If you love waking up to something both wholesome and delicious, you are going to adore this Blueberry Breakfast Rounds Recipe. These little rounds pack in the natural sweetness of fresh blueberries combined with the hearty goodness of oats and whole wheat flour, creating a morning treat that feels indulgent without any guilt. Fluffy, slightly chewy, and bursting with berry goodness, they are perfect for busy mornings or a laid-back weekend brunch. I’m excited to share how simple ingredients can come together to make a breakfast that feels like a warm hug with every bite.
Ingredients You’ll Need
The best part about this Blueberry Breakfast Rounds Recipe is how straightforward and pantry-friendly the ingredients are. Each component plays a key role in building the texture, sweetness, and flavor that make these rounds so memorable.
- Rolled oats: They provide a chewy texture and a subtle nutty flavor that anchors the rounds.
- Whole wheat flour: Adds structure and a wholesome earthiness for a hearty base.
- Salt: Just a pinch to enhance all the flavors without overpowering.
- Baking powder: Gives the rounds a lovely lift and fluffiness.
- Cinnamon: A warm spice note that complements the blueberries beautifully.
- Egg: Binds everything together while adding richness.
- Maple syrup or honey: Natural sweeteners that bring floral sweetness and balance.
- Unsweetened applesauce: Moistens the batter and keeps the rounds tender.
- Milk (dairy or plant-based): Loosens the batter for easy mixing and adds moisture.
- Vanilla extract: Enhances the overall flavor with a fragrant touch.
- Melted coconut oil or butter: Adds richness and helps create a golden crust.
- Fresh or frozen blueberries: The star ingredient that bursts with juicy, sweet-tart flavor.
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), which ensures it’s hot enough for that perfect bake. Line a baking sheet with parchment paper—this makes for easy cleanup and prevents sticking, so your rounds come off effortlessly once baked.
Step 2: Mix the Dry Ingredients
Combine the rolled oats, whole wheat flour, salt, baking powder, and cinnamon in a large bowl. Mixing these dry ingredients first helps distribute the leavening and spices evenly, making sure every round rises and tastes consistent.
Step 3: Whisk the 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. This step blends all your moist ingredients into a harmony of flavors and texture that will bring the dry mix to life.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined. Be careful not to over-mix here; you want the batter to be lumpy, which helps keep the rounds tender after baking.
Step 5: Fold in the Blueberries
Now for the best part—gently fold in the fresh or frozen blueberries. Using frozen berries straight from the freezer works wonderfully here because it helps keep them from bleeding too much juice into the batter, maintaining those pretty pops of color.
Step 6: Shape the Rounds
Using a large spoon or cookie scoop, drop rounded spoonfuls of batter onto the prepared baking sheet. Flatten each round slightly with the back of the spoon to help them bake evenly and achieve that classic appearance.
Step 7: Bake to Perfection
Bake the rounds in your preheated oven for 14 to 18 minutes until the edges turn golden and the centers are set. Your kitchen will smell incredible as the cinnamon and vanilla mingle with warm blueberries.
Step 8: Cool and Enjoy
Let the breakfast rounds cool on the baking sheet for about 5 minutes before moving them to a wire rack. This resting period allows them to firm up slightly, making them easier to handle. Serve them warm to enjoy their full, comforting flavor.
How to Serve Blueberry Breakfast Rounds Recipe
Garnishes
These breakfast rounds shine on their own but become even more special with a dollop of Greek yogurt, a drizzle of extra maple syrup, or a smattering of freshly chopped nuts for crunch. For a fresh twist, sprinkle with a pinch of lemon zest to brighten the berry flavor.
Side Dishes
Pair the Blueberry Breakfast Rounds Recipe with a warm cup of coffee or tea for a cozy morning pick-me-up. Fresh fruit salad or scrambled eggs make wonderful accompaniments if you’re serving a bigger breakfast spread, adding variety without overpowering the gentle sweetness of the rounds.
Creative Ways to Present
Stack these breakfast rounds like mini pancakes for a fun and inviting look. You can also cut one in half and spread a little cream cheese or nut butter inside for a delicious handheld breakfast sandwich. For brunch guests, arrange them on a platter with fresh berries and edible flowers to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Blueberry Breakfast Rounds Recipe in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. This keeps them moist but still ensures delicious flavor when you’re ready to enjoy them later.
Freezing
These rounds freeze beautifully! Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They will keep well for up to three months, so you can always have a quick, wholesome breakfast ready to go.
Reheating
To reheat, pop your Blueberry Breakfast Rounds into the toaster oven or microwave for a minute or two until warmed through. This revives their soft, comforting texture and highlights their wonderful blueberry flavor as if freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well and can be added directly to the batter without thawing. This prevents the batter from becoming too watery and helps keep those beautiful pops of color intact.
Is there a gluten-free option for this recipe?
Yes, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend. Make sure the baking powder you use is gluten-free as well. The texture may differ slightly but will still be delicious.
Can I make these vegan?
To make vegan blueberry breakfast rounds, swap the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes), use plant-based milk, and replace butter with coconut oil or vegan spread.
How do I keep the rounds from becoming soggy?
Make sure to bake them fully until the edges are golden and centers are set, and allow them to cool completely on a wire rack. Properly storing them in an airtight container and reheating before eating also helps maintain texture.
Can I add other fruits or nuts?
Definitely! You can mix in chopped nuts like walnuts or pecans for crunch, or swap blueberries for raspberries or diced strawberries. Just adjust the quantity to avoid making the batter too wet.
Final Thoughts
I truly hope you enjoy making and savoring this Blueberry Breakfast Rounds Recipe as much as I do. It’s a simple yet satisfying way to start your day with real ingredients and big flavors. Once you try them, I promise these rounds will become a beloved staple in your breakfast routine — quick to prepare and delightful to eat every single time.
Print
Blueberry Breakfast Rounds Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 rounds
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these wholesome Blueberry Breakfast Rounds, a nutritious and delicious morning treat featuring rolled oats, whole wheat flour, and fresh blueberries. With a perfect balance of sweetness from maple syrup and natural flavors of cinnamon and vanilla, these soft-baked rounds are ideal for a quick breakfast or snack that’s both satisfying and easy to make.
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
Additional
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, whole wheat flour, salt, baking powder, and cinnamon. Stir these together until evenly mixed to create the dry base of your batter.
- 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. This mixture adds moisture and flavor to the rounds.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and gently stir until just combined. Avoid overmixing to keep the texture tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, distributing them evenly without breaking them up.
- Shape the Rounds: Using a large spoon or cookie scoop, drop rounds of batter onto your prepared baking sheet. Slightly flatten each round with the back of the spoon to ensure even cooking.
- Bake: Place the baking sheet in the oven and bake for 14–18 minutes, until the edges turn golden and the centers are set.
- Cool and Serve: Let the breakfast rounds cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature for a delicious breakfast or snack.
Notes
- Using frozen blueberries? Do not thaw before adding to the batter to prevent excess moisture.
- Substitute maple syrup with honey for a different natural sweetness.
- You can use dairy or plant-based milk depending on your preference or dietary needs.
- These rounds are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a crispier texture, bake a few extra minutes but be careful not to overbake.
