Blueberry Oatmeal Doughnuts

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UPDATED with recipe card and better photos!

I’m taking another break from the blog today and letting Dean provide another post and recipe for you. He’s the one who makes special breakfasts around here, most of the time. I just sit back and let it happen!

Hello, Dean is back for a guest post and time for part 2 of my Mother’s Day Brunch doughnut extravaganza. If you missed part 1 with my chocolate chocolate chip doughnut recipe fear not. It can be found here.

This is the reason I wanted a doughnut pan in the first place. It was one of the first eggless doughnut recipes I found on Pinterest. Now it’s not my recipe, I modified it only slightly due to what ingredients I had on hand. The original can be found at the Bear and Lion website.

(What is it about photos needing to be shot at an angle like this?)

Free From:  Egg, Peanut, Tree Nut, Soy, Fish, Shellfish (still happy about those last two). It could be modified to be top 8 free.


  • 2 cups rolled oats (To be honest I didn’t know what rolled oats were and didn’t want to take the few minutes to Google it. I was on a time crunch after all. I used what I had: quick oats.)
  • 1 1/2 cups whole milk (All I had was 1% milk, not as flavorful, but healthier.)
  • 1 1/2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter
  • 1 tsp vanilla
  • 3/4 cup frozen blueberries (I really like blueberries so I added a full cup.)

Glaze: (optional)

  • 1 1/3 cup powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla extract


Preheat oven to 400 degrees. Spray doughnut pan with nonstick cooking spray or grease it however you like.
Mix oats and milk in a medium-sized bowl. I pulverized the oats with our magic bullet blender into a fine powder. I wasn’t sure how our kids would react to oatmeal in it. The powder blended in nicely.
In a large bowl, mix together the dry ingredients, making a well in the center. 
Melt the butter. Add in the liquid ingredients, the oatmeal mixture and the blueberries.

Mix until just combined. Now these blueberries seemed big to me and I didn’t want to have some sections/bites to not have a blueberry, so I used a spoon and smashed them up a bit. 

Be careful not to over mix!

Fill doughnut pan to the top. 

Bake for 16-18 minutes until golden brown.

Be careful not over bake!

Let them cool on a wire rack and enjoy!  Makes a dozen doughnuts.

The original recipe didn’t call for a glaze, this is more like a doughnut shaped muffin. I thought it could use a little extra something, it was for Mother’s Day after all! So I used the glaze recipe from the fried doughnut recipe here.

To make the glaze: In a small bowl, mix powdered sugar and vanilla. Add the milk and mix well. Dip each doughnut in the glaze and coat it well. Place back on the cooling rack to allow excess glaze to drip off.

Once again I didn’t get a final picture with the glaze on. Just a zoomed in image of one on a mother’s plate. Next time, remember? I promise.


These were well received, but not as much as the cream cheese frosted, chocolate chocolate chip doughnuts. Surprised? The boys didn’t like these that much, but I thought it was a good tasting doughnut that is a little bit more healthy. Until my next blog post, don’t forget how super you are!

Do you have a favorite doughnut recipe you found on Pinterest?

Linking up at Allergy Free Wednesdays



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