You may never buy a doughnut again once you try this simple and wholesome baked version, featuring soft cake with oatmeal cookie flavor under a lustrous maple glaze. We baked these with our Original granola, but our Cinnamon Raisin variety would result in a cinnamonny, raisin-filled oatmeal cookie pastry.
Makes 6 donuts
Doughnuts
1 cup flour
⅓ cup brown sugar
1 tsp baking powder
½ tsp salt
¼ tsp ground cinnamon
3 tbsp butter, melted
1 egg
½ cup milk
1 tsp vanilla extract
⅓ cup Michele's Original Granola
Maple Vanilla Glaze
1 cup powdered sugar
½ tsp vanilla extract
1 tbsp maple syrup
3-4 tbsp heavy cream
Optional: natural food coloring for the glaze, and extra granola and/or sprinkles for topping
- Preheat the oven to 350.
- Make the Donuts: Combine dry ingredients in a large bowl.
- Whisk in melted butter, milk and vanilla extract until combined.
- Fold in granola.
- Spoon into donut shaped baking pan, filling cavities ¾ of the way.
- Bake for 8-10 minutes.
- Maple Vanilla Glaze: Whisk together powdered sugar, vanilla extract, maple syrup, and heavy cream. If glaze seems a bit too thick, add cream a tbsp at a time until it reaches your desired consistency, then add natural food coloring if you're using.
- Dip the cooled donuts in the glaze, and immediately top with more granola and/or sprinkles before the glaze sets.