Blueberry Oatmeal Doughnuts
Recipe for Blueberry Oatmeal Doughnuts, a handheld twist on the classic hot oatmeal topped with fresh blueberries. A light cake light textured cinnamon and oat doughnut topped with blueberry frosting and berries.
Servings 9 doughnuts
Calories 469kcal
Ingredients
Doughnuts
- ⅓ cup (75.6 g) melted and cooled coconut oil
- ⅔ cup (150 g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups (192 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 Tbsp cinnamon
- ½ cup (125 ml) buttermilk
- ¾ cup (96 g) whole oats
Frosting
- ½ cup (115 g) butter room temperature
- 2 ½ cups (320 g) powdered sugar
- 1.5 Tbsp unsweetened vanilla almond milk
- 1 tsp vanilla extract
- ½-2/3 cup (50-65 g) chopped fresh blueberries
Instructions
Doughnut Batter
- Preheat oven to 350 F (190 C). Grease doughnut pan and set aside.
- In a bowl of stand mixer, combine coconut oil, brown sugar, vanilla extract, and eggs. Using paddle attachment mix until thoroughly combined.
- Using a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Slowly add flour mixture and buttermilk to the stand mixer while on medium speed.
- Once batter has reached desired consistency, remove bowl from mixer.
- With a spatula fold in whole oats.
- Spoon batter into doughnut molds, filling all the way to the edge.
- Bake for 15 minutes or until toothpick comes out clean.
- Allow doughnuts to cool for 10 minutes before inverting onto cooling rack.
- Let cool completely before applying frosting.
- Make your frosting!!
Frosting
- Clean stand mixer bowl and attachments.
- Place room temp butter in bowl of mixer and whip with whisk attachment until fluffy (2-3 min) May need to use a spatula to push butter through whisk a couple of times.
- Add almond milk, vanilla, and powdered sugar.
- Slowly add blueberries while mixing until desired blue colored is reached.
Nutrition
Calories: 469kcal