Baked Sweet Potato Maple Donuts
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup oat flour (created by processing Quaker Oats)
  • ½ cup Quaker Quick 1-Minute Oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2-3 tbsp maple syrup (depending on sweetness level)
  • 2 tbsp grass-fed butter
  • ½ cup sweet potato puree
  • ½ cup butternut squash (or pumpkin) puree
  • 1 egg
  • 1-2 tbsp almond milk
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • *optional add in: 1 scoop of collagen peptides for protein*
  • Topping suggestion:
  • 2 tbsp Coconut butter OR
  • 2 tbsp vanilla organic frosting (per donut)
  • Additional pumpkin pie spice
  1. Preheat your oven to 350º.
  2. Begin by blending 1 cup of Quaker Quick 1-Minute Oats into an oat flour. Add into a large bowl with ½ cup Quaker Quick 1-Minute Oats, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice and 1 tsp vanilla extract (add the collagen here if you are adding that in). Mix until well incorporated.
  3. In a separate bowl, combine the maple syrup, grass-fed butter, pumpkin puree, butternut squash puree, egg, and almond milk.
  4. Add the wet ingredients to the dry and mix well. Add 2-4 additional tbsp almond milk if batter seems too dry! Pour into a well-greased donut pan and bake in the oven for 15-20 minutes until a toothpick comes out clean.
  5. Let cool for at least 10 minutes before adding your topping. Either melt coconut butter over the tops for a drizzled look, adding pumpkin spice on top of the drizzle or frost with vanilla frosting!
Recipe by Chickpea in the City at