These baked Vegan Gingerbread Donuts are gluten-free, oil-free, easy to make and delicious. They are great for breakfast and dessert and are going to be a delicious addition to your vegan Christmas menu!
Baked Gingerbread Donuts
Guess who made donuts again?!
Since it’s fall season and Christmas is getting closer, I wanted to make vegan gingerbread donuts and share the recipe with you so you could add them to your Christmas menu!
Oatmeal Donuts Are Great for Meal Prep
These gingerbread donuts are good for you and will give you a lot of energy because they are made with oats and don’t contain any oil.
Not only are they great for Christmas, but they are also perfect for meal prep because you can make a big batch and freeze them or store them in the fridge for several days.
This way, all you have to do in the morning is open the fridge, grab your donuts and you’re good to go!
How to Make Baked Gingerbread Donuts
You will only need 5 minutes to prepare these delicious donuts! Check out the recipe video to see how I made them.
- Step 1: Preheat your oven to 350°F or 180°C.
- Step 2: To a large mixing bowl, add oats, baking powder and allspice. Stir with a spatula to combine the ingredients.
- Step 3: Add in the mashed banana (I like to use overripe bananas so the donuts turn out sweeter), oat milk, flax egg and blackstrap molasses if using. Give the mixture a good stir until it’s well-combined.
- Step 4: Fold in the pumpkin seeds.
- Step 5: Spoon the mixture in a silicone donut pan or a muffin pan and use the back of a spoon to smooth it out. You can fill the donut cavities completely because the donuts won’t rise a lot during the cooking process.
- Step 6: Bake at 350°F or 180°C for 25-35 minutes or until golden brown. Allow to cool completely on a cooling rack before removing from the pan.
- Step 7: Once the donuts are completely cooled, remove them from the pan. Combine a few tablespoons of powdered sugar with a splash of water and drizzle the mixture on top of each donut. Enjoy!!
What Are These Vegan Donuts Made Of?
These donuts are made with wholesome ingredients that you most likely already have in your pantry. You will need:
Oats: make sure to use certified gluten-free oats if you’re intolerant to gluten!
Plant milk: here I’m using oat milk but this recipe works great with any non-dairy milk. For example, I also like using soy milk, almond milk, cashew milk or hazelnut milk.
Banana: this recipe is perfect if you have overripe bananas at home! The ripest your banana, the sweetest your donuts. If your banana is not overripe, you may need to add a drizzle of maple syrup for sweeter donuts.
Flax egg: to make a flax egg, simply combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Whisk and set for 10 minutes.
Blackstrap molasses (optional)
Powdered sugar: to make the glaze, simply combine a few tablespoons of powdered sugar with a splash of water. Stir with a spoon and adjust the consistency by adding more sugar or more water. The glaze should be quite thick (see recipe video).
Are These Oatmeal Donuts Vegan, Gluten-Free and Oil-Free?
As most of my recipes, these vegan donuts are healthy, gluten-free and oil-free. You can even make them refined sugar-free if you don’t glaze them.
I usually don’t use sugar glaze since I like to avoid refined sugar, but since this recipe is for Christmas I thought I would make the donuts more festive by adding a drizzle of glaze on top 🙂
Healthy and Delicious Donuts for Christmas
If you’re looking for a healthy, easy, vegan and delicious breakfast or dessert recipe for Christmas, you need to try this one!
These baked donuts are absolutely delicious and very filling. They are going to be a wonderful addition to your Christmas menu 🙂
How to Store These Gluten-Free Gingerbread Donuts?
This recipe makes 6 donuts. I like to store them in the fridge in an airtight container for 3-4 days.
You can also freeze them for up to 2 months. When ready to eat, allow them to thaw in the fridge and reheat them in the oven for a couple of minutes, if you want.
What If I Don’t Have a Donut Pan?
To make my donuts, I always use these silicone donut baking pans. They are non-stick, BPA-free and very handy.
However if you don’t have a donut pan, don’t worry because you can still make this recipe! Simply use a muffin pan or a regular cake pan instead.
The final result will be just as delicious 🙂
I hope you guys will LOVE these vegan christmas donuts! They are:
- Easy to make
- Great for Christmas
- Made with oats
- Meal-prep friendly
PIN ON PINTEREST 😊
More Vegan Donuts Recipes (Gluten-Free):
- Baked Oatmeal Donuts with Raspberries
- Caramel Baked Vegan Donuts
- Blueberry Peanut Butter Baked Donuts
- Healthy Baked Chocolate Donuts
- 1 + 1/2 cup gluten-free oats (150 g)
- 3/4 cup oat milk (180 ml)
- 1 ripe mashed banana
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water, whisked together and set for 10 minutes)
- 1/4 cup pumpkin seeds
- 1-2 tbsp maple syrup (optional)
- 1 tsp blackstrap mollasses (optional)
- 1/2 tsp allspice
- 1/2 tsp baking powder
- 3 tbsp powdered sugar + splash of water (optional)
- Preheat your oven to 350°F or 180°C.
- In a large mixing bowl, combine oats, baking powder and allspice with a spatula.
- Add in mashed banana, oat milk, flax egg, blackstrap molasses and maple syrup if using. Give the mixture a good stir.
- Fold in pumpkin seeds.
- Spoon the mixture in a silicone donut pan and smooth it out with the back of a spoon.
- Bake at 350°F or 180°C for 25-35 minutes or until golden brown (35 minutes for me). Allow to cool completely.
- Once donuts are completely cooled, remove from the pan and prepare the sugar glaze.
- Combine a few tablespoons of powdered sugar with a splash of water. Adjust the consistency by adding more sugar or more water. The glaze should be quite thick (see recipe video).
- Add a drizzle of sugar glaze on top of each donut. Enjoy!!
Recipe adapted from my Baked Oatmeal Donuts with Raspberries (gluten-free)
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 152 Total Fat: 2.7g Carbohydrates: 28.6g Fiber: 4g Protein: 4.4g