Breakfast/Brunch · Desserts · Gluten-free · Holidays

Hearty Granola Doughnuts

     Today’s post was originally supposed to be a cookie recipe.
Although, since I’ve been a little cookie-happy lately, I decided to mix it up and make my cookie into a doughnut.  It’s been awhile since I made doughnuts.

I love baked cake doughnuts.  Don’t get me wrong, I love (and eat) my fair share of fried yeast and cake doughnuts and I absolutely love it.  However, I love to bake (if you couldn’t tell!).  Baking doughnuts gives them a toasty quality that I secretly miss when I eat a fried doughnut.  The two ways of making doughnuts yield such vastly different eating experiences.  What I wanted today was a doughnut that really wants to be a cookie, but can’t quite figure it out.  I think I succeeded.


These doughnuts are faintly pumpkin flavored but I did not put pumpkin pie spice in the batter.  I wanted the granola that I sprinkled on top of the doughnuts to be the focus, and it most certainly is!  Biting into one is a wonderful experience of soft and crunchy textures working together to delight you.
​     Did I sell them? 😉

Hearty Granola Doughnuts

Yield: about 5 doughnuts (I used a Wilton pan)
Free of: Gluten, Soy*, Refined Sugar*
*Depends on non-dairy milk and optional powdered sugar garnish
Adapted from: Sweet Freedom Bakery‘s Cinnamon Sugar Doughnut Recipe


  • 1/2 cup gluten-free AP flour (I used Bob’s Red Mill)
  • 1/4 cup coconut sugar
  • 2 T tapioca starch
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 cup non-dairy milk*
  • 1/4 tsp lemon juice
  • 1 tsp vanilla bean paste
  • 1 1/2 tsp pumpkin puree
  • 2 T melted coconut oil
  • 2 T hot water
  • 3 Tb rolled oats (gluten-free, if needed)
  • 2 Tb dried cranberries, opt.


  • granola of choice (GF if needed)
  • vegan powdered sugar, opt.

Oven 350 F.

  1. Oil your doughnut pan.
  2. Combine the non-dairy milk and lemon juice in a small cup.  Set aside.
  3. Sift together all dry ingredients (except cranberries and oats) until thoroughly combined in a mixing bowl.
  4. Add the non-dairy milk mixture, melted oil, vanilla and pumpkin to the dry ingredients.
  5. Pour the hot water into the rest of the ingredients and stir to combine with a wooden spoon.
  6. Fold the oats and cranberries into the batter.
  7. Spoon about 2 Tb of batter into each doughnut mold.  Sprinkle the top of each doughnut with granola.
  8. Bake the doughnuts for 7 minutes.
  9. Rotate the pan 180 degrees and bake for another 5 minutes until golden brown and the batter springs back when you touch it.
  10. Let the doughnuts cool and gently lift them from the molds.  I used a butter knife to get the centers free.
  11. Sprinkle with powdered sugar (optional) and serve!


2 thoughts on “Hearty Granola Doughnuts

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