Oat Doughnuts

Oat Doughnuts

Not only are they a healthier alternative to fried, oat flour in the batter gives these scrumptious baked doughnuts a moist, tender crumb.
Course: Desserts and Baked Delights
Category: Gluten-Free, Grab-and-Go, Vegetarian
Oat Type: Rolled Oats
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 doughnuts


For doughnuts:

  • 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)

To decorate:

  • 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.