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
Scale
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.
