breakfast

Blueberry Cake Donuts

My daughter loves baking and dreams of owning a bakery one day (you can read more about that here). She ran across a donut recipe in a magazine one day and I helped her modify it to make it a little healthier. They turned out super yummy!

We have these Donut Pans  and love them!

Whole Wheat Blueberry Cake Donuts

Ingredients:

  • cooking spray, butter, or coconut oil for greasing the pans
  • 3 Cups white whole wheat flour
  • 1 Cup Sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoons cinnamon
  • 1 Tablespoon lemon zest
  • 1 Cup buttermilk
  • 3 large eggs
  • 2 teaspoons vanilla
  • 8 Tablespoons butter, melted and slightly cooled
  • 1 Cup blueberries
  • 1 gallon sized ziplock bag

Directions:

Preheat oven to 350, and grease the donut pans.

In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and lemon zest.

In a medium bowl, combine the buttermilk, eggs, butter, and vanilla. Whisk for 2 minutes.

Add the wet mixture to the flour mixture and combine with a spoon or spatula. Fold in the blueberries, being careful not to over mix.

Pour the batter into a gallon sized zip-lock bag, and cut a 3/4 inch hole in one of the bottom corners. Pipe the batter into the muffin pan, filling each hole approximately 3/4 full.

Bake 10 to 12 minutes, or until the donuts spring back when touched. Let cool 5 minutes, then remove from pan and dip in sugar, if desired.

Notes:

  • We prefer the taste of white whole wheat flour, but regular whole wheat flour, or even all-purpose flour would work too.
  • *If you don’t have buttermilk, make your own! Just place 1 Tablespoon of white vinegar, or 1 Tablespoon of lemon juice in a measuring cup. Add milk until it reaches 1 Cup. Stir, and let sit for about 5 minutes.

Adapted from a recipe in a magazine (I copied it down while sitting in a waiting room and don’t remember which magazine it was from). We changed the type of flour, reduced the amount of sugar, and used blueberries instead of chocolate chips.

This post contains affiliate links.

Instant Pot

Steel Cut Oats (Instant Pot)

My kids are oatmeal fanatics! They’ll eat if for breakfast, packed up in a thermos for lunch, and occasionally even for dinner! We prefer the texture of steel cut oats over regular oats, but cooking them on the stove can be tedious…bring the water to a boil, add the oats, return to a boil, then reduce to a simmer for 20 to 30 minutes, stirring occasionally. With the Instant Pot  you can just dump everything in , set the timer, and go do something more productive with your time! We like our oats with a sprinkle of  cinnamon & chia seeds, a splash of milk, and a drizzle of pure maple syrup, and served with fresh fruit, or frozen berries. Or my favorite is with sliced bananas and a spoonful of natural peanut butter 😋.

This recipe can easily be doubled, or even tripled in the 5 qt Instant Pot- keep the cooking time the same (if you triple it, be extra careful when releasing pressure, because it may spatter a bit!)! Make a big batch and keep it in the fridge to have on hand through out the week!

Oatmeal in the Instant Pot

Ingredients:

  • 1 Tablespoon butter
  • 1 Cup Steel Cut Oats
  • 3.5 Cups water

Directions:

Melt the butter in the Instant Pot insert, using the saute button. Add the oats and stir for 3 minutes. Add the water. Secure the lid and set to pressure cook on high for 10 minutes. After it’s done cooking, let pressure release naturally for 10 minutes, then manually release any remaining pressure.  Lit sit for 5 to 10 more minutes to thicken.

This post contains an affiliate link.