Description

These Blueberry Breakfast Rounds are a wholesome and delicious morning treat made with rolled oats, whole wheat flour, and fresh or frozen blueberries. Naturally sweetened with maple syrup or honey and flavored with cinnamon and vanilla, these rounds offer a perfect blend of hearty and fruity flavors. Baked to golden perfection, they make an ideal grab-and-go breakfast or snack that is satisfying and nutritious.

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)

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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 bowl, combine the rolled oats, whole wheat flour, salt, baking powder, and cinnamon. Mix thoroughly to ensure even distribution of the leavening and spices.
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 Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the rounds tender.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries to evenly distribute the fruit throughout the batter without crushing them.
Form Rounds: Using a large spoon or cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet. Flatten each round slightly with the back of the spoon to promote even baking.
Bake: Bake in the preheated oven for 14 to 18 minutes, or until the edges turn golden brown and the centers are set, indicating they’re fully cooked.
Cool and Serve: Allow the rounds to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for a delicious breakfast or snack.

Notes

Using frozen blueberries without thawing prevents the batter from becoming too wet and helps keep the rounds firm.
For a vegan version, substitute the egg with a flax egg and use plant-based milk and oil.
You can swap maple syrup with honey or another liquid sweetener of choice.
These breakfast rounds can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Feel free to add chopped nuts or seeds for extra texture and nutrition.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American