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
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
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.
