These jelly donut baked oats are as sweet as can be. With a sweet cakey base, and gooey jelly filling, it’s like a healthy take on a classic donut flavour.
If I’m being totally honest with you guys, I don’t think I’ve actually ever eaten a jelly donut before. Sure, I’ve had plenty of donuts over the years, but jelly donuts have just never really been my jam (get it? haha).
The only time I remember having one at all was while playing a game at a friend’s Halloween party back in elementary school. I must’ve been in like first grade or something, and my friend’s mom hung jelly donuts from a string, and we had to try and take a bite without using hands. I think it was some kind of modern take on the bobbing for apples concept. Maybe the jelly was meant to be spooky blood or something? Who knows.
Anywho, jelly donuts have just never been my thing.
But these jelly donut baked oats? I can get behind them.
I’ve made so many different baked oats flavours by now that I’m seeking outside inspiration to inspire new recipes. The other day, a friend of mine posted a picture of a sugar-coated jelly donut, and thus the inspiration was born.
Why You Need This for Breakfast
If you’re like me and are feeling a little sus about jelly donuts, let me convince you why you need this recipe in your life.
Not only is it easy to make, and delicious (as all baked oats are), but it’s also high-protein, and way healthier than eating an actual donut.
These baked oats are:
- Light
- Fluffy
- Perfectly sweet
- Lower in sugar
- Higher in protein
- Super satisfying
My Protein of Choice
When making baked oats, I go back and forth between using protein powder and not. Because these baked oats are relatively simple, though, I decided to add some caramel flavoured protein for good measure.
I used BSC Clean Vegan Protein in Salted Caramel, and it turned out really well! I have found that this protein can be a little bit grainy sometimes mixed in drinks, but for a baked recipe like this, it’s perfect.
Plus, the flavour is nice and sweet, so I didn’t even need to add any extra sweetener.
What If I Don’t Want to Use Protein Powder?
Don’t want to use protein powder? No problem. This recipe is totally doable without.
Simply add 2 tablespoon extra oats, and you’re good to go.
If you want to add a little extra something, you can also replace the protein powder with peanut powder or peanut butter.
Print📖 Recipe
Jelly Donut Baked Oats
- Total Time: 30 minutes
- Yield: 1 1x
Description
These jelly donut baked oats are as sweet as can be. With a sweet cakey base, and gooey jelly filling, it’s like a healthy take on a classic donut flavour.
Ingredients
- 1 egg replacer or flax egg (*see suggestions)
- 50 g non-dairy yogurt (plain or vanilla)
- ½ cup oats (rolled)
- ¼ cup dairy free milk
- 2 Tbsp vegan protein powder ((or more oats))
- ¼ tsp baking powder
- 1 pinch sea salt
- 1 tbsp lower sugar jam
- 1 tsp granulated sweetener (monk fruit, sugar, etc) (for topping)
Instructions
- Preheat Preheat oven to 180°C.
- Blend In a blender, mix all ingredients except jam and sweetener. Blend until everything is smooth and well-combined.
- Bake Pour ¾ of the blended mixture into a small, oven-proof ramekin (greased). Dollop jam into the centre of the batter, and top with remaining ¼ batter. Bake in the oven until cooked through, 25 minutes.
- Eat and Enjoy The ramekin will be hot, so use an oven mitt to take your baked oats out of the oven. Let them cool slightly, then eat and enjoy!
Notes
*Notes: I use McKenzie’s Vegan Egg Replacer in all of my baked oats and it never fails! You can also use a flax egg or chia egg. (Normal eggs work too, if you’re not vegan.)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 294
- Fat: 6.5
- Carbohydrates: 34.9
- Protein: 17.8
Keywords: baking, donut, jelly, oatmeal, oats
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