Jamie Oliver's healthy breakfast doughnuts recipe is 'utterly delicious' and packed with vitamin C
From smoothie bowls to overnight oats, there are all kinds of breakfast options that can help you start your day in a healthier way.
But if you fancy something a little more indulgent, Jamie Oliver has just the thing for you with his breakfast doughnuts recipe. While you might think it's not possible for doughnuts to feature as part of a healthier breakfast, the celebrity chef has revealed a lighter take on the dish.
Sharing his favourite healthy breakfast ideas on his website, the celebrity chef said: "Yes, these doughnuts really are healthy! Not to mention utterly delicious. Wholewheat doughnuts are cooked and toasted, then blueberries are added and cooked until jammy – they not only add a vibrant pop of colour, but also give us a vitamin C boost. Finished with a swirl of yoghurt and a dusting of cinnamon, this is one special breakfast."
READ MORE: Jamie Oliver's healthy chocolate porridge recipe uses one ‘secret’ ingredient to reduce sugar
He added: "Beautiful blueberries add a vibrant pop of colour to these tasty homemade doughnuts, while also giving us a vitamin C boost, helping us absorb the iron found in both flours."
This recipe takes 35 minutes to complete and serves four and you can find the nutrition per serving on Jamie's site. Here's everything you'll need to make Jamie Oliver's breakfast doughnuts.
Jamie Oliver's breakfast doughnuts recipe
Ingredients
100g Medjool dates
100g wholemeal self-raising flour
100g self-raising flour, plus extra for dusting
30g ground almonds
1 large egg
320g blueberries
1 tablespoon runny honey
4 tablespoons Greek yoghurt
Ground cinnamon (optional)
Method
To start, tear the stones out of the dates and add into a food processor along with the flours, ground almonds, egg, a small pinch of sea salt and 70ml of water. Blitz until combined and forming a ball of dough.
Then, roughly knead the dough on a flour-dusted surface for two minutes before rolling it out to 1.5cm thick. Use an 8cm cutter (Jamie recommends using a pint glass if you don't have a cutter to hand) to cut out two rounds.
Then, use a 3cm cutter (or the end of a roll of clingfilm) to cut a hole in the centre of each one. Gather the remaining dough and repeat this process until you have a total of four doughnuts.
Simmer the doughnuts in a large pan of gently boiling water for five minutes. Turn them over carefully half-way through the cooking time.
Next, place one tablespoon of oil into a large frying pan on medium heat. Drain the doughnuts well, then place into the frying pan for 10 minutes, turning regularly until they are nicely golden and crisp.
Once they're looking good, add the blueberries to the pan and drizzle over the honey. Keep turning the doughnuts over for a couple of minutes until nicely covered. Finally, ripple the yoghurt through the pan and serve, adding a sprinkling of cinnamon to finish, if desired.
