Description
Most nutritionists will tell you that a balanced breakfast should be high in protein and fiber and low in sugar. Y’all know we take advice like this as a general guideline that’s nice to follow when you can — like when you’re creating a breakfast donut recipe. These are made with fresh pears (apples work too!), whole grain oats, and just enough sugar to give them a touch of sweetness. Little eaters will enjoy these plain; older kids will want to add some sweet flavor with a dusting of powdered sugar or cinnamon sugar. We’ve also smeared them with caramel or apple butter. Either way, they are a legit healthy breakfast and make a delicious addition to any after-school snack too.
Ingredients
Cooking spray
2 eggs
1/2 cup granulated sugar
1/2 cup milk, cow’s milk or plant-based
1/4 cup plain Greek-style yogurt
2 teaspoons vanilla extract
1 ½ cups whole wheat pastry flour*
½ cup whole oats, ground into powder*
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 ripe pears, one grated and the other finely chopped
Instructions
- Grease a standard sized donut pan with cooking spray; set aside. Preheat oven to 350 degrees. In a large bowl, whisk together eggs and sugar until well combined. Add milk, yogurt, and vanilla and continue to whisk until smooth.
- Add the flour, ground oats, baking powder, ground cinnamon, baking soda, and salt. Using a wooden spoon or silicone spatula, mix until all of the dry ingredients are combined. Fold both the grated and chopped pear into the batter until well incorporated.
- Fill each well of the donut pan with about 3 tablespoons of batter and bake for 10 minutes. Remove from the oven and allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to finish cool completely. Serve plain or dusted with powdered sugar or cinnamon sugar.
Notes
We use whole wheat pastry flour for some added nutritional benefits, though it should be noted that pastry flour has less protein than all-purpose flour. That’s covered by Greek yogurt in this recipe, making the overall balance appealing for breakfast. If you don’t have whole wheat pastry flour, you can substitute regular pastry flour or a half-and-half combo of all-purpose and whole wheat flours. You can even do a one-to-one swap with all-purpose flour, though the texture might come out more dense.
As for the oats, simply pulse them in a high-powered blender or food processor until they turn into a fine powder.
- Prep Time: 15
- Cook Time: 30