We’ve written about the versatility of oats before. Another way to use oatmeal is converting it to flour. Just pop the oats into a food processor and grind up those babies until they become powder-like. Oat flour can be used to add a boost of extra fiber and whole grains to baked goods.
Have you ever baked with oat flour?
Baked Pumpkin Oat Doughnuts
Ingredients
- ¾ cup oat flour
- ⅓ cup raw sugar (turbinado)
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- ⅓ cup non-fat milk
- 1 ½ tsp. extra virgin olive oil
- ½ tsp. vanilla
- ¼ tsp. cinnamon
- Dash of each:
- Ginger
- Allspice
- Ground cloves
- Nutmeg
- 1 Tbsp. pumpkin butter
- 1 ½ Tbsp. pumpkin puree
Instructions
- Preheat oven to 325°.
- Combine dry ingredients except spices in a medium bowl. In a separate bowl, whisk together wet ingredients and spices. Add dry ingredients with wet. Spoon mixture into doughnut pan about 2/3 full. Bake for 12 minutes or until toothpick inserted comes out clean. Top doughnuts with cinnamon and sugar or maple syrup.
- Tip: If you have extra batter, pour into mini muffin pan and make “doughnut holes.”
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