Baked Oatmeal Blueberry Muffin Donuts

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recipe by Imma Eat That

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

I made these donuts this past Sunday and ate them for breakfast Monday, Tuesday and Wednesday. 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.

Inspired by:

recipe updated Mar 26, 2020


  • Rolled oats icon
    Rolled oats
    about ¾ cup (119g)
  • All purpose flour icon
    All purpose flour
    17 tbsp (136g)
  • Whole wheat flour icon
    Whole wheat flour
    about ¼ cup (32g)
  • Ground flaxseed icon
    Ground flaxseed
    3 tbsp (25g)
  • Greek yogurt icon
    Greek yogurt
    about ½ cup (120g)
  • Maple syrup icon
    Maple syrup
    ¼ cup (79ml)
  • Pumpkin purée icon
    Pumpkin purée
    18 tbsp (266g)
  • Baking soda icon
    Baking soda
    about ½ tsp (2g)
  • Salt icon
    about ¼ tsp (1g)
  • Blueberries icon
    about ¼ cup (50g)


  • kCook icon Spatula
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Mini doughnut pan

Step preview

  1. Pre-heat oven - 190°C
  2. Add rolled oats, all purpose flour, whole wheat flour, ground flaxseed, greek yogurt, maple syrup, pumpkin purée, baking soda and salt to a clean large mixing bowl
  3. Mix until combined
  4. Add blueberries to the batter
  5. Fold until combined
  6. Grease a clean mini doughnut pan
  7. Transfer batter to mini doughnut pan
  8. Bake - approx 13 min, 190°C
  9. Let cool
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