This recipe is sponsored by Vitacost.com. All thoughts and opinions are my own. Sponsored content allows me to provide recipes for you totally FREE! Thank you for your support and understanding.
Today seemed like the best possible to day to share these oat-based breakfast donuts. Happy National Doughnut Day!!! I’m very proud to share that these are husband-approved! Slightly sweet but still wholesome enough to have first thing in the morning. I kept these gluten-free by using rice flour, feel free to use whichever flour fits your lifestyle best – I would not recommend coconut flour though.
I was inspired to make these super simple donuts after making my blender pancakes the other day. I was curious to see if the same batter blended up could be baked too – spoiler alert, they can be! If you’re wanting a little extra something that feels indulgent but it’s actually pretty wholesome, then this is the recipe for you. Feel free to substitute the apple sauce for a ripe banana if you prefer. You can also use any liquid sweetener you like best, I’m partial to maple syrup though. The almond butter caramel is totally optional but highly advised to include!
Be sure to stock up on all plant-based ingredients needed. Thanks to Vitacost.com you can find everything for a super affordable price and shipped to your home in 4 days or less! I’m a huge fan of Vitacost’s inventory of vegan-friendly products. You can search for snacks, sweets and everything in-between! Each item below is linked to exactly what I used, I hope that helps.
I hope you give this recipe a try! If you happen to make these Maple Oat Breakfast Donuts, be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Gluten-Free Maple Oat Breakfast Donuts
Yield 6 servings
- ½ cup Vitacost White Rice Flour
- ¾ cups Vitacost Rolled Oats, ground
- ½ cup Non-Dairy Milk
- ½ cup Applesauce or 1 Banana
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tsp Vitacost Apple Cider Vinegar
- 3 tbsp Vitacost Maple Syrup
- 1 tsp ground Vitacost Cinnamon
- 1 tsp Vanilla Extract
To coat pan:
Preheat oven to 350 degrees F.
Measure and pulse rolled or quick oats into a fine flour.
Transfer to a bowl and measure and whisk together all dry ingredients. Add in the wet ingredients and fold until just combined.
Alternatively you can blend everything together, don’t over-blend.
Coat a mini donut pan with oil to avoid sticking, I used coconut.
Evenly sprinkle in about a tsp of oats into each mold. Drizzle over about a half tsp of maple syrup into each mold. Top with donut batter, filling each mold slightly overfilled.
Bake for 14-16 minutes, remove and enjoy warm.
Serve warm, as is or topped with a drizzle of nut butter or chai jam.
Courses Breakfast, Dessert