Baked Oatmeal Donuts with Raspberries | Vegan

These Baked Oatmeal Donuts are easy to make, gluten-free, oil-free and refined sugar-free. They are moist, delicious and perfect for breakfast, dessert or after a workout!

vegan recipe breakfast

Baked Vegan Oatmeal Donuts with Raspberries

If you like donuts as much as I do, I’m sure you’re going to love this recipe! These baked donuts are easy to make, delicious and very healthy since they are free from oil and added sugar.

Don’t forget to check out these gluten-free vegan donut recipes for more deliciousness:

healthy vegan donuts

Gluten-Free, Oil-Free and Refined Sugar-Free Donuts for Breakfast

Who said you can’t have donuts for breakfast?

I love these oatmeal donuts because they are delicious and very healthy too. They are made with oats, mashed banana, flax seeds, oat milk and raspberries. No gluten, no oil and no added sugar.

At the moment I have 2 every morning for breakfast and I have to say it’s a pretty nice way to start the day. They are very filling and will give you a lot of energy.

healthy donuts
oil free donuts
healthy donuts recipe

How to Make these Delicious Oatmeal Donuts

To make these vegan donuts, all you have to do is:

  1. Add oats and baking powder to a large bowl and combine with a spatula.
  2. Add in the mashed banana, the oat milk (or any plant milk) and the flax egg and stir well. To make the flax egg, combine 1 tablespoon ground flax seeds with 3 tablespoons water. Whisk and set for 10 minutes.
  3. Add in the lemon essential oil if using. This is optional but I highly recommend you to try it.
  4. Fold in the fresh or frozen raspberries. You can also use blueberries, chopped apples or even chocolate chips!
  5. Spoon the mixture in a silicone donut pan or a greased donut pan and smooth it out with the back of a spoon. The donuts won’t rise too much so you can fill the donut cavities completely.
  6. Bake for 25-35 minutes at 355F or 180C. The donuts should have a nice golden color. Remove the pan from the oven and allow the donuts to cool completely before removing them from the pan.
  7. Once the donuts are cooled, remove them from the pan and melt the chocolate using the double boiler method. Add a drizzle of melted chocolate on top of each donut. Enjoy!
donuts for breakfast
vegan recipe oats

Great Healthy Donut Recipe for Meal Prep

If you like meal prepping, this recipe is for you! I have been loving it lately because it makes 6 donuts and lasts me for 3 days since I have 2 donuts every morning for breakfast.

Although I love making food, I have to say I also like waking up in the morning and only having to open the fridge to grab my already-made breakfast. This recipe is great for kids too, because it’s sweet and delicious yet healthy and very filling.

baked donuts recipe
vegan donuts recipe

How to Store these Vegan Donuts

I like to store my donuts in the fridge in an airtight container for 3-4 days. You can also freeze them for 2 months if you want. When ready to use, thaw in the fridge and enjoy!

easy donuts recipe

I hope you will like these easy vegan oat donuts! They are:

  • Healthy
  • Easy to make
  • Vegan
  • Gluten-free
  • Oil-free
  • Refined sugar-free
  • Great for meal-prep
  • Perfect for breakfast, dessert or after a workout
  • Delicious!

Have fun baking!

Nolwenn ☀

PIN ON PINTEREST 😊

vegan dessert raspberries oats

More Gluten-Free Vegan Donuts:

Baked Oatmeal Donuts with Raspberries | Vegan

Baked Oatmeal Donuts with Raspberries | Vegan

Yield: 6 Donuts
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

These Baked Oatmeal Donuts are easy to make, gluten-free, oil-free and refined sugar-free. They are moist, delicious and perfect for breakfast, dessert or after a workout!

Ingredients

Instructions

  1. Preheat your oven to 355F or 180C.
  2. To a large bowl, add the oats and the baking powder. Combine with a spatula.
  3. Add in the mashed banana, the oat milk and the flax egg. Stir until well-combined.
  4. Add in the lemon essential oil if using.
  5. Fold in the fresh or frozen raspberries.
  6. Spoon the mixture in a silicone donut pan and smooth it out with the back of your spoon. Or poor the batter into a ziplock bag, cut off the bottom corner and pipe the batter into the donut pan. The recipe makes 6-7 donuts.
  7. Bake for 25-35 minutes or until golden brown. Remove the donut pan from the oven and place it on a cooling rack. Allow the donuts to cool completely before removing them from the mold.
  8. Once the donuts are completely cool, melt the chocolate using the double boiler method and add a drizzle on top of each donut. Enjoy!

Notes

  • These donuts are great for meal prep. I have 2 every morning, so this recipe lasts me for 3 days.
  • Storage: store the donuts in the fridge in an airtight container for 3-4 days.
  • More easy and healthy vegan breakfast recipes in my 35-recipe Ebook Everyday Vegan!

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Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.

Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 320 Total Fat: 7.5g Carbohydrates: 55.6g Fiber: 9.4g Protein: 9.3g
Nutrition information is an estimation and isn’t always accurate.
DID YOU MAKE THIS RECIPE? Tag me on Instagram (@bloomingnolwenn)and use  #bloomingnolwenn! I will gladly leave you a comment and share your picture in my story 🙂
Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
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