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
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! 🙂