For every day of the year, there’s seems to be a food holiday (or three!). Some may seem a little random, but there are some that have been around for so long, they’ve become part of the cultural fabric. Like today – National Doughnut Day.
We’ll give you a minute to clear your calendar. This is important stuff.
National Doughnut Day is celebrated every year on the first Friday of June and recognizes a very special group of women.
In 1917, a pair of Salvation Army “Lassies” who were stationed in France, decided to boost the morale of American soldiers by frying up some homemade doughnuts. Being smack dab in the middle of a war, this was no small feat. And, needless to say, it was a wildly popular idea with the troops.
Soon, these heroic gals, and others along the frontlines, were making thousands of doughnuts per day, offering a taste of home to the troops and earning the nickname “The Doughnut Girls.”
Can you even imagine? In the midst of everything, they were able to make doughnuts. These ladies definitely deserve our respect and, if it means eating a doughnut in their honor, we are all in.
Now, we know from experience that it’s sometimes hard to stop at one doughnut. That’s why we’re staying out of the doughnut shop today and baking up a double-batch of Oat Doughnuts. Okay, a triple batch.
Baked in the oven and made with healthy oat flour, making these delicious doughnuts might just become an annual (or weekly) tradition.
Are you as excited as we are? Hot, fresh doughnuts and virtually guilt-free. And, trust us – these babies may be better for you, but they are just as satisfying as their fried compatriots. Especially when they’re sprinkled with chopped nuts for great texture and drizzled with a shiny, dark chocolate glaze. What can’t be made better with chocolate? Trick question. Everything can be made better with chocolate.
Sometimes baked doughnuts can be a little dry, but oat flour is a magical thing. It keeps baked goods, like these doughnuts, nice and moist and adds a subtle sweetness. It’s a great ingredient to add to your favorite quick bread and cookie recipes, as well, whenever you want to bump up the nutrition.
And, back to the Doughnut Girls for a moment. We should also mention that they didn’t have a rolling pin with them. So, they improvised and rolled out their first few batches of doughnuts with a wine bottle. They are truly our heroes.
- 3/4 cup rolled oats (185 ml)
- 1 banana
- 3 egg whites
- 1 egg
- 1/4 cup sugar (60 ml)
- 1/4 cup yogurt plain (60 ml)
- 1 tsp vanilla extract (5ml)
- 1 tsp baking powder (5 ml)
- 1/4 tsp baking soda (1 ml)
- 1/4 tsp salt (1 ml)
- 1/2 cup chocolate chips (125ml)
- 1 tsp coconut oil (5 ml)
- 1/4 cup nuts chopped (60 ml)
Preheat oven to 350 °F. Spray a doughnut pan with non-stick cooking spray, or lightly oil.
In a food-processor or blender, grind rolled oats into a fine powder (oat flour).
- In a bowl or deep bowl mash the banana with a fork until smooth.
- Add the egg whites and whole egg to the mashed banana, whisking until well blended.
- Add sugar, yogurt and vanilla extract. Stir well.
- Stir in oat flour, baking powder, baking soda and salt. Mix one last time.
Spoon or pipe filling into prepared doughnut pan.
- Bake doughnuts for approx. 15 minutes or until a toothpick inserted comes out clean.
- Allow to cool before removing doughnuts from pan.
Melt the chocolate in the microwave for 30 seconds, stirring at the halfway point. Stir in coconut oil.
Dip tops of doughnuts into melted chocolate, or spoon over. Sprinkle with chopped nuts.
Place doughnuts in refrigerator for several minutes to allow the glaze to harden.