Description
These Blueberry Breakfast Rounds are wholesome, soft oat-based cookies packed with fresh or frozen blueberries. Made with whole wheat flour, oats, and natural sweeteners like honey or maple syrup, they provide a nutritious start to your day. Perfectly portioned and easy to bake, they make an ideal make-ahead breakfast or snack option that freezes well for busy mornings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old-fashioned oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Add-ins
- 3/4 cup fresh or frozen blueberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, whole wheat flour, baking powder, cinnamon, and salt. Stir until evenly mixed to ensure consistent flavor throughout the rounds.
- Whisk Wet Ingredients: In a separate bowl, whisk together honey or maple syrup, unsweetened applesauce, egg, vanilla extract, and melted coconut oil until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir gently until the mixture just comes together, being careful not to overmix to keep the rounds tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter without breaking them up too much.
- Form Breakfast Rounds: Using a large spoon or cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, forming rounds about 2 to 3 inches wide. Flatten each slightly with the back of a spoon to help them bake evenly.
- Bake Until Golden: Bake in the preheated oven for 15 to 18 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool Before Serving: Allow the rounds to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These breakfast rounds freeze well and are perfect for meal prepping busy mornings.
- You can substitute chocolate chips or dried fruit instead of blueberries for variety.
- Use gluten-free oats and flour to make this recipe gluten-free.
- For a vegan version, substitute the egg with a flax or chia egg and ensure the sweetener and coconut oil fit your dietary needs.
