Not your typical baked oatmeal – these baked oatmeal donuts are just as delicious and nourishing but a little more fun thanks to the donut shape! They’re made with simple, wholesome ingredients, perfectly portable, and great for meal or snack prep. Plus, they’re gluten-free and kid-approved!
You can enjoy them warm right out of the oven or grab one on your way out the door. Pair them with a little yogurt or nut butter for extra protein or drizzle with melted chocolate or glaze. They’re easily customizable as a hearty breakfast or healthy snack option!
As a mom, I love that these make breakfast feel fun without too much extra work. Combine ingredients into one bowl, spoon into your donut pan, bake, and customize with toppings – that’s it. I love to make extra and freeze because they thaw + reheat well, making them perfect for busy school mornings or a quick snack between activities.
Why I Love This Recipe
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How to Make These Oatmeal Donuts
A donut meets baked oatmeal: the oats are baked into a soft, cake-like donut with a little bit of a crust so it’s not crumbling all over the place when you eat it. They’re perfect for a portable, handheld snack or stack on a plate like pancakes with toppings as well-balanced meal.
This recipe makes 10-12 donuts, depending on the size of your donut mold. My small donut mold made about 10 donuts, two donuts for an adult serving and one for a child.
Ingredients
You will also need a silicone or aluminum donut mold. They are super affordable and you can use them for all sorts of recipes (plus, homemade donuts).
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ripe banana, mashed (or ½ cup unsweetened applesauce); I used a large banana.
- 1 large egg
- ¾ cup milk (any kind — dairy or non-dairy)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Toppings Ideas
- Fresh or frozen berries. I don’t recommend adding them into the batter because it creates more moisture and the donuts do not hold shape as well.
- Greek yogurt. I love to combine Greek yogurt and maple syrup with berries!
- Maple syrup or honey. Brush it on or dip each donut into a bowl of maple syrup.
- Peanut butter. I drizzled chunky peanut butter on a few.
- Chopped nuts.
- Mini chocolate chips.
- Sliced bananas and cinnamon.
- Brown sugar.
- Hemp hearts for omega-3’s and additional protein.
Instructions
- Preheat oven to 350°F and lightly grease your donut mold. I sprayed mine with avocado oil spray.
- In a large bowl, combine oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together mashed banana, egg, milk, maple syrup, and vanilla.
- Pour wet ingredients into dry and stir until just combined. Fold in any mix ins (don’t recommend anything with too much moisture, like fruit, but mini chocolate chips would work).
- Spoon or pipe batter into donut molds (fill each about ¾ full for best results but I filled all the way and they were fine).
- Bake for 18–22 minutes or until golden and set. My oven cooked them in about 20 minutes.
- Let cool for 5 minutes, then pop out and enjoy warm or store in an airtight container or zip-loc bag in the fridge for up to 5 days.
- Top with a drizzle of peanut butter, Greek yogurt & maple syrup and eat with a fork for the ultimate bite! Dip them in vanilla yogurt for a higher protein snack!
Storage Tips
These donuts can be stored in the fridge for up to 5 days and in the freezer for up to 3 months!
For best results, reheat in the microwave and add the toppings after. Like the image above, you can meal prep with the toppings on it and even microwave the yogurt but this may destroy the live bacteria in it. You will have a warm, creamy, and high protein topping on top, though!
Frequently Asked Questions & Different Variations
What are some ways to increase the protein content?
It’s all about what you can add to these donuts after baking! I recommend: nut butter, hemp hearts, chopped nuts, plain or flavored Greek yogurt. Brush the donuts with a protein powder glaze or high protein frosting (The Protein Chef). Another tip would be to use Fairlife milk in the batter.
Are These Donuts Dairy-Free?
Easily sub with your preferred milk and these donuts are a great dairy-free option.
Can I make these without a donut pan?
Yes! Use a muffin tin instead — the texture will be slightly denser, but just as delicious.
Can I Prep the Batter Ahead of Time?
You can mix it the night before and store it in the fridge. Just give it a quick stir before baking — oats will soak up some of the liquid overnight.
Tips for Success
- Don’t overbake. Baked oatmeal can dry out quickly. Bake just until the tops are set and lightly golden — they’ll firm up as they cool.
- Customize the sweetness. If your family likes sweeter breakfasts, add a drizzle of maple syrup or a few chocolate chips to the batter.
- Batch bake and freeze. Double the recipe — you’ll thank yourself later when mornings get busy!
Healthy Baked Oatmeal Donuts {Easy Meal Prep & Kid-Approved}
Ingredients
- 2 cups rolled oats
- 3/4 cup preferred milk
- 1 teaspoon baking powder
- 1 large banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup or honey optional – or brush or dip after baking
- Greek yogurt
- Maple syrup or honey
- Mini chocolate chips
- Fresh or frozen berries
- Sliced bananas and cinnamon
- Hemp hearts or chopped nuts
Method
- Preheat oven to 350°F and lightly grease your donut mold. I sprayed mine with avocado oil spray.
- In a large bowl, combine oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together mashed banana, egg, milk, maple syrup, and vanilla.
- Pour wet ingredients into dry and stir until just combined. Fold in any mix ins (don't recommend anything with too much moisture, like fruit, but mini chocolate chips would work).
- Spoon or pipe batter into donut molds (fill each about ¾ full for best results but I filled all the way and they were fine).
- Bake for 18–22 minutes or until golden and set. My oven cooked them in about 20 minutes.
- Let cool for 5 minutes, then pop out and enjoy warm or store in an airtight container or zip-loc bag in the fridge for up to 5 days.
- Top with a drizzle of peanut butter, Greek yogurt & maple syrup and eat with a fork for the ultimate bite! Dip them in vanilla yogurt for a higher protein snack!
Notes
- Freeze in zip-loc bags for up to 3 months! They easily thaw and reheat in the microwave.
- Don’t overbake as the baked oatmeal can dry out quickly. Bake until the tops are set and slightly golden – they will firm up as they cool.
- Batch bake and freeze! You will thank yourself later when mornings get busy.
- Customize the sweetness. If your family likes sweeter breakfasts, add a drizzle of maple syrup or a few chocolate chips to the batter.
Tried this recipe?
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