These Cranberry Oatmeal Donuts with Coconut Date Icing are a perfect pick me up to get you going in the morning. They are gluten free, and have almost no added sugar! You can make them as donuts or muffins... the instructions are the same either way!
This recipe was sponsored by Modern Oats. All thoughts and ideas are my own.
Cranberry Oatmeal Donuts with Coconut Date Icing
3 containers Modern Oats 5 Berry Premium Oatmeal
3 tsp baking powder
1 tsp baking soda
2 Tbsp coconut sugar
1/3 cup plain Greek yogurt
1/3 cup unsweetened applesauce
2/3 cup whole milk
1 tsp vanilla extract
1 Tbsp avocado oil
1/2 cup melted coconut butter
1/2 cup water
1 Tbsp medjool date paste
Add the oatmeal, baking powder, baking soda, and coconut sugar to a high powered blender or food processor and blend/process until finely ground. Add the remaining donut ingredients and process/blend until the batter is smooth. You may need to scrape down the sides of your blender or food processor once or twice.
Set the batter aside. Preheat your oven to 375 degrees. (350 if using a convection oven.) Rub a donut or muffin pan with avocado oil. Lightly sprinkle a flour of choice (I just use my favorite gluten free flour blend) over the pan and shake/tilt the pan to coat each donut/muffin space with flour. Shake off any excess flour.
Fill each donut or muffin space 2/3 full with batter. Bake for 15 minutes. (I tested both the muffins and donuts... 15 minutes works for both of them!)
While the donuts are cooking, melt your coconut butter over low heat on the stove. Add in the water and medjool date paste. (Check out my high protein oatmeal chocolate chip cookies for my date paste recipe.) Stir until combined and leave it on the stove, over low heat, until the donuts are done baking. Once the donuts have cooled, spread about 1/2 Tbsp of "icing" on each donut and top with additional toppings if desired! Enjoy! Recipe makes about 12 donuts. (or muffins!)