One of my very favorite kitchen things is my donut pan because it’s such a simple way to bake up a special treat with hardly any effort. (Any kid knows that donuts are way more fun than muffins!) And this Baked Donuts Recipe with Sweet Potato are a perfect way to start any day of the week, though they are particularly yummy on a holiday or weekend morning.
Baked Donuts Recipe with Sweet Potato
Made with a base of roasted and mashed sweet potato and rolled oats, these easy baked donuts are packed with nutrition—but the fun shape and naturally sweet flavor help turn it into a treat. These super easy baked donuts are such a fun way to start the day! (And they make a fun snack too if baking before breakfast just doesn’t happen in your house!)
Baked Donut Recipe Without Yeast
These baked donuts don’t require yeast, so the recipe is very fast to get into the oven. No rising required! Baking powder helps these baked donuts to rise, so if you have it in your pantry, you’re good to go.
Gluten-Free Baked Donuts
This baked donut recipe has a base of rolled oats, so they are easy to make gluten-free. But they are naturally sweet and moist, so they are a yummy homemade cake donut. I hope that this sort of healthy baked good comes in handy when you’re craving a treat or you just want a break from muffins and oatmeal to start the day.
Healthy Toddler Breakfasts
I definitely use shortcut breakfasts with my girls and we have cereal a few times a week, but healthy toddler breakfasts are easy to change up from day to day. And every so often, it’s fun to make something unexpected! (And you can make these ahead of time and pull them out of the fridge come morning. Serve cold or warm for 10 seconds in the microwave if you’d like.)Print
With a base of heart-healthy rolled oats and Vitamin A-rich sweet potato, these easy baked donuts are a yummy way to start the day. You can roast the sweet potato up to 3 days ahead of time and store it in the fridge until you’re ready to bake these.
- 1 cup rolled oats
- 2 tablespoons ground flaxseed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup roasted sweet potato, slightly cooled
- 1/2 cup milk
- 2 tablespoons butter, melted and slightly cooled
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1. Preheat the oven to 400 degrees F and coat a 6-cup donut pan with nonstick spray.
- Place the rolled oats into a blender and grind into a fine flour, about 30 seconds. Add the rest of the ingredients and blend to combine, stopping to scrape down the sides of the blender as needed. Pour evenly into the prepared pan, filling each cup full.
- Bake for 16-18 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out clean. Remove from oven, then invert onto a wire rack to cool slightly. Serve topped with a drizzle of Glaze or nut butter, if desired.
To roast sweet potato, preheat the oven to 400 F. Wash and poke a sweet potato with a paring knife (to allow steam to escape). Place on a foil-lined baking sheet or pan and roast for 45-60 minutes or until soft. Remove from oven and let cool slightly. Remove from flesh and mash.