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 🙂