Discover how to craft your own irresistibly delicious and healthy Banana Walnut Multigrain Breakfast Rounds right in your kitchen. Forget store-bought versions – these homemade rounds are easy to make, packed with wholesome ingredients, and endlessly customizable to suit your cravings.
Bake Your Own Wholesome Banana Walnut Multigrain Breakfast Rounds at Home
Have you ever found yourself reaching for those convenient store-bought breakfast rounds, like the popular Morning Rounds™? My daughter certainly has! She’s been raving about them as her top breakfast choice lately, which naturally piqued my interest. After trying them for myself, I understood the appeal – they’re delightful! However, as a passionate home baker, my mind immediately shifted into analytical mode. With every bite, I was deconstructing their texture and flavor, plotting how I could recreate these satisfying multigrain rounds in my own kitchen.
After numerous baking experiments and careful adjustments, I am absolutely thrilled to share this perfected recipe with you. Achieving just the right balance of texture and taste took many (many!) trials, but the effort was well worth it. While I explored various flavor combinations, which you’ll read more about in the detailed notes below, this Banana Walnut version emerged as my absolute favorite. Its comforting blend of sweet banana and earthy walnuts creates a truly memorable breakfast experience.
The inspiration for this particular Banana Walnut flavor was simple: a counter full of perfectly over-ripe bananas. This happy accident led to a fantastic discovery, as banana inherently pairs beautifully with classic breakfast companions like peanut butter, Nutella, or even just fresh banana slices. The natural sweetness and moistness of the bananas also lend themselves wonderfully to the texture of these rounds.
To truly savor your homemade breakfast rounds, the method is delightfully simple: a quick pop in the toaster to warm them through, then generously load them with your favorite toppings. It’s a versatile canvas for breakfast creativity!
Why Choose Homemade Multigrain Breakfast Rounds?
Opting for homemade breakfast rounds offers a multitude of benefits that extend beyond just delicious taste. First and foremost, you gain complete control over the ingredients. This means no artificial preservatives, unnecessary additives, or excessive sugars often found in commercial products. You can select high-quality, organic grains, and fresh fruits, ensuring a healthier start to your day.
Furthermore, these rounds are incredibly cost-effective. Buying ingredients in bulk, especially grains and oats, is far more economical than purchasing pre-packaged breakfast items regularly. Over time, the savings truly add up. For families, this can make a significant difference in the weekly grocery budget.
Perhaps one of the most exciting aspects is the sheer joy of customization. While this recipe highlights a wonderful banana walnut combination, the base multigrain dough is a blank slate for endless flavor possibilities. Whether you crave sweet, savory, or something in between, you can adapt these rounds to suit any palate or dietary preference. This level of personalization is simply not available with store-bought alternatives, making each batch a unique culinary adventure.
Essential Ingredients and Smart Substitutions
Crafting the perfect multigrain breakfast round begins with understanding the role of each ingredient. Here’s a closer look at what you’ll need and how you can adapt the recipe to your pantry or preferences:
- 7-Grain Cereal or Similar (e.g., 12-grain mix): This is the backbone of the “multigrain” aspect, providing a complex flavor and hearty texture. If you don’t have a specific blend, don’t worry! You can easily substitute with an equal amount of additional large-flake, old-fashioned rolled oats. Just remember that oats tend to absorb more liquid, so you might need slightly less flour overall in the dough.
- Large-Flake, Old-Fashioned Rolled Oats: These add chewiness and a wholesome, rustic feel to the rounds. Avoid instant oats, as they break down too quickly and won’t provide the same texture.
- Boiling Water: Essential for hydrating the grains and oats, allowing them to soften and release their flavors before mixing with other ingredients. Ensure it cools to lukewarm before adding yeast to protect its activity.
- Instant or Dry Active Yeast: The leavening agent that gives these rounds their characteristic light and fluffy interior. If using dry active yeast, ensure your water mixture is around 105-110°F (40-43°C) for optimal activation. For instant yeast, slightly cooler temperatures up to 120-125°F (49-52°C) are acceptable.
- Whole Wheat Flour or Wheat Bran: Boosts the fiber content and adds a nutty, wholesome flavor. Wheat bran is an excellent way to increase fiber without significantly altering the dough structure.
- Brown Sugar or Honey: Provides sweetness and helps activate the yeast. Brown sugar offers a rich, molasses-like flavor, while honey contributes a distinct floral note and additional moisture. Feel free to adjust the amount to your sweetness preference.
- Ground Flax Seed (Optional): A fantastic addition for extra omega-3 fatty acids and fiber. It also acts as a binder, contributing to the texture. If you don’t have it, simply omit it without any major impact on the recipe.
- Sunflower, Vegetable, Canola, or Olive Oil: Adds moisture, tenderness, and a subtle richness to the dough. Choose a neutral-flavored oil or olive oil if you enjoy its distinct taste.
- Salt: A crucial ingredient that balances the flavors, enhances the sweetness, and controls yeast activity. Don’t skip it!
- Mashed Banana: The star of this specific variation! Use very ripe bananas (the ones with brown spots) for the best, most intense banana flavor and natural sweetness. About 1 ½ medium bananas typically yield the required 2/3 cup.
- Finely Chopped Walnuts: Adds a delightful crunch and nutty depth that complements the banana beautifully. You can also experiment with pecans or other nuts.
- Unbleached All-Purpose Flour: The primary structural component of the dough. Spoon and level your flour for accuracy to prevent a dense or dry result. Have extra on hand for dusting and adjustments during kneading.
- Water for Brushing Tops: A simple yet effective trick to keep the rounds soft and pliable during baking, preventing a crispy crust.
Recipe Tips for Perfect Homemade Rounds
Once you get comfortable with the basic process of making these breakfast rounds, the real fun begins with experimentation. Here are some invaluable tips to ensure consistently excellent results and to inspire your culinary creativity:
Adjusting for Fruit Moisture Content
When incorporating fresh fruits like mashed banana or shredded apple into your dough, remember they introduce additional moisture. This means you will likely need to increase the amount of flour slightly to achieve the desired dough consistency. Conversely, if you opt for dried fruits such as cranberries or raisins, they will absorb moisture from the dough. In this case, you’ll need to add less flour, or perhaps even a tiny bit more liquid, to maintain a soft and pliable dough.
For variations with less dough bulk (due to less flour or fewer add-ins), you might consider reducing the number of rounds to 8 instead of 10. This ensures each round maintains a similar size and thickness, which promotes even baking.
Flavor Enhancements with Fruit Juice
Don’t limit your liquids to just water! Consider replacing a portion of the added water with fruit juice to infuse additional layers of flavor. Apple juice works wonderfully for apple cinnamon rounds, while orange juice can elevate cranberry orange variations. Experiment with different juices that complement your chosen fruit and spice combinations.
The Precision of a Kitchen Scale
I cannot overstate the convenience and accuracy of using a kitchen scale, especially in baking. To ensure all your breakfast rounds are uniform in size – and thus cook evenly – I highly recommend weighing your total dough ball in grams. Then, divide that total weight by the number of rounds you intend to make (e.g., 10). This gives you the precise weight for each individual round. As you cut off pieces of dough, weigh them and adjust as needed to hit your target weight. This simple step guarantees professional-looking results and perfectly baked rounds every time.
Sourcing Ingredients Smartly
For those who love to bake regularly, making a trip to a local bulk ingredient store or the bulk section of your grocery store (like Bulk Barn in Canada) is a game-changer. There, you can purchase small quantities of specific grains, seeds, or flours needed for a single batch, or stock up on larger amounts for multiple baking sessions. Keeping these bulk ingredients together in one convenient location makes it easy to whip up another batch of breakfast rounds whenever the craving strikes.
How to Enjoy Your Delicious Breakfast Rounds
The beauty of these homemade rounds lies not only in their simple preparation but also in their incredible versatility when it comes to serving. As mentioned, the banana flavor is a natural partner for creamy spreads like peanut butter, almond butter, or hazelnut spread (Nutella). The combination is simply divine and provides a hearty, energizing start to your day.
Beyond nut butters, don’t hesitate to explore other classic toppings. A dollop of your favorite fruit jam, a drizzle of golden honey, or a generous spread of homemade cinnamon butter can transform these rounds into a sweet indulgence. For added freshness and nutrition, pile on sliced fruits like bananas, apples, or berries. The possibilities are truly endless!
While you can certainly enjoy these rounds at room temperature, my preferred method is to gently warm them in a toaster. Unlike traditional toast, these rounds don’t require heavy toasting; you’re simply aiming to warm them through to bring out their soft texture and comforting aroma. Just a minute or two in the toaster is usually sufficient – enough to make them invitingly warm without making them crispy.
Endless Possibilities: Creative Flavor Variations
The base recipe for these multigrain rounds is incredibly adaptable, inviting you to experiment with a myriad of exciting flavor combinations. Here are some ideas to spark your imagination:
- Cranberry Orange: Incorporate dried cranberries and the zest of an orange for a bright, tangy, and festive flavor. A splash of orange juice instead of water can further enhance this.
- Apple Cinnamon: Add finely shredded apple and a generous sprinkle of ground cinnamon for a classic, comforting taste reminiscent of apple pie.
- Blueberry Lemon: Fresh or dried blueberries paired with lemon zest create a burst of fruity freshness.
- Date and Walnut: Chopped dates and walnuts offer a rich, sweet, and chewy texture. Dates provide natural caramel-like sweetness.
- Cinnamon Raisin: A timeless combination! Plump raisins and plenty of cinnamon make these rounds wonderfully aromatic and satisfying.
- Cherry Almond: Dried cherries and slivered almonds create a sophisticated and subtly sweet treat.
- Banana Chocolate Chip: For a more indulgent twist, add mini chocolate chips to the banana dough. A true crowd-pleaser!
When using dried fruits like cranberries or cherries, remember to rehydrate them slightly first if they are particularly hard, or simply reduce the overall flour content as they won’t add moisture to the dough. You could also opt for dried blueberries for a convenient alternative.
And don’t forget, these rounds aren’t just for sweet toppings! You can also omit all the fruit and nuts to create a simple yet robust “multigrain” version. These plain rounds are fantastic when topped with savory ingredients such as sliced avocado, crispy bacon, a fried egg, or even a smear of cream cheese and everything bagel seasoning. This transforms them into a versatile option for a light lunch or a more substantial snack.
Storing and Freezing for Lasting Freshness
To enjoy your homemade breakfast rounds throughout the week or even for months to come, proper storage is key. Once your freshly baked rounds have cooled completely to room temperature, place them in an airtight bag or container. They will keep beautifully in the refrigerator for up to one week, ready for a quick toast and topping anytime.
For longer storage, these multigrain rounds freeze exceptionally well. Wrap individual rounds tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy one, simply remove it from the freezer and pop it directly into the toaster, adding a few extra minutes to the warming time until heated through. This makes them an ideal make-ahead breakfast option for busy mornings.
Get the Recipe: Banana Walnut Multigrain Breakfast Rounds
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15 minutes
15 minutes
45 minutes
1 hour 10 minutes
10 rounds
Ingredients
- 1/4 cup (40 g) 7-grain cereal, or similar *See Note 1 below
- 2 Tablespoons (10 g) large-flake, old-fashioned rolled oats
- 3/4 cup (175 ml) boiling water
- 2 teaspoons (7 g) instant or dry active yeast
- 2 Tablespoons (15 g) whole wheat flour, or wheat bran
- 2 Tablespoons (20 g) brown sugar, or honey
- 1 teaspoon (1 tsp) ground flax seed, optional, can omit
- 2 teaspoons (8 g) sunflower, vegetable or canola oil , or olive oil, if you prefer
- 1/2 teaspoon (1/2 tsp) salt
- 2/3 cup (160 g) mashed banana, from about 1 1/2 medium bananas, very ripe bananas for best flavour
- 2 Tablespoons (13 g) walnuts, finely chopped
- 2 1/4 cups (290 g) unbleached all purpose flour, spooned and levelled, plus more as needed and for dusting
For brushing tops before baking:
- 2 Tablespoons (57 ml) water
Instructions
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Combine the 7-grain cereal and rolled oats in a large mixing bowl or the bowl of a stand mixer fitted with a kneading hook. Pour the boiling water over the grains. Stir well to combine, then allow the mixture to stand and cool until it is just lukewarm, which should take approximately 10 minutes.
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*It is crucial to ensure the mixture is not too hot before adding the yeast. For instant yeast, the temperature should be no more than 120-125°F (49-52°C). If you are using active dry yeast, a slightly cooler temperature of 105-110°F (40-43°C) is ideal for proper activation.
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Next, add the yeast, whole wheat flour (or wheat bran), brown sugar (or honey), ground flax seed (if using), oil, and salt to the cooled grain mixture. Stir these ingredients thoroughly until they are well combined. Incorporate the mashed banana and chopped walnuts, stirring them in evenly. Finally, add the unbleached all-purpose flour and stir until a shaggy dough forms. *If you are mixing by hand and the dough becomes too stiff to stir in the bowl, transfer it to a very well-floured surface and begin incorporating the remaining flour through kneading instead.
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Continue adding the all-purpose flour, a couple of tablespoons at a time initially, then a tablespoon at a time, ensuring you mix well between each addition. The goal is to achieve a dough that begins to wrap around the kneading hook and slightly cleans the sides of the bowl, yet remains quite moist and slightly sticky to the touch. If mixing by hand, once the dough reaches this consistency, transfer it to a lightly greased bowl. If using a stand mixer, simply remove the kneading hook and leave the dough in the mixer bowl. Cover the bowl securely with plastic wrap and let the dough rest for 45 minutes to allow it to rise.
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While the dough is rising, preheat your oven to 375°F (190°C) using the regular bake setting (not fan-assisted). Prepare two small baking sheets or one large baking sheet by lining them with parchment paper. Position one oven rack in the upper third and another in the bottom third of the oven.
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Once the dough has rested, gently remove it to a well-floured surface and carefully deflate it. *For precise sizing, I highly recommend using a kitchen scale at this stage. Weigh the entire dough ball in grams, then divide that amount by 10 (as the recipe yields 10 rounds) to determine the target weight for each piece. Cut off portions of dough and weigh them individually, adjusting as necessary to achieve uniform pieces. If you don’t have a kitchen scale, start by cutting the dough ball equally in half, then gently roll each half into a log shape. Do your best to cut each log into 5 equal pieces, resulting in 10 rounds. This ensures consistent baking.
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*Because this dough is quite moist, generously dust your work surface and the top of the dough with flour as often as needed. This will prevent the dough from sticking to the surface or your rolling pin, making it much easier to handle.
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Working efficiently, take each piece of dough and gently form it into a smooth ball. Then, with one ball at a time, roll it out into a circle approximately 1/4-inch thick and about 5 1/2 inches in diameter. As you roll each round, place it onto one of your prepared baking sheets. Distribute the rounds evenly, placing 5 pieces on each baking sheet.
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*It’s important to complete this rolling process fairly quickly to prevent the dough from rising too much further before it goes into the oven. Over-proofing at this stage can lead to overly thick rounds. For this reason, you will also need to bake all 10 rounds in one batch, using both baking sheets simultaneously, rather than baking them one sheet at a time.
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Using floured fingertips, gently make dimples across the top of each dough round by pressing all your fingers down a couple of times. This helps to deflate the dough slightly and creates a characteristic appearance. Brush the tops of all the rounds with water (this step is key to keeping them soft and preventing a crispy crust), then immediately place both baking sheets into the preheated oven.
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Bake the rounds for 8 minutes. After this initial baking time, carefully remove the baking sheets from the oven and flip each round over. Return the rounds to the oven, switching their rack positions (move the top sheet to the bottom and vice versa) to ensure even baking. Continue baking for another 5-7 minutes, or until the undersides are golden in spots and the rounds are fully cooked through.
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Once baked, promptly remove the trays from the oven and immediately transfer the hot rounds to a wire cooling rack. Allow them to cool completely before storing or serving. This prevents them from becoming soggy.
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After cooling, store your delicious homemade breakfast rounds in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 3 months for longer enjoyment.
Notes
Be sure to read the comprehensive tips and variations provided in the sections above this Recipe Card, as they offer additional useful insights and ideas for customizing your breakfast rounds.
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