prepare and bake, they offer a satisfying, soft texture with a golden crust.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1 large egg
- 1/3 cup maple syrup or honey
- 1/3 cup unsweetened applesauce
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter
Add-ins
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, salt, baking powder, and cinnamon. Stir well to evenly distribute all dry ingredients.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup or honey, unsweetened applesauce, milk, vanilla extract, and melted coconut oil or butter until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients and gently stir just until combined. Avoid overmixing to keep the rounds tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, being gentle so the berries don’t break up too much and turn the batter purple.
- Shape the Rounds: Using a large spoon or cookie scoop, drop rounds of batter evenly spaced onto the prepared baking sheet. Flatten the tops slightly with the back of the spoon to encourage even baking.
- Bake: Place the baking sheet in the preheated oven and bake the breakfast rounds for 14 to 18 minutes or until the edges are golden brown and the centers are set and no longer wet.
- Cool and Serve: Allow the rounds to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely or serve warm. Enjoy them fresh or at room temperature for breakfast or snacks.
Notes
- You can substitute the maple syrup with honey for natural sweetness according to your preference.
- If using frozen blueberries, do not thaw them before adding to keep the batter from becoming too runny.
- For a dairy-free version, use plant-based milk and coconut oil instead of butter.
- These breakfast rounds freeze well; store them in an airtight container and reheat in the oven or toaster when ready to eat.
- The batter should be mixed just until combined to ensure tender rounds—overmixing can make them tough.
