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
    ¾ cup (about 118.8 g)
  • All purpose flour icon
    All purpose flour
    1 cups (about 137.7 g)
  • Whole wheat flour icon
    Whole wheat flour
    ¼ cup (about 32.4 g)
  • Ground flaxseed icon
    Ground flaxseed
    3 tbsp (about 25.2 g)
  • Greek yogurt icon
    Greek yogurt
    ½ cup (about 120 g)
  • Maple syrup icon
    Maple syrup
    ¼ cup (about 112.46 g)
  • Pumpkin purée icon
    Pumpkin purée
    1 cups (about 270 g)
  • Baking soda icon
    Baking soda
    ½ tsp (about 2.33 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Blueberries icon
    ¼ cup (about 49.9 g)


  • 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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