Gluten-Free Maple Oat Breakfast Donuts




Yield 6 servings


To coat pan:

“Caramel” drizzle:


  1. Preheat oven to 350 degrees F.

  2. Measure and pulse rolled or quick oats into a fine flour.

  3. Transfer to a bowl and measure and whisk together all dry ingredients. Add in the wet ingredients and fold until just combined.

  4. Alternatively you can blend everything together, don’t over-blend.

  5. Coat a mini donut pan with oil to avoid sticking, I used coconut.

  6. 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.

  7. Bake for 14-16 minutes, remove and enjoy warm.

  8. Serve warm, as is or topped with a drizzle of nut butter or chai jam.

Courses Breakfast, Dessert

Recipe by The Plant Philosophy at