Breakfast Donuts
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Cakey and moist, these breakfast donuts are a perfect start to your weekend! Made with oats, they take less than 30 minutes to make.
These breakfast donuts came out of my desire for something my partner and I could actually eat in the morning without a sugar crash (sorry, Krispy Kreme). I wanted a recipe that felt cozy and indulgent with coffee, but using regular breakfast ingredients- oats, nut butter, and yogurt.
I loosely adapted my healthy donuts, and after several rounds of testing, this healthy baked version delivered tender, fluffy donuts that hold their shape and stay moist for days. Oat flour creates a hearty base, almond butter keeps them rich without needing traditional butter or oil, and coconut sugar adds just enough sweetness to make them feel a little special.
They’re simple, satisfying, and the kind of breakfast that feels like a treat but packs in tons of nutrition on the side.
Table of Contents
Why make my breakfast donut recipe
- Quick and easy. Unlike traditional donuts, I have made them without yeast, so you don’t have to worry about proofing them.
- Healthy. Instead of white flour and refined sugar, I use healthier ingredients that pack in wholegrains, healthy fats, and protein.
- No donut pan option. I love my donut pan, but if you don’t have one, I’ve tested these as muffins, and they work just as well!
Key Ingredients
Here’s what goes into these donuts, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Oat flour. Blended oats that have a flour-like texture. You can buy any pre-packaged oat flour or make your own.
- Coconut sugar. My preferred sweetener is because it is less refined than white or brown sugar. It also keeps the donuts soft.
- Baking powder. This will make your donuts nice and fluffy and have some rise.
- Sea salt. You’ll need just a pinch to balance the sweetness.
- Almond milk. This is the usual milk in my fridge, but you can use any milk you like.
- Egg OR flax egg. Use one egg, or make a flax egg by combining a tablespoon of ground flaxseed with three tablespoons of water until a gel forms (usually 5 minutes).
- Almond butter. For binding and moisture. I like almond butter because it goes well with the other flavors and isn’t as overpowering as peanut butter. You can use any nut or seed butter you enjoy.
- Glaze. I’m keeping things simple with my Greek yogurt glaze, which is just yogurt mixed with confectioners’ sugar.
How to make breakfast donuts
Step 1- Mix the dry ingredients. In a large mixing bowl, add the dry ingredients and mix well.
Step 2- Make the donut batter. Whisk the milk, vanilla extract, and egg in a small bowl. Pour into the dry mixture. Add the almond butter and mix until just combined.
Step 3- Bake the donuts. Transfer the batter to the greased 12-count doughnut pan or muffin tin and bake for 18-20 minutes. Remove from the oven once you see a golden brown color on top and a toothpick comes out clean.
Step 4- Cool them down. Let the donuts sit in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 5- Make the frosting. Whisk together the yogurt and confectioner’s sugar, and frost the donuts once cooled.
Arman’s recipe tips
- Avoid overmixing the batter. Like cake or pancake batter, you want to combine the batter until fully incorporated. Overmixing will yield gummy and/or rubbery donuts.
- Avoid overbaking the donuts. For soft, cakey donuts, bake until the toothpick comes out clean. Any longer, and you’ll end up with dry and dense donuts. Remember, they will continue to cook as they cool down (called carryover cooking).
- Frost cooled donuts. Sugar glaze seeps off the hot donuts. So, please wait for the donuts to cool down before frosting them.
- Add mix-ins. To change things up, I sometimes fold through some dried fruits, fresh berries, or, to treat the family, some chocolate chips.
Storage instructions
To store. Store leftovers in an airtight container at room temperature for up to 4 days. You can also keep them in the fridge for up to 1 week.
To freeze. For more extended storage, toss the breakfast donuts into freezer-safe bags and freeze them for up to 4 months. I recommend thawing in the fridge overnight, then letting them sit at room temperature before enjoying.
Frequently asked questions
Yes! If you don’t want to use rolled oats, you can use all-purpose, whole wheat, or cake flour. You will need to add an extra 2-3 tablespoons of flour to compensate for the extra liquid.
Yes, you can. If you don’t own a donut pan, bake them as muffins. Transfer the batter to a 12-count muffin tin. The cooking time will not differ.
✅ Nutrition reviewed
“These breakfast donuts are made with whole-grain oat flour and almond butter for lasting energy and fullness. Naturally sweetened and baked instead of fried, they’re topped with a Greek yogurt glaze that adds protein, making them a balanced option for breakfast.” – Felicia Newell, MScAHN, RD, CPT.
Breakfast Donuts
Video
Ingredients
- 2 cups oat flour oats ground into a flour
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk I used unsweetened coconut milk
- 1 large egg or 1 flax egg
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter can sub for any nut or seed butter
Glaze
- 1/2 cup Greek yogurt
- 3 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count donut pan and set aside.
- In a large mixing bowl, add the oat flour, coconut sugar, baking powder, cinnamon, and salt, and mix well.
- In a small bowl, whisk the milk, vanilla extract, and egg/flax egg. Pour into the dry mixture. Add the almond butter and mix until a batter is formed.
- Transfer the batter to the greased donut pan. Bake for 18 to 20 minutes, or until golden brown on top and a toothpick comes out mostly clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.
- To make the frosting, whisk the yogurt and confectioners' sugar until combined. Dip each donut in it and let it sit on a wire rack to firm up.
Notes
- Tips: See my recipe tips above for making the best breakfast donuts.
- Leftovers: Keep at room temperature, covered, for up to 4 days or in the fridge for one week. You can freeze them for up to 4 months.
Nutrition
More healthy breakfast recipes
If you enjoy my breakfast donuts, I reckon you’ll want one of these other sweet breakfast ideas (that are still wholesome!).
- Brownie baked oatmeal– Yes, this recipe was developed so you could have chocolate first thing in the morning… minus the sugar crash!
- Overnight oats with protein powder– My go-to breakfast that keeps you energised and full all morning. It’s also easy to customize!
- Protein pancakes– With 46 grams of protein per serving, these thick and fluffy pancakes are always a fantastic morning option.
- Oatmeal breakfast cookies– Cookies for breakfast? With just three wholesome ingredients, you have no excuses to ever skip it.
Originally published May 2016
This could be my favourite breakfast haha seems such tasty
Hi, I don’t eat nut or seed butters. Can this recipe be made with butter or oil in place of the nut or seed butter ?
Hi Nicole- In testing, butter and oil made the donuts too flat and greasy. The nut butter adds stability while also keeping the richness intact. Cashew butter and tahini are both two nut/seed butters which are super mild
Can one use regular butter or oil instead of almond butter? Thanks SO much for all you are & do Arman!
Why am I the only one that didn’t like these at all? The batter was extremely thick and hard to get into the donut pan and they were extremely dense and o followed the recipe to the T.
Hi Heather- sorry to hear that. Did you change any of the ingredients or use a less-fine oat flour? These donuts shouldn’t be dense- In fact, the oat flour and nut butter combination should keep it more on the fluffy side. Feel free to shoot me an email if that’s easier and I can troubleshoot for you!
Hi Kaz- I’m so sorry to have missed this comment! I did test this and unfortunately the batter was not ideal and they baked out flat and dry. I do recommend a nut or seed butter. I’ve tested all the options and if you want something even milder than almond butter, tahini or cashew butter are great!
The texture of these were pretty good, even though they were different than a doughnut. I only wish there was a way to cook them without nut butter! You can really taste it, and although it’s not a bad flavor, I wish there was a way to make them without. I love the idea of just using oat flour. It’s a great recipe! Thank you so much for it. I will just have to experiment without nut butter.
Hi Juleene- I’ve tested this with cashew butter (super mild flavored) and for a nut-free option, tahini. These are both milder than almond butter, which is generally quite mild to begin with 🙂
Could I use this paleo version of the recipe but do the sugar free glaze on them from your Krispy Kreme recipe?? Is there any difference texture wise to the paleo version on that one (Krispy Kreme) to this?
The one for the cake is thicker, but feel free to experiment and see
These sound sooooooooo good. However, I do have a question. In the recipe you mentioned a cream cheese cinnamon frosting, but I did not see a recipe for it, unless I just didn’t see it. Where would I find that recipe?
Hi! If I used maple syrup instead of granulated sweetener and lessened the volume of milk, would that work?
I don’t see why not 🙂
Hi there. I have tried multiple of you recipes and my family is in love. Thanks for you dedication and willingness to try and try until you’ve perfected the recipe.
Wondering if i use same amount of oat flour if it was purchased already ground rather than doing it myself? Thanks
Hi Christine! I think that should be fine- If it is a little too thick, add some milk of choice 🙂
Easy to make and delicious for a fun breakfast.
Wow. I made these last night. I have to say these were so amazing they melt in your mouth!!! This was my first time making donuts. My family was impressed. You have inspired me to be open to more creative ideas in the baking world!!! Thank you!!!
😀 LOVE IT! Cheers, Cary!
Hi Arman- I adore these breakfast donuts. I sometimes bake them as muffins, too.
This recipe looks amazing! I noticed the commenter above was able to make them nut free. I would love to try this recipe for my son, but he can’t have nuts or peanuts and I am wondering what I could replace the nut butter with. Thanks!
Hi there, Shelly! This works fantastic with sunflower seed or soy nut butter!
Hello!!! Came across this recipe and was wondering if I can replace the eggs in the paleo version for flax eggs instead? I prefer my doughnuts more dense! 🙂
I haven’t tried, but feel free to experiment and see 🙂
I just made the oat flour version for my wheat, egg, nut, soy, plus-allergic daughter and they are A-MA-ZING! I can’t wait for her to get home from school to try them! Our house borders an apple orchard and the aroma of fresh baking doughnuts in the morning can be torture…I’m so happy to have a safe option to offer her!
Have you tried baking these with other spices, or maybe omitting the cinnamon/spice altogether? Curious if they would taste like a basic cake doughnut. The cinnamon version is fantastic, just wondering about possible variations. Thanks!!
In the recipe, is T a teaspoon or Table spoon? Thanks dan
Hi Dan! It’s tablespoon 🙂
Thank you so much for this recipe. I am so excited to try it! However, I just had one quick question. If I cannot have coconut flour( I have gastroparesis) would I just substitute that amount and do all almond flour or can it be made with all purpose flour if need be?
Thank you so much & have aBeautiful day!
?Michelle E.
Hi Michelle! you’d be best to stick with the first oat flour option- I haven’t tried the second one omitting coconut flour, sorry!
Thanks so much for the new recipe. I’m just double checking that you used 1/2 cup (170 grams of stevia & monk fruit). It seems like a lot of sweetener.
Hi Brad, that is correct- The sweetener I use is cup for cup replacement for sugar 🙂
Ok, 1/2 cup it is, we’ll be trying this recipe this week. Thanks again.
Has anyone tried xylitol with this recipe?
Hi Mary! Some readers have- They mentioned that they just had to adjust the amount, as some brands weren’t cup for cup substitutions 🙂 Enjoy!
I made these over the weekend and my kids devoured them! I had my usual issue, though, when baking with oat flour – the doughnuts were very crumbly and fell apart. Any tips? I will admit I didn’t grease my doughnut pan (I quickly learned the non-stick pan wasn’t non-stick enough), but I have this issue with other baked goods made from oat flour. Thanks for your input! I’m going to try these as muffins next.
Hi Kristen! Sometimes, it helps to add a little more milk 🙂 They work beautifully as muffins 🙂
Would it be possible to substitute honey in the original recipe instead of granulated sweetener? I try to avoid processed sweeteners if at all possible and I don’t have coconut flour
Hi Haeley! I’ve never tried it with that, but another reader used maple syrup and just adjusted the flours if needed 🙂
what about using coconut flour instead of oat flour????
There is a coconut flour/paleo version listed in the ingredients 🙂
Cannot wait to try these! Perfect for work mornings on the run! Your recipes are so easy to follow, which is great considering I really don’t like to cook.
Hi there, I’m wondering your opinion on if subbing tahini for drippy almond butter might work? Thanks! 🙂
Hi Kaden! I haven’t had much success with tahini as a good substitute (unless it’s a no bake recipe)- It tends to be a little bit too oily and bitter.
I highly recommend that people grind their own oats (even a blender works for this) and if you have a halfway decent food processor you can make cashew butter, almond butter, and coconut butter for way cheaper than in the stores while also controlling added ingredients. I make organic almond butter for cheaper than you can get a smaller quantity of non organic. Oh, and I recommend keeping your flax seeds in the fridge and any ground flax in the fridge as the oil in them can go rancid which makes it smell like rotting fix.
Thank you for this recipe! I am allergic to wheat and soy as well as being vegan. I’ve avoided most doughnut recipes as they tend to use a gluten free flour blend and those are usually very much lacking in the nutrition department. These are also incredibly easy and contain things I always have on hand. This is the only baked good recipe I have made that uses only oat flour and isn’t at all gummy. First time using saigon cinnamon, and I definitely approve. I snuck a couple of the mini donuts with fresh made coconut butter on top, the rest are going to use the protein frosting.
Thanks for the feedback, Sarah! 🙂
I made the paleo option and these were the best paleo treats I’ve made so far. I don’t usually comment on the recipes I try but I simply had to say something after making these! Just so good. I didn’t have the ingredients for the icing so I left that out and I didn’t have almond butter so I used cashew butter. Seriously unreal. I can’t wait to try more of your recipes!
Megan! Apologies for the delayed reply, I just saw this! Thank you so much for trying it out, I’m so glad you enjoyed it 🙂
I was wondering if these would bake in a donut maker? My daughter bought me a 70’s Exeter, just like the one I bought my mom when I was a kid!
Hi there! I’ve never tried it in a donut maker before- I’m curious to hear how it turns out!
what is coconut butter and where do you get it?
Hi Suzy, coconut butter is blended coconut meat, which results in a buttery spread. You can get it at most health food and some grocery stores. It is also available online or amazon. 🙂
I tried the original option (used coconut flour – could not find the other). However, the “batter” for me turned out as a bowl of crumbles. Went ahead and baked just in case. Still after the allotted time, they still looked like balls of crumbles. Also tasted very dry. Loved the sound of the concept, but for those like me that are not great cooks, this recipe did not like me.
Hi Jen! Unfortunately, the original version can’t have the oat flour subbed with coconut flour- It just won’t work. If you want to use coconut flour, you need to follow the ‘Paleo’ option directions.
Coconut flour in general requires more liquid and needs larger number of eggs than is standard to keep it from ending up really dense. You can see that from Arman’s paleo recipe. It has more eggs than is standard for donuts. Four eggs equates to approximately a cup and that’s on top of having less flour, half a cup of honey, and half a cup of milk as liquid ingredients, versus a cup in the vegan recipe.
Sorry for my French but what does T mean in your recipes? tablespoon? tx These looks great.
Hi Carole- Apologies for not being clear enough, the T stands for tablespoon 🙂
I tried the paleo recipe. It’s very dense and dry. Was thinking maybe to add coconut oil to the recipe? Thoughts?
Hi Dee! I’m sorry to hear that- I’d add some dairy free milk and maybe a tablespoon of coconut oil- It generally should be quite soft and fluffy 🙂
THANK YOU so much for all the different options! It was an incredible relief to scroll down and see that there were even options to choose from? I am not used to seeing that on very many food blogs so THANK YOU! So excited to make these!
No worries at all, Alix- Hope you enjoy! 🙂
This looks great and I want to make it this week but I am confused about the frosting.
The ingredients for the cinnamon frosting are listed as coconut butter, sweetener, and milk- no mention of cream cheese or cinnamon (“For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon. Spread over each doughnut.”). Can you help out with ingredient list and amounts? Thanks!
Hi Kirsten- Apologies for that! The cream cheese one, depending on whether you want a thick frosting or thin one, start with half a tub (100 grams) and mix with 1-2 T sweetener until desired sweetness, then frost.
Awesome! Just got doughnut pans for a “savory breakfast bagel “- eggs, cheese and sausage. Now I have a sweet recipe! What do you mean by Drippy almond butter? How can I tell at the store!
😀 LOVE using doughnut pans for that exact recipe!!!!!! We must have the same brain 🙂
Now for drippy almond butter, it’s sold at Trader Joe’s, or Barney Butter smooth is drippy too 🙂
For the drippy almond butter, I can sub any nut butter. Is that like peanut butter? I’m confused 🙂
Plus thank you for creating a GLUTEN free doughnut where the ingredients are weird!!
Aren’t weird. Not are.
Hahahaha thanks, Jamie! 🙂
For the drippy almond butter, I can sub any nut butter. Is that like peanut butter? Will it affect the taste? It won’t taste like peanut butter?
Hi Jamie! I usually avoid peanut butter for baked goods, as the peanut butter flavor is very evident.
This looks amazing!!!! Thank you sooo much! Just to be sure, the T in your recipe is a tablespoon, not a teaspoon?
Hi Ashley! thanks so much for your kind words- That is correct, so 15 mls 🙂
My daughte is allergic to wheat, oats and egg. How can adjust the flour in the original option? Can i use any GF flour? If i use the flour ratio in the paleo version, do i need to adjust the baking powder? Thank you for providing a healthy, allergy-free doughnut option.
Hi Angel! You could try the paleo option and use flax eggs, but I can’t vouch for the results, sorry!
Ok I’m gonna be super honest here . I was just diagnosed with diabitiis 2 . I’m 46 year old over weight busy wife,mother,grandmother, this fills like my whole world is changing . I’m tired I’m depressed I don’t like shots and blood . And I love good food . So if just only one or two of these pancakes turn out good I’m gonna be soooooooo happy !!!!! Depression is hard when you have to accept change . And if you can find little things to give you hope . I think that is a good thing w
Hope you enjot the pancakes, Michele! I’m sorry for your diagnosis!
Hi – these look delicious! I’m always looking for healthy “treats” for my 10-yr-old son. Question – are these full size doughnuts or mini?
Hi Shannon! 🙂 These are the standard sized ones (I think…I’ve seen mini ones and large ones) – I used a 12 count doughnut pan 🙂
Do you have a printable version of your recipes? 🙂
Hi Michelle! 🙂 The recipe plugin should allow you to do so (It’s in the top right corner of it :))
My cookbook will be out next year too, ha! 🙂
So uou think this would still work using the applesauce sub for egg instead of flax? Flax gives my daughter a terrible stomach ache
Hi Kari! I haven’t tried it myself, sorry- Please let me know if it works out 🙂
Haha I remember that too from the UK. People raiding the Krispy Kreme Doughnut shelves at Tesco in the morning. I found that pretty odd, too.
When we cleaned out the kitchen in January I found so many things I didn’t know I had like two macaron baking mats (why 2?) and a few sprouting jars (???)!
Also definitely DOUGHnut!
Wait, macaron BAKING mats?! That is so funny because it’s so specific!
Arman! I have been looking for a good vegan donut recipe and kablam you have posted one right here. These look seriously good. Healthy donuts for breakfast – seriously amazing. My future nutrition clients will be sent right your way for healthy baked goods – FACT.
Thanks so much, Lauren! I think you’d like this, it’s delicious!
Not sure whether to thank you or send you a bill for the doughnut pan I now HAVE to buy…
😀 I LOVE IT.
Oh yes, I will take a dozen!! I just bought a silicon doughnut pan and have been looking for recipes.
😀 I can’t believe it took me so long to share a doughnut recipe! I have some fun ones to come…I hope!
Donuts are actually a good part of the Standard American Diet, TERRIBLE for your health and optimal performance unfortunately. It’s one cause as to why so many people are sick and under-nourished! However, this take is so much better–you can have it and know that you’re putting something healthy into your body! And yes–dessert for breakfast is a WIN!
Dreaming of your kabocha cake right now!
I could not resist coming by when I read the words Cinnabon. These look delicious!
Thanks Megan!
Europeans also love having desserts for breakfast. I’m totally on board!
That, I can approve of!
We Americans do like our dessert-for-breakfast… but hey, so do you – you just do it healthier 😉 And also more efficiently, since this is a mashup of two desserts-for-breakfast. Mind blown.
😉 Amen to that!
I always said donut, but I won’t fight anyone on spelling as long as the product is still the same. When I clean I find a lot of random stuff my cats have hidden or socks that I used to wear but lost one of them so I threw out the other. I bet if I cleaned more often this wouldn’t happen hahaha
You and me, both! I need to hire a cleaner!
Thank you for posting this! I was JUST looking for a good recipe for baked donuts as it was requested for Mother’s Day! I love your site and was sad to not find a recipe yesterday. But you read my mind! Hooray! Making these tomorrow! 😀
🙂 Yay! Hope you guys enjoyed them, Karla!
Cinnamon bun and a donut together!? This is why we are friends!!!
We can’t be friends unless you stick your dismounts, sorry. 🙂
Wait a cinnamon bun…in doughnut form? You evil, evil man. Are these still ‘healthy’ after I eat the entire batch? By entire batch, I mean entire batch plus half of the next batch… They look amazing!
Thanks so much, man! You can have a bakers dozen, plus an extra 5.
I enjoyed this recipe and will make again. Love a guilt-free donut.
Thank you so much, Leah!
Oh my God yes. I am such a donut-obsessed human – you reeled me in here. But yes aren’t we Americans weird with our morning donuts lolz After every Sunday church service at my church they have a giant table full of Dunkin Donuts donuts, fo free. It’s pretty amazing #america
Legit, this is why America is the land of dreams (I just wrote Land of Lakes butter…SEE?!)
Hello! I’m in the process of making these… I have a 6 hole tin. They are soooo delicate coming out. The first one just fell apart in my hand. Any thoughts on what I need to do?
Hi Abby- did you change any of the ingredients or use a denser oat flour? These should be like the video and photos- cakey and easy to assemble. That’s the only thing I can think of that would cause them to crumble.
You had me at cinnamon bun but breakfast doughnut doesn’t hurt at all! I can almost taste the coconut butter frosting lol 🙂
🙂 thanks, Michele!
Do you think these would bake in a muffin tin? I have no “donut” pan.
Hi Ginger! Absolutely- They started out as muffins first 🙂 You may need to increase the cooking time just a little bit, but otherwise, no other changes 🙂
Do you have the nutritional information?
Hi Christi! Sure thing, if you add the ingredients to myfitnesspal or another calorie counting website, it will provide it for you! Enjoy!