Healthy Vanilla Donuts are just minutes away with these gluten-free baked donuts that are made with oat flour and Greek yogurt, for a breakfast that makes healthier eating fun!
When was the last time you ate a donut?
Unless I make them myself, it’s like… um… never.
It’s extremely rare to find a donut shop that makes gluten-free donuts.
So maybe, like me, you’re looking for a solid gluten-free donut recipe that you can make at home instead?
But you don’t wanna break out a ton of oil and turn your kitchen into a frying machine? I feel ya.
Check these out, my friends. Instead of those delicious fried balls of dough, these Healthy Vanilla Donuts are baked, and extra moist and springy thanks to oat flour and Greek yogurt.
Not like a traditional donut, but just as delicious, these healthified donuts are filled with vanilla flavor, and topped with a thick glaze and sprinkles.
If you want a fun extra special breakfast to add to your weekends, and still wanna fill up on some healthy carbs, then these donuts are for you!
Have some questions about these donuts?
First, let’s talk about the texture of these donuts.
I’ve already said these won’t be like a traditional fried donut, because they aren’t fried. So, what about a cake donut?
Unlike a cake donut, which I think can often be too thick and dry, these donuts are fluffy and moist. If you’ve ever had a cake donut and wished it was more moist, I think that’s what these donuts are most similar to texture-wise.
After all, cake donuts remind me of a dense piece of cake. But, if that cake was fluffy and moist? Then, that’s these donuts. 🙂
So what about oat flour?
Oat flour is part of the reason that these donuts are such a great texture and are made healthier. Oat flour gives you extra fiber and has a great texture, compared to some gluten-free flours that can come across a little gummy.
My favorite flour to bake with and eat is gluten-free oat flour because of it’s texture and added health benefits.
And Greek yogurt in a donut?
Such a great way to get the perfect springy texture into your donut and also get some added protein along the way!
I recommend using a vanilla Greek yogurt for this recipe, to get as much vanilla flavor as possible infused into these donuts. It can be tricky to get just the right amount of vanilla flavor into baked goods. If you prefer plain Greek yogurt then you can use that instead, but add more vanilla to your donut batter then (about 1 1/2 tsp total should do the trick).
Lastly, let’s talk glaze.
The glaze on these donuts is tricky. Well, it’s really easy to make. But, it’s tricky because oat flour can soak up the glaze incredibly easy. So, make sure your donut glaze is nice and thick or it’ll basically melt into the donut itself. Delicious, but not as pretty.
I’d also recommend not adding the glaze to the donuts until you eat them. Unless you don’t really care how pretty these donuts are, and if your glaze sinks into your donuts! I will say, it makes them extra melt-in-your-mouth that way, so I’m not complaining. 😉
Top them with whatever sprinkles you like. I do think classic rainbow jimmies are best though!
Easy, healthy, and so fun with sprinkles, I can’t get enough of these donuts! They would make any weekend day feel extra special, or they’re a fun treat for a birthday party, or even a baby shower!
Let me know, are you a fan of baked donuts or do you just miss good ole deep fried donuts?
And, hey, donut forget a donut pan! 😉
- 1 cup oat flour (certified gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter or coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup vanilla Greek yogurt
- 1/4 cup milk
- 1 tsp vanilla
- 1 egg
- 1 cup powdered sugar
- 4-5 tsp milk
- 1/2 tsp vanilla extract
To begin, preheat your oven to 350 and spray a donut pan with non-stick spray.
To a mixing bowl, add your oat flour, baking soda and salt and whisk them together till well combined. Be sure to break up any large oat flour clumps, if necessary.
In another mixing bowl, add your butter, maple syrup, Greek yogurt, and milk. Whisk thoroughly till well combined and there are no Greek yogurt clumps. Add your vanilla and egg and whisk again till well combined.
Pour your dry ingredients into your wet ingredients and whisk them together, to form your donut batter.
Set your batter aside and let it "rest" for about 5 minutes, for the oat flour to soak up your wet ingredients. Your batter should thicken up.
Pipe or spoon your donut batter around into each donut cavity, filling them about 2/3 way full.
Bake in the oven for 7-9 minutes, or till the donuts are springy to touch.
For easy removal, first let your donuts cool in the pan, for 5-10 minutes. Then you can slide a knife around the outside edge of each donut very carefully, to loosen them from the edges of the pan. Finally, place a wire cooling rack on top of your donuts and flip both the rack and pan over so the donuts flip out onto the cooling rack.
Spray your pan again with non-stick spray and bake the rest of your donuts.
Let them cool before icing.
In a small mixing bowl, add your powdered sugar, milk and vanilla and whisk them together thoroughly till you have one smooth, thick glaze. *If you prefer a thinner glaze you can add more milk, but because of the oat flour these donuts will most likely soak the glaze up.
You can carefully dip the tops of your donuts into the glaze or you can drizzle it on top of your donuts. Immediately add your sprinkles on top after glazing.
These donuts keep best in an airtight container in the fridge for about a week. If you aren’t eating them right away, I recommend waiting and glazing them just prior to eating them.