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
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!