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  • Writer's pictureKatie Brown

Fruity Breakfast Doughnuts

Doughnut’s, for breakfast? Have I managed the impossible? Have I lost my mind? Am I trying to encourage people to start the day with a complete sugar overload? Which of course, is utterly ridiculous because everyone knows that Doughnuts are a very suitable breakfast food.

Okay, here’s a disclaimer – Doughnuts can be a very suitable breakfast food if you make them from scratch, with just the right balance of carbohydrate, protein and healthy fat. I love this recipe because of the simple these doughnuts are oven-baked using a silicone baking tray and can be ready in less than 20 minutes.

As these are so nutritionally balanced, you could enjoy them as a snack, breakfast, or even dessert?

I made these with Vegan protein powder, which behaves differently to standard whey protein, it’s thicker and fluffier. But, if you’re using whey, I’d add a touch more baking powder and bake for slightly less time, as whey can be very dry if over baked. Another delicious option is to mix in half a banana for natural sweetness and more cakey texture.

Personally, I love the coupling of fruit and yogurt for breakfast, so I layered mine with blueberry yogurt, extra berries, and drizzled over syrup. But nut butter works extremely well too, alongside a simple dusting of icing sugar or you could even serve them slightly warm with salted butter. To put it simply, the options are endless…

Fruity Breakfast Doughnuts

You will need…

40g Super Fine Oats

35g Protein Powder

125ml Milk (I used Almond Milk)

Half a teaspoon baking powder

1 Whole egg (or one flax egg*)

Pinch of salt

25g Mixed Berries

Dash Vanilla Essence


Start by preheating your oven to 180 degrees, then in a large mixing bowl add all your oats, protein powder, salt, and baking powder. Then give this a quick mix until everything is nicely combined.

Now whisk the egg in a separate bowl, measure out the milk, berries and vanilla, before adding both of these to the dry mix and whisk until a smooth batter forms. Pour or spoon the mix into the doughnut baking tray and oven bake for 10-15 minutes. Allow to cool and enjoy right away.

Note: To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.


Katie x

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