If you are looking for a wholesome yet delicious way to start your morning, this Blueberry Breakfast Rounds Recipe is an absolute game-changer. Packed with nutritious rolled oats, fragrant cinnamon, and bursts of fresh blueberries, these tender rounds offer a perfect balance of sweet and wholesome flavors. They bake up beautifully golden, making them ideal for busy mornings, weekend brunches, or anytime you crave a comforting breakfast treat that feels like a warm hug.
Ingredients You’ll Need
These ingredients are simple pantry staples, each carefully chosen to contribute to the delightful texture and flavor of the Blueberry Breakfast Rounds Recipe. From the hearty rolled oats that add chewiness to the warm cinnamon that lifts every bite, every element plays its part.
- 1 cup rolled oats: Provides a chewy, comforting base and adds fiber to keep you full longer.
- 3/4 cup whole wheat flour: Brings a nutty depth and wholesome texture that’s wonderfully satisfying.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 teaspoon baking powder: Ensures lightness by giving the rounds a gentle lift.
- 1/2 teaspoon cinnamon: Adds a warm, cozy note that pairs beautifully with blueberries.
- 1 large egg: Binds ingredients together for perfect shape and texture.
- 1/3 cup maple syrup or honey: Natural sweeteners that bring subtle complexity and moisture.
- 1/3 cup unsweetened applesauce: Keeps the rounds moist and tender without added fat.
- 1/4 cup milk (dairy or plant-based): Adds richness and helps create a smooth batter.
- 1 teaspoon vanilla extract: Infuses a lovely aromatic sweetness that elevates the flavor.
- 1 tablespoon melted coconut oil or butter: Provides a touch of healthy fat for richness and helps brown the edges.
- 3/4 cup fresh or frozen blueberries: Bursting with juicy sweetness and antioxidants that make these rounds truly special.
How to Make Blueberry Breakfast Rounds Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your breakfast rounds won’t stick and come out perfectly formed every time.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the rolled oats, whole wheat flour, salt, baking powder, and cinnamon. This blend sets the foundation of your Blueberry Breakfast Rounds Recipe — the oats provide texture, while the cinnamon and baking powder create that warm flavor and just-right fluffiness.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the egg with maple syrup or honey, unsweetened applesauce, milk, vanilla extract, and melted coconut oil or butter. This mixture adds moisture, sweetness, and richness, making sure your rounds stay tender and flavorful.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. Resist the urge to overmix here—you want the batter to hold some air, which helps give your breakfast rounds a light texture.
Step 5: Fold in the Blueberries
Carefully fold in the blueberries. If you’re using frozen berries, add them straight from the freezer without thawing to prevent them from bleeding color and turning the batter purple.
Step 6: Shape the Rounds
Use a large spoon or cookie scoop to drop generous rounds of batter onto the parchment-lined baking sheet. Flatten each slightly with the back of the spoon so they bake evenly and develop golden edges.
Step 7: Bake to Perfection
Bake in the preheated oven for 14 to 18 minutes or until the edges are golden and the centers have set. This timing yields rounds that are tender inside and lightly crisp outside — the best of both worlds.
Step 8: Cool Before Serving
Allow the rounds to cool on the baking tray for about 5 minutes before transferring them to a wire rack. This rest helps them firm up just enough while staying deliciously soft.
How to Serve Blueberry Breakfast Rounds Recipe
Garnishes
These blueberry rounds are delightful on their own but topping them enhances the experience. Try a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of chopped nuts for added texture and creaminess that complements the fresh fruit.
Side Dishes
Pair your Blueberry Breakfast Rounds Recipe with fresh fruit salad, a cup of steaming coffee, or a refreshing smoothie for a balanced breakfast that dazzles taste buds and nourishes your body.
Creative Ways to Present
Arrange the rounds on a rustic wooden board with small bowls of jams, nut butters, and fresh berries, turning your breakfast into a gorgeous spread. You can also slice them in half for blueberry breakfast sandwiches with cream cheese and sliced almonds for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover blueberry breakfast rounds in an airtight container at room temperature for up to two days to keep them fresh and soft. If you plan to eat them within a day, keeping them on the counter is perfectly fine.
Freezing
For longer storage, freeze the rounds individually on a baking sheet, then transfer them to a freezer-safe container. This way, you can pull out as many as you want, anytime, to enjoy a quick breakfast or snack without sacrificing flavor or texture.
Reheating
Reheat thawed or refrigerated rounds in the toaster oven or microwave for 30 seconds to one minute, until warm. Heating brings back that freshly baked charm, making it feel like you just made them that morning.
FAQs
Can I use gluten-free flour instead of whole wheat flour?
Absolutely! A gluten-free flour blend works well here, though the texture might be slightly different—still delicious and perfect for those avoiding gluten.
Do I have to use fresh blueberries?
Not at all. Frozen blueberries work wonderfully and are especially convenient outside of blueberry season. Just be sure not to thaw them before adding to prevent the batter from turning purple.
Can I make this recipe vegan?
Yes, simply use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg, plant-based milk, and coconut oil to keep it fully plant-based.
How sweet are these breakfast rounds?
They have a natural sweetness from the maple syrup or honey and the juiciness of blueberries, making them pleasantly sweet but not overwhelming—perfect for a wholesome morning boost.
Can I add other fruits or nuts?
Definitely! Feel free to toss in chopped nuts, dried cranberries, or even chopped apples for extra texture and flavor variety. Just keep the blueberry quantity as the star!
Final Thoughts
If you’ve been searching for a breakfast that’s easy, nutritious, and utterly delicious, give this Blueberry Breakfast Rounds Recipe a whirl. Every bite offers a warm combination of wholesome grains and sweet blueberries that will brighten your mornings and impress anyone lucky enough to share the table with you. Trust me, these rounds will quickly become a beloved staple in your kitchen.
Print
Blueberry Breakfast Rounds Recipe
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Breakfast Rounds are wholesome, quick, and easy to make. Packed with rolled oats, whole wheat flour, and fresh blueberries, they provide a nutritious start to your day. Naturally sweetened with maple syrup or honey and flavored with cinnamon and vanilla, these baked breakfast treats are perfect for a healthy and delicious morning snack or on-the-go breakfast option.
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
Fruit
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, salt, baking powder, and cinnamon. Stir until evenly blended.
- 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.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries to the batter, distributing them evenly without breaking them up.
- Form rounds: Using a large spoon or cookie scoop, drop spoonfuls of batter onto the prepared baking sheet, spacing them evenly. Flatten each slightly with the back of the spoon to help them bake evenly.
- Bake: Place the baking sheet in the oven and bake for 14 to 18 minutes, or until the edges turn golden and the centers are set and no longer doughy.
- Cool and serve: Allow the blueberry rounds to cool on the baking tray for about 5 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature for a tasty breakfast treat.
Notes
- For a vegan version, substitute the egg with a flax or chia egg, and use a plant-based milk and vegan butter or coconut oil.
- If using frozen blueberries, do not thaw them to prevent the batter from turning blue and watery.
- Feel free to swap cinnamon for nutmeg or pumpkin pie spice for a different flavor profile.
- These rounds can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month.
- Use gluten-free rolled oats and flour to make this recipe gluten-free.
