It’s the first day of the Summer holidays and we’ve had a busy morning. We baked these ‘breakfast doughnuts’ which were a big hit with the kids. They were really easy to make so even Megan could help. They make a great snack or breakfast treat and are perfect for making with kids as they’re so easy to do!
I made the doughnut shape with doughnut moulds which you can get quite cheap from Amazon but you could make them as muffins instead. The doughnut shape is good for if you’re serving these to babies as it’s really easy for them to hold.
These doughnuts are refined sugar free and really healthy so perfect for hungry little foodies who are constantly asking for a tasty snack.
I measured everything in cups because I just find it easier when making with the kids. Any small cup would probably work for this recipe if you don’t have proper measuring cups.
In this recipe I used semi skimmed milk but you could substitute for whichever milk your baby usually has.
(To make 6 doughnuts)
- 1 cup porridge oats
- 1 cup milk
- 1 egg
- 1/2 tsp baking powder
- A handful of blueberries
- Put the oats in a food processor and blitz until they form a flour consistency.
- Add the milk, egg and baking powder. Mix well.
- Pour the mixture into the doughnut moulds (Or muffin cases if making muffins.)
- Place blueberries evenly on the top. The kids loved doing this, we found 4 or 5 blueberries per doughnut was perfect. You could use chopped strawberries or raspberries instead if you prefer.
- Bake in a preheated oven at 180ºC for 20 minutes (Until cooked through)
- Allow to cool in the mould then remove and serve.