Baked Oatmeal Chocolate Chip Doughnuts
Print Recipe

Baked Oatmeal Chocolate Chip Doughnuts #CookingwithGerber

This healthy mini doughnut recipe uses baby food and alternate flour with no sugar added to allow for a scrumptious tasting doughnut without all the calories or guilt.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 48
Author: Lisa Douglas


For the glaze (optional)


  • Preheat oven to 350 degrees and spray your mini doughnut pans.
  • In a medium-sized bowl, blend together all your ingredients until well combined.
  • Fold in mini chocolate chips.
  • Using a teaspoon, lay mixture inside doughnut well.
  • *NOTE* This is not your typical doughnut dough/batter, so it will require you to press down a little to remove any air bubbles.
  • Bake for about 15 or so minutes, watch closely - doughnuts should be golden brown around the edges.
  • Let cool in the pan for 5-10 minutes before removing to baking rack using a spoon or butter knife to gently release it from the pan. (It will end up really moist and brownie-like, which means delicate.)
  • Drizzle with glaze (optional).

For the glaze (optional)

  • Melt chocolate until creamy (two or three 25 second microwave increments should do it.
  • Add in coconut oil, vanilla, almond milk and mix gently.
  • Reheat in the microwave for 20 seconds and stir.
  • (Can be cool to be drizzled, does not need to be done right away)
  • Drizzle gently with a spoon over top the doughnuts on the baking rack