Baked Oatmeal Blueberry Muffin Donuts


baked oatmeal blueberry muffin donuts |

today i’m popping in with a new favorite breakfast recipes.  and i’m tired so i’m not going to capitalize anything.

i made these donuts this past sunday and ate them for breakfast monday, tuesday and wednesday.  andrew didn’t even get a chance to try them.  i was feeling like i was getting into a bit of a food rut, so these donuts + a latte were just what i needed to jazz things up.

baked oatmeal blueberry muffin donuts |

other things i’m excited about include:

1) french toast (it’s thursday morning when i’m typing up this post and my french toast is soaking away now.  excited to eat it asap.)
2) i’ve got an early morning coffee date with a friend tomorrow morning at a coffee shop i’ve never been to
3) andrew said we can get another dog (oh wait.  that’s not true.  but i’m willing it to be true. i want a labrador!) 
4) i didn’t realize the newspaper in the above photo said ‘scoop le poop.’  that isn’t exciting, but i just realized it and am not changing it
5) the weekend is coming and i am planning on sleeping in like crazy on saturday

baked oatmeal blueberry muffin donuts |

these donuts.  

i really like how they turned out.  they remind me more of a blueberry muffin over a light & fluffy donut, which is why i named them ‘baked oatmeal blueberry muffin donuts.’  i love finding new ways to include oats in my life.  i love oats.  as i imagine you do too.  i hope ya love these.

baked oatmeal blueberry muffin donuts |

Baked Oatmeal Blueberry Muffin Donuts

Yield: 6 donuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes


3/4 cup quick oats
1/4 cup + 1 tbsp all-purpose flour
1/4 cup whole wheat flour
3 tablespoons ground flaxseed
1/2 cup greek yogurt
1/3 cup maple syrup 
1/4 cup + 2 tbsp pumpkin puree
1/4 cup milk
1/2 tsp baking soda
1/4 tsp salt
1/3 cup blueberries

peanut butter mixed with maple syrup


Preheat oven to 375ºF.  In a bowl, combine all ingredients except blueberries.  Once batter is mixed together, fold blueberries in.  Grease a donut pan and scoop some blueberry donut batter into each tin.  Wet your hands and use them to press the batter into the donut tins (the dough will be sticky, which is why you wet your hands).  Feel free to fill the donut molds fuller than the top of the mold.  It'll be fine.  Bake for 13 minutes.  Serve with a latte.

here’s the recipe video in case you like videos!!!


  1. I don’t have a donut pan, but I imagine (and hope) a muffin tin would work. I can’t wait to make these! I also am finally going to open our bag of gingersnaps, which we won in a giveaway basket months ago from our local GF bakery, and I’m going to use them for your graham cracker oatmeal recipe. I’m hoping they’ll work just as nicely. Love the video!

  2. these sound great Kylie! what a good idea. Also crossing my fingers that you get another pup! labs are the cutesttt. And dogs just bring so much happiness too :)

  3. OMG these look so good! And you should get a lab! I have one and they are the best!

  4. So I read this post at 8am while eating breakfast and by 8:45am I was pulling them out of the oven (my mom was all “you’re making these right now?” and I was like “heck yes”) and ooh man they are good! I did add pumpkin pie spice because I couldn’t resist — the pumpkin put me in a fall mood — and I will definitely be making them again! 

  5. You’re hilarious! I love it. And I want to make these asap.

  6. Sound absolutely delicious (especially with the added idea of a little pumpkin spice. Making them in the morning! I’ve never been a fan of doughnuts bcu they always seemed so unhealthy, but recently bought a doughnut pan & have been looking for a healthy recipe. I’ve found it!!! )

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