Love Morning Rounds™? Well you can make your own at home, too! My Banana Walnut Multigrain Breakfast Rounds are both easy and delicious, as well as endlessly customizable.
Are you familiar with Morning Rounds ™? My daughter is a big fan and after she was talking about them as her “go to” breakfast lately, I sought them out and tried them for myself. And they were great. But I’m a bread baker and with every bite I took, I was analyzing and plotting how I was going to recreate them at home.
I’m super excited to share this one with you. I tested it many (many!) times to get it just right :) I experimented with many different flavour combinations, which you can read more about in the notes below. This Banana Walnut one was my favourite.
This Banana Walnut version came about simply due to the fact that I had a bunch of over-ripe bananas at the time I was developing this recipe. That and the fact that banana is such a great flavour with peanut butter and/or nutella and or sliced bananas.
To thoroughly enjoy your homemade breakfast rounds, simply pop them in the toaster long enough to warm them, then load them up with your favourite toppings and enjoy!
Ingredients and Substitutions
Recipe Tips
Once you get the hang of making these, you can start experimenting with different flavours. A couple of things to note …
If you are using fresh fruit, such as mashed banana or shredded apple, you will need to add more flour to your dough, due to the extra moisture in the fruit. Likewise, if you are using dried fruit, you will need to add less flour. For those with the lesser amount of flour, since you will have less dough bulk, you may wish to reduce the number of rounds down to 8, to keep the same size.
You can also play around with adding some fruit juice to the mix. Replace part of the added water with apple or orange juice, to play up those flavours.
I’ve mentioned before how much easier it is when you have a kitchen scale. To be sure all my rounds are the same size, I weigh the dough ball and then divide by 10, to get the weight for each round. Then I cut off pieces and weigh them individually. Making sure all the rounds are roughly the same size/weight, means that they will cook evenly, too!
The best way to pick up the ingredients for these Breakfast Rounds is to make a trip to your local bulk ingredient store or section (Bulk Barn is one in Canada). There you can pick up small amounts of the required ingredients, or pick up enough for several batches and keep it all together in one place so it’s handy when you want to make another batch.
How to Enjoy Breakfast Rounds
As mentioned above, I loved the banana flavour, as it pairs so well with peanut or other nut butters and/or nutella. Other toppings, such as jam, honey or cinnamon butter are also good. You can also add fruit, such as sliced bananas or apples.
You can eat these at room temperature or my preferred method, is to pop them in the toaster to warm them. They don’t need long in the toaster, as you’re not really toasting as much as warming, so just leave them in as long as needed to warm.
Variations
Cranberry Orange, Apple Cinnamon, Blueberry Lemon, Date and Walnut, Cinnamon Raisin, Cherry Almond or Banana Chocolate Chip. For the cranberry and cherry, dried fruit is recommended. You could also go with dried blueberries, if you like.
All that said, you can also leave out the flavours altogether and just make a “multigrain” version, that you can top with savoury items such as avocado and bacon or sliced eggs, for a great lunch.
Storing and Freezing
Store cooled breakfast rounds in an airtight bag in the refrigerator up to a week, or freeze, well-wrapped, up to 3 months.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Banana Walnut Multigrain Breakfast 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 teaspoon (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 teaspoon (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
- Add the 7-grain cereal and rolled oats to a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over. Stir, then let stand until water cools to just lukewarm, about 10 minutes.
- *Be sure mixture is not too hot when you add the yeast. For instant yeast, you want it no more than 120-125F. For active dry yeast, it should be more like 105-110F.
- Add the yeast, whole wheat flour (or wheat bran) brown sugar (or honey), ground flax seed (if using), oil and salt. Stir to combine. Add mashed banana and walnuts and stir in. Add the flour and stir to combine. *If mixing by hand, remove dough from bowl to a very well floured surface if it gets too hard to stir and begin adding flour through kneading instead.
- Continue adding flour a couple of tablespoons at a time, then a tablespoon at a time, mixing between additions, until you have dough that wraps the kneading hook and cleans the bowl a bit, but that is still quite moist and just a bit sticky. If making by hand, remove dough to a greased bowl. If making in a stand mixer, just remove the kneading hook and leave the dough in the mixer. Cover the bowl or stand mixer bowl with plastic wrap and let stand 45 minutes.
- Preheat oven to 375F (regular bake/not fan assisted) and have two small or one large baking sheets out and ready. Position racks in upper third and bottom third of the oven.
- Remove dough to a well floured surface and gently deflate. *At this point, I use my kitchen scale to measure the weight of the entire dough ball in grams. I then divide that amount by 10 (since we will be needing 10 pieces) and I start cutting off and weighing pieces of dough, adjusting so that they are the calculated weight. If you don't have a kitchen scale, start by cutting the dough ball equally in half, then form each half into a bit of a log. Do your best to cut the log into 5 equal pieces. Repeat with the other half of the dough.
- *As the dough is very moist, dust surface and top of dough with flour as often as needed to prevent the dough sticking to the surface or the rolling pin.
- Working fairly quickly, form each piece of dough into a ball. Working with one ball of dough, roll into a 1/4-inch thick and about 5 1/2 inch diameter circle. Place on prepared baking sheet as you go, until you have rolled all 10 (placing 5 pieces on each baking sheet).
- *You want to complete this process fairly quickly, to prevent the dough from rising too much further before they go in the oven. Otherwise, your rounds will end up too thick. For this reason, you will also need to bake them off in one batch (rather than one sheet at a time).
- With floured fingertips, make dimples in the top of each dough round by pressing all your fingers down on the dough a couple of times (to deflate the dough a bit). Brush the tops of rounds with water (to keep them soft, rather than getting crispy), then immediately place both baking sheets in the oven.
- Bake for 8 minutes, then remove and flip the rounds over. Return the rounds to the oven placing on the opposite racks and baking a further 5-7 minutes, or until golden in spots underneath.
- Remove trays from oven and immediately remove rounds to a cooling rack to cool completely.
- Once cooled, store in an airtight container in the fridge for up to 1 week or freeze.
Notes
More Breakfast Round Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
These are even better that the Costco morning rounds. Bonus… they are easy to make and are great for sharing.
So glad to hear, Terri! Thanks :)
I cannot have any oil in my food. Could applesauce be substituted for the oil in the recipe?
Also, can spelt flour be used instead of white?
Thank you for your help!
Hi LouAnn and yes, I’m sure you could, on both counts. Obviously, it is going to change the hydration of the dough and with a different flour, you’ll need to adjust the amount of added flour accordingly. You definitely can’t assume the amount in the recipe as written will be correct with those substitutions.
These are spot on! Just curious how you substitute for the moisture if removing bananas for another flavour like cinnamon raisin?
Thanks for sharing this recipe, I will be using it regularly that’s for sure.
Glad you enjoyed them, Rob! I generally keep the moisture the same, but reduce the added flour. It makes for a slightly smaller yield, but I found it the easiest route.
Grrrreattt!!
Glad to hear, Sue :) Thanks!
Hi Jennifer,
Where do you get your smaller sized baking sheets?
Hi Alison, I bought mine from Amazon. They are Wilton brand, medium-size. Best buy is the 2-pack. They will fit side-by-side on one rack in a standard 30″ oven. Here is a link for reference – https://www.amazon.ca/Wilton-Recipe-Right-Medium-Cookie/dp/B00K735ED8/ref=asc_df_B000FCIMDU/?tag=googleshopc0c-20&linkCode=df0&hvadid=292936221072&hvpos=1o2&hvnetw=g&hvrand=312371909877917827&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-307956035729&th=1
Just found your recipe for Banana Walnut Morning Rounds and I must say I am excited to make the Cranberry Orange ones. Would you have any idea how to make Pumpernickel Rounds as I love the Bagels but ours love to try making them as Morning Rounds….Thank you for the great recipe.
Hi Connie and thanks :) As for Pumpernickel, you’d have to do a bit of experimentation by subbing in some of the classic pumpernickel ingredients (rye flour, molasses and cocoa powder). You can easily swap in some rye flour in place of some or all of the whole wheat flour. The other additions wouldn’t make much of a difference. You’d just need to figure out the right quantities.
I would love to make a more savory one using something like cheese, peppers and maybe onions. How would I go about doing this if at all possible. Thanks.
Hi Fayrene, I would simply omit the banana and mix in some shredded cheese and cooked onions/pepper. Mix in as much as the dough will seem to take. You may need to adjust the amount of flour.
Hi Jennifer,
I love this recipe! I know you mentioned that you have other flavors, but I am not sure how to omit the mashed banana and add enough liquid. Could you tell me how you adapted this?? Thank you so so much!!! I am so excited about this recipe!!
Madeline <3
Hi Madeline and so glad you are enjoying these! And yes, I was playing around with different flavours – apple cinnamon was one, and cranberry orange. And a plain multigrain. For the apple one, I used apple sauce. It was good, but I found the apple flavour pretty subtle. I think dried apples would be the way to go there. For the cranberry orange, adding a bit of thawed orange juice concentrate worked nicely.
So basically, you don’t necessarily need to replace the moisture of the banana – you just need to use less flour. If you start with all the dry ingredients, then add water and oil, then add-ins (dried apples, cranberry, raisins, cinnamon, orange juice/zest), then just add enough flour to make a smooth dough (which will definitely be less than the amount you added for the banana ones). You will end up with a smaller dough ball without the banana, so you will end up with a few less rounds if you want to keep the size consistent with the banana ones (maybe 8?).
You’ll probably need to experiment with the add-ins to get the right flavour balance. You may also want to consider tweaking the added oil for ones without banana, maybe adding just a bit more to keep the finished round soft-ish. I kept notes handy in the kitchen and tweaked with subsequent bakes. Hope that helps :)
Hi Jennifer,
This helped so much! I am excited to try all of this and experiment. It has been such a great breakfast to grab as I run to class. Thank you for the advice, and I’m excited to try more of your recipes.
Best,
Madeline
Breakfast was delicious this morning! Such a great breakfast for my two before school! Thank you!
Thanks Kristie and so glad you all enjoyed these :)
Question: 7 grain cereal, is this a cooked 7 grain cereal or some brand of dry flakes of 7-grain?
It looks great and can’t wait to try but the grocery store is not providing me a solution to 7-grain.
Hi Sisusue, It is a dry mixture, but it is intended to be cooked up as cereal. Bob’s Red Mill makes one, so if your grocery has a selection of Bob’s products, you’ll find a 7-grain cereal. Check the cereal aisle as well. Bulk food stores usually have a 7 or 12 grain cereal mix, too. Hope that helps :)
Looks like your ‘plotting’ lead to some very delicious results:) I bet my little boy will love these, he loves banana bread so the flavors will be perfect.. I need to give them a try!
Thanks Milena and yes, I was pleased with how these came out :) And yes, I do think your son would love. They are great warm with peanut butter!
Your photos speak nothing but comfort! I haven’t seen these but love the idea of having them homemade (of course)! And I’m all about the banana walnut combo!
Thanks Annie! The banana walnut combo is hard to beat :)
I buy breakfast rounds like these all the time, and never thought to make them myself Jennifer. They look fabulous! Gotta get this recipe on my must bake list!
Thanks Mary Ann! I have been enjoying them, too :) I nice change from toast .
I cannot believe how beautiful and perfect these are! You really nailed it Jennifer – and now all I want is a warm, slightly toasty, breakfast round! Good for you – and I know your daughter must be thrilled. Now she can have fresh homemade breakfast rounds each time she visits.
Thanks Tricia! And yes, not only will she have them here, she can make her own at her place (I hope :)
I can’t wait to make these Jennifer. I’ve never heard of them but they look and sound amazing. A stop at Whole Foods for grains is on my list! Bravo to you for figuring these out!!
Thanks so much, Chris :) I have to say, I’ve become a little addicted to these rounds, too!