Donuts for breakfast? Of course - and without any regrets! These baked, vegan oat donuts with chia seeds and pumpkin glaze are fluffy, moist, delicious, filling and nutritious.
Why not celebrate your inner rebel and start the day with donuts! While classic deep-fried donuts (or dougnuts) give you a sugar shock and send your energy levels plummeting, these nutritious, gluten-free and vegan oat donuts with pumpkin glaze give you exactly what your body needs in the morning.
Oatmeal provides fiber (9 g per donut!) and - just like almonds, chia and cashews - lots of important minerals including calcium. Chia seeds are also a great source of essential omega-3 fatty acids and pumpkin offers a good load of vitamins and antioxidants.
So don't worry - if you grab one of these baked vegan donuts, it's practically an investment in your health … and in your morning happiness!
Ingredient Notes
- Rolled Oats - I recommend using organic rolled oats, conventional oats are often contaminated with harmful substances. Alternatively, you can also use oat flour.
- Blanched Almonds - make for a fluffier donut. You can also use almond flour.
- Chia Seeds - These tiny seeds are rich in essential omega-3 fatty acids and fiber. A real superfood that cannot be replaced by flaxseeds in this recipe.
- Spices - Cinnamon, ginger and nutmeg add an autumnal vibe. You can also use just cinnamon. For all vanilla lovers: add 1-2 teaspoons of vanilla extract or ground vanilla to the batter.
- Maple Syrup - Gives these oat donuts the necessary sweetness and a hint of caramelized warmth.
- Plantbased Milk - I use unsweetened pea milk, but oat milk or soy milk are also great options.
- Pumpkin Puree - Use canned or homemade pumpkin puree. The recipe also works really well with sweet potato puree.
- Cashew Butter - You can also use almond butter or tahini here. Peanut butter is certainly also an option, just bear in mind that it has a strong taste of its own.
Instructions
To make these healthy baked vegan oat donuts, first mix together the dry ingredients and then fold in the wet ingredients. Pour the batter into a greased donut tin or silicone donut mold and pop it in the oven for about 25 minutes.
Meanwhile, mix the ingredients for the pumpkin glaze in a small pot, bring to a boil, cook to thicken and spread over the cooled donuts. Decorate with chopped nuts as desired.
Variations
The recipe can easily be adapted to suit your mood:
- No pumpkin? No problem! You can either use mashed sweet potato or a completely different topping instead. You can also simply spread these healthy donuts with a nut butter of your choice or dip them in my coconut caramel sauce after baking. Melt a little dark chocolate and drizzle it over the donuts if you're in the mood for chocolate.
- Summer vibes! How about grated lemon zest instead of cinnamon and co. Add a handful of blueberries to the batter, a dream.
- Donut sandwich! The donuts are not really suitable for on the go because of the sticky glaze. But you can also simply make them into a sandwich: Cut open, spread with whatever you fancy, maybe add a few banana slices and off you go.
FAQ
Of course! The baking time may differ, though. Go for 18-22 minute and insert a wooden pick into the center of one muffin. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done.
You should store the donuts in an airtight container in the fridge. They will keep here for about 4 days.
I don't see why not. Make sure you reduce the baking time here, too, as the donuts will be much smaller.
Absolutely! Even though I really like the flavour of maple syrup in combination with the spices and pumpkin you can go for another liquid sweetener like agave or date syrup. I don't recommend a dry sweetener as the batter may become too dry.
I hope you’ll give this oil-free vegan oat donuts a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Baked Chia-Oat Donuts With Pumpkin Glaze
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 5-6 donuts 1x
Description
Donuts for breakfast? Of course - and without any regrets! These baked, vegan oat donuts with chia seeds and pumpkin glaze are fluffy, moist, delicious, filling and nutritious.
Ingredients
For The Donuts
- 1 ¾ cups rolled oats (or oat flour) (175 g)
- ½ cup blanched almonds (or almond flour) (60 g)
- 3 tbsp chia seeds (30 g)
- 1 pinch of salt
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground ginger (optional)
- ⅛ tsp ground nutmeg (optional)
- 1 tbsp apple cider vinegar
- 1 cup plant-based milk (250 ml)
- ¼ cup maple syrup (80 g)
For The Pumpkin Glaze
- ¼ cup pumpkin puree (60 g)
- 3 tbsp maple syrup (45 g)
- 2 tbsp cashew butter (30 g)
- ¼ tsp cinnamon
- 2 tbsp plant-based milk (30 ml)
- Optional: slivered almonds or chopped pecans
Instructions
- Preheat the oven to 350°F / 175°C (fan).
- For the donuts, grind the rolled oats and almonds (or use oat and almond flour) and mix with the other dry ingredients.
- Stir together the apple cider vinegar, plant-based drink and maple syrup and add to the dry ingredients. Mix everything together, without over-stirring the batter.
- Lightly grease a donut baking tin (or use a silicone mold) and distribute the batter evenly. The recipe will make about 5-6 donuts.
- Bake in the preheated oven for 25-30 minutes until golden brown. Then leave to cool completely.
- In the meantime, for the pumpkin glaze, place all the ingredients in a small saucepan and stir together. Bring to a boil and cook for 45-60 seconds until the mixture has thickened. Remove from the heat and leave to cool.
- Remove the cooled donuts from the tin and spread with the pumpkin cream.
- Sprinkle with slivered almonds or chopped pecans as desired.
- The donuts will keep in an airtight container in the fridge for about 4 days.
Nutrition
- Serving Size: 1 glazed donut
- Calories: 357 kcal
- Sugar: 16.9 g
- Fat: 14.3 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 11.5 g
- Carbohydrates: 41.6 g
- Fiber: 9 g
- Protein: 10.8 g
This post is also available in German (Deutsch).
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