Description
Lightly baked, protein-powered donuts—only 70 calories each—made with oats, vanilla protein, Greek yogurt, and almond milk. Topped with a tangy strawberry yogurt glaze and a drizzle of rich chocolate, plus optional sprinkles for a festive touch.
Ingredients
Donuts (makes 6):
Olive oil spray (for greasing the pan)
¾ cup old‑fashioned oats (or gluten‑free oats)
36 g (≈1.3 oz) vanilla protein powder
3 tablespoons zero‑calorie all‑natural sweetener (or sugar)
¼ cup non‑fat Greek yogurt
½ cup unsweetened almond milk
1 teaspoon baking powder
Strawberry Glaze:
2 tablespoons non‑fat Greek yogurt
1 tablespoon low‑calorie strawberry jam (or regular)
Up to 2 teaspoons water, as needed to thin
Chocolate Drizzle:
⅛ cup semisweet chocolate chips
½ teaspoon coconut oil
Optional: 1 tablespoon all‑natural sprinkles for garnish
Instructions
Preheat your oven to 350 °F (175 °C) and spray a 6‑hole donut pan with olive oil.
In a food processor or high-speed blender, pulse the oats, vanilla protein powder, and sweetener until it forms a fine, flour-like texture.
Transfer to a bowl, then whisk in the Greek yogurt, almond milk, and baking powder until a smooth batter forms.
Fill each donut mold with about 4 tablespoons of batter, smoothing evenly.
Bake in the center rack for 20–25 minutes or until lightly golden.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the strawberry glaze: mix the yogurt and jam in a bowl, thinning gradually with water until it’s pourable but not too runny. Dip each cooled donut top-first into the glaze, then place back on the rack.
For the chocolate drizzle: melt chocolate chips and coconut oil in 10-second intervals in the microwave, stirring until smooth. Drizzle over the glazed donuts with a fork or spoon, then add sprinkles if desired.
Chill in the fridge until the chocolate sets, then serve.
- Category: Dessert
