Description

These Blueberry Breakfast Rounds are nutritious and delicious, perfect for a quick breakfast or snack. Packed with oats, almond flour, and juicy blueberries, they are gluten-free and vegetarian.

Ingredients

Dry Ingredients:

1 cup rolled oats
1/2 cup almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

Wet Ingredients:

1/3 cup maple syrup or honey
1/4 cup coconut oil, melted
1 teaspoon vanilla extract

Additional:

1/2 cup fresh or frozen blueberries
2 tablespoons chia seeds (optional)
2 tablespoons unsweetened shredded coconut (optional topping)

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, combine oats, almond flour, baking soda, salt, cinnamon, and chia seeds (if using).
Prepare wet ingredients: In a separate bowl, whisk maple syrup (or honey), melted coconut oil, and vanilla extract.
Combine ingredients: Mix wet and dry ingredients until a dough forms. Gently fold in blueberries.
Shape and bake: Scoop dough into 8 portions, shape into discs, place on baking sheet, top with coconut if desired, and bake for 14–16 minutes until golden.
Cool and serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Great for meal prep—store in an airtight container for up to 4 days or freeze for up to 1 month.
Use dried blueberries for a firmer texture if preferred.