Suddenly, it is June, and it is National Doughnut Day!
Is it any surprise that National Doughnut Day makes me think of camp? My first summer working at Pine Cove’s Camp in the City, there was a boy on our team nicknamed “Dunks.” National Doughnut Day fell during our first week of camp in Marietta, GA. A camper decided to bring Dunkin’ Donuts for Dunks in honor of his personal holiday.
Today, I am sharing with you an easy recipe for baked doughnuts. If you have a doughnut pan, this batter is perfect for beautiful circular doughnuts.
If you don’t have a doughnut pan, I recommend baking the batter in a muffin tin. Once the doughnuts have cooled, scoop a shallow hole into the top of the muffin, and fill it with jelly.
Yield: 12 donuts
- 2 cups oat flour (rolled oats ground into flour)
- 1/2 cup sugar or other granulated sweetener
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- 1 cup milk of choice
- 1 egg
- 1 teaspoon vanilla
- 6 tablespoons smooth nutbutter (Suggestion: I used a maple flavored peanut butter, and it was incredible!)
- 1 cup frozen mixed berries, chopped
- 1 cup thawed mixed berries, pureed
- Preheat oven to 350 degrees Fahrenheit and coat a doughnut pan or muffin tin with nonstick spray.
- Mix together dry ingredients (oat flour, sugar, baking powder, cinnamon, and salt).
- Whisk wet ingredients in a separate bowl (milk, egg, and vanilla).
- Combine the two mixtures. Melt the nutbutter in the microwave for about thirty seconds. Stir into the batter.
- Fold in frozen chopped berries.
- Pour into pan. Bake for 20-30 minutes, until a toothpick can be inserted and come out clean. Let cool.
- Top or fill with pureed berries.
- Eat and enjoy!
Which spelling do you prefer: donut or doughnut?
P.S. I am linking up with Angie and Jhuls @ The Not So Creative Cook for Fiesta Friday.
You should be nice and rested today since we received an extra hour of sleep last night. I am just going to be honest: the night that we “fall back” might be my least favorite night of the year. When I set my clock back, I have to finally admit that winter is on its way. The signs of the horrid season are already upon us–I had to wear a winter coat on Friday, there are Black Friday advertisements all over the web, and snow flurries have been predicted. Were it not for Christmas, I would crawl into a warm bed right now with an electric blanket, steaming mug of tea, and a pile of novels. Hibernation will continue until March 20.
You are going to need some warm breakfasts now–smoothies and refrigerated oats won’t cut it. Depending on who you are, Sunday mornings may be relaxing or hectic. Mine tend towards the easy side. I get to sleep past eight, take my time getting ready, and leisurely stroll to church (or make a mad dash if it is cold). I know of others, however, that wake up with the sun in order to finish preparing Bible lessons, make breakfast, and rush the family into the van. If your mornings are easy, take time to make this warm treat that is reminiscent of your grandma’s sweet, summery muffins. If you know that you will be short on time, prepare this the night before and simply heat it in the microwave when you are ready to eat.
Blueberry Muffin Baked Oatmeal
- 1/2 ripe banana
- 1/3 cup milk
- 1/4 tsp. vanilla
- 1/2 cup oatmeal
- 1/2 tsp. cinnamon
- 1/4 tsp. baking soda
- pinch of salt
- 1/3 cup frozen blueberries
- Preheat oven to 350 degrees Fahrenheit and spray a single-serve ramekin with nonstick spray
- In a bowl, mash the banana. Stir in milk and vanilla.
- Add oatmeal, soda, salt, and cinnamon.
- Stir in blueberries.
- Transfer to ramekin.
- Bake for 25 minutes.
- Eat and enjoy (while wearing a scarf, tights, boots, and a coat)