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
Scale
For The Donuts
- 1 3/4 cups rolled oats (or oat flour) (175 g)
- 1/2 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)
- 1/4 cup maple syrup (80 g)
For The Pumpkin Glaze
- 1/4 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