top of page
  • 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?
Fruity Breakfast Doughnuts

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 - Can be made Vegan & GF

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

0 views0 comments

Recent Posts

See All
bottom of page