Do you ever want to eat a donut for breakfast?
I always wanted to, but I couldn’t. Because before I discovered my food allergies, I had super low blood sugar (but that’s a story for another time… and another blog post). But now I want to eat donuts for breakfast all the time because I’ve created these Chocolate Fruit And Nut Breakfast Donuts.
It’s no secret that oatmeal is the best breakfast you could possibly have, and now I’ve turned that bowl of oatmeal into portable donuts. Each one has sweet hints from the cocoa powder and oats plus spice from the cinnamon. You can top each one with banana slices and peanut butter, or however you typically enjoy your bowl of oatmeal.
You can 100 percent use muffin liners and a muffin pan if you don’t own a donut pan. But there’s something about a donut pan that makes life much more fun and interesting. I’m super thankful to my amazing grandma for buying me one last summer.
This is a super customizable recipe. Want to add some extra nutrition? Hemp seeds and mashed banana would be great additions. You can even turn them into breakfast-for-dessert and add chocolate chips.
The recipe makes 5 donuts so you can enjoy them for breakfast all week long (or freeze some and eat them whenever you want). They’re pretty light so you can definitely enjoy them as part of a bigger breakfast with some eggs or a protein-packed smoothie.
Check back tomorrow for a personal story about how I fell in love with cardio. I’ll be posting from Florida where I’m definitely not doing any cardio whatsoever (unless you count racing through as many books as possible).
- 1 cup gluten-free oats
- ½ cup water
- 2 tbsp cocoa powder
- 2 tbsp sweetener of your choice (I used honey)
- 4 tbsp olive oil
- 1 tsp cinnamon
- ½ tsp baking powder
- 1 egg
- handful of raspberries, cut in half
- handful of blackberries, cut in half
- handful of chopped pecans or walnuts
- Preheat the oven to 350 degrees. Grease your donut pan with coconut oil or the oil of your choice.
- Mix the ingredients together in a big bowl.
- Spoon into the donut pan and bake for 20 minutes or until firm to the touch.
- Cool in pan for at least 5 minutes (this is so they will stay together).