Yield 6 servings
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
Recipe by The Plant Philosophy at https://theplantphilosophy.com/gluten-free-maple-oat-breakfast-donuts/