Baked Banana Oat Donuts

Ingredients

• 1 1/2 cups Rolled Oats (Old-Fashioned Recommended): The base of our donuts, providing a hearty texture, fiber, and that unmistakable comforting oat flavour. Quick oats can sometimes work but may alter the final texture slightly.
• 1 cup All-Purpose Flour (or Whole Wheat Flour): Provides structure to the donuts. You can use whole wheat for extra fiber and nutrients, or a 1:1 gluten-free baking blend if needed.
• 1/2 cup Packed Brown Sugar (or Coconut Sugar): Adds sweetness and moisture. Maple syrup or agave can also be partially substituted, but may require slight liquid adjustments.
• 1 1/2 teaspoons Baking Powder: The primary leavening agent, making the donuts rise and become light.
• 1/2 teaspoon Baking Soda: Works with the acidity (from banana/brown sugar) to provide additional lift.
• 1/2 teaspoon Ground Cinnamon: Adds warmth and classic flavour that pairs beautifully with banana and oats.
• 1/4 teaspoon Ground Nutmeg: A complementary spice that enhances the cozy flavour profile.
• 1/4 teaspoon Salt: Balances the sweetness and enhances the overall flavours.
• 1 cup Mashed Very Ripe Bananas (about 2-3 large bananas): The star flavour! Ensure they are very ripe (lots of brown spots) for maximum sweetness and moisture.
• 1/2 cup Milk (Dairy or Non-Dairy): Adds moisture and helps create the right batter consistency. Almond, soy, oat, or cow’s milk all work well.
• 1/4 cup Melted Coconut Oil (or other neutral oil/melted butter): Provides richness and tenderness.
• 1 Large Egg: Acts as a binder, holding the ingredients together and adding structure.
• 1 teaspoon Vanilla Extract: Enhances all the other flavours in the donuts.
• 1 cup Powdered Sugar: The base for a simple, sweet glaze.
• 2-3 tablespoons Milk (Dairy or Non-Dairy): To thin the powdered sugar to a glazable consistency.
• 1/2 teaspoon Vanilla Extract: For flavouring the glaze.

Instructions

1. 1

   --- Follow these simple steps for baked donut success ---

2. 2

   Preheat and Prepare: Preheat your oven to 350°F (175°C). Thoroughly grease a standard 6-cavity or 12-cavity donut pan with non-stick cooking spray or a light coating of melted oil/butter. Pay extra attention to the center posts. Set aside.

3. 3

   Process the Oats (Optional but Recommended): For a finer texture closer to traditional donuts, place the 1 ½ cups of rolled oats into a blender or food processor. Pulse a few times until they resemble coarse flour or oat flour. You can skip this step if you prefer a very rustic, chewy texture.

4. 4

   Combine Dry Ingredients: In a large mixing bowl, whisk together the processed oats (or whole rolled oats), all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure there are no lumps, especially from the brown sugar.

5. 5

   Combine Wet Ingredients: In a separate medium mixing bowl, thoroughly mash the very ripe bananas until mostly smooth (a few small lumps are okay). Whisk in the milk, melted coconut oil, large egg, and vanilla extract until well combined.

6. 6

   Combine Wet and Dry: Pour the wet banana mixture into the large bowl containing the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon. Mix only until just combined – a few streaks of flour are acceptable. Overmixing will result in tough, dense donuts.

7. 7

   Fill the Donut Pan: This is easiest using a piping bag or a large zip-top bag with a corner snipped off. Carefully spoon the batter into the bag. Pipe the batter evenly into each prepared donut cavity, filling each about two-thirds to three-quarters full. If you don’t have a piping bag, you can carefully spoon the batter in, trying to keep the center hole clear.

8. 8

   Bake: Place the donut pan in the preheated oven. Bake for 12-15 minutes, or until a wooden skewer or toothpick inserted into the center of a donut comes out clean, and the tops spring back lightly when touched. Baking time may vary slightly depending on your oven and donut pan size.

9. 9

   Cool Slightly: Once baked, carefully remove the donut pan from the oven. Let the donuts cool in the pan for about 5-10 minutes. This helps them firm up slightly and makes removal easier.

10. 10

    Transfer to Wire Rack: Gently loosen the edges of the donuts if necessary (a silicone spatula works well). Invert the pan onto a wire cooling rack. The donuts should release easily if the pan was greased well. Let the donuts cool completely on the wire rack before glazing or serving.

11. 11

    Prepare Glaze (Optional): While the donuts cool, prepare the glaze if using. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, one teaspoon at a time, until you reach your desired drizzling or dipping consistency.

12. 12

    Glaze the Donuts (Optional): Once the donuts are completely cool, you can dip the tops into the glaze or drizzle it over them. Place the glazed donuts back on the wire rack (with parchment paper underneath to catch drips) and allow the glaze to set for about 15-20 minutes.