Looking for a breakfast upgrade? These baked oatmeal breakfast donuts are a game-changer! Naturally gluten-free and easily made refined-sugar-free, they’re the perfect blend of healthy and indulgent.
Don’t feel like reading?
Jump to RecipeI’ve been on a mission to create the ultimate guilt-free breakfast donut, and friends, the wait is finally over!
Why You’ll Love These Donuts
These baked beauties are:
- Wholesome: Packed with heart-healthy oats, ripe bananas, and a touch of maple syrup.
- Versatile: Dress them up with your favorite toppings or keep them simple.
- Diet-Friendly: Gluten-free and can easily be refined sugar-free with mindful topping choices.
Sure, they’re not exactly a Doughnut Party treat, but they bring a whole lot of fun (and nutrition) to your mornings. And did I mention they’re ridiculously easy to make?
The toppings are where the magic happens! My personal favorite? A generous spread of vegan hazelnut chocolate spread, topped with a drizzle of salted caramel nut butter. Pure bliss.
Other ideas:
- Almond or peanut butter with a sprinkle of granola.
- Fresh berries and a dollop of coconut yogurt.
- A swirl of jam or apple butter for a fruity twist.
Pro Tips for Perfect Donuts
- Blending Tip: Make sure your bananas are ripe and your oats blend smoothly for the best texture.
- Batch Cooking: Double the recipe and freeze extras for busy mornings.
- Topping Hack: Add toppings like nut butter while donuts are warm for that frosted donut look.
Tried this recipe? Share your creations with me on Instagram @VeganInYYC and use #BreakfastDonuts
See you soon! 🙂
Oatmeal Breakfast Donuts
These easy gluten-and-refined-sugar-free breakfast donuts are a tasty breakfast treat.
Ingredients
- ⅔ cup plant milk (I use soy milk)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 ripe bananas, peeled
- ½ tsp baking soda
- 1½ cup rolled oats
- pinch salt
- optional toppings – nut butter, jam, vegan nutella, trail mix, etc.
Instructions
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Preheat oven to 350℉. Grease the wells of a 6 donut pan.
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Add ingredients, in order, to the large jar of a high speed blender, and blend until smooth.
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Divide liquid batter evenly between donut wells of the 6 donut pan. Bake in a preheated oven for 20-24 minutes or until an inserted toothpick comes out smooth, and the edges are browning and pulling away from the sides of the pan.
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Let rest for 10 minutes, then, carefully cut around the donut edges with a plastic knife before flipping the pan to remove the donuts. You might have to tap the back a few times to convince the more stubborn ones to come out.
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While the donuts are still a bit warm, top with nut butter or jam and a touch of coconut or crushed trail mix. If you're batch cooking these for later breakfasts, freeze plain without toppings, and add toppings once thawed/warmed for that days breakfast.
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