Shared by Inspired By This, these maple pecan oatmeal donuts are the perfect breakfast treat to make this fall. It’s a delicious twist on a bowl of your classic hot oatmeal. They are a light cake donut with cinnamon and oats topped with a sweet maple pecan glaze. This recipe makes about 9 donuts. You may want to make two batches cause these puppies won’t last long!

INGREDIENTS:
FOR THE DONUTS

1/3 cup melted coconut oil
2/3  cup brown sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup buttermilk
3/4 cup whole oats

FOR THE FROSTING
2 cups powdered sugar
2 1/2 tablespoons milk
3 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
3/4 cup chopped pecans

INSTRUCTIONS:
FOR THE DONUTS
-PREHEAT OVEN TO 350 DEGREES F. GREASE DOUGHNUT PAN AND SET ASIDE.
-IN A LARGE BOWL COMBINE COCONUT OIL, BROWN SUGAR, VANILLA EXTRACT, AND EGGS.
-USING A SEPARATE BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, SALT, AND CINNAMON.
-SLOWLY ADD FLOUR MIXTURE ALTERNATING WITH BUTTERMILK TO THE LARGE BOWL.
-FOLD IN WHOLE OATS.
-SPOON BATTER INTO DOUGHNUT MOLDS, FILLING ALL THE WAY TO THE EDGE.
-BAKE FOR 13-15 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN.
-ALLOW DOUGHNUTS TO COOL FOR 10 MINUTES BEFORE PLACING ONTO COOLING RACK.
-LET COOL COMPLETELY BEFORE APPLYING FROSTING.

FOR THE FROSTING
-COMBINE THE POWDERED SUGAR, MILK, SYRUP, AND VANILLA IN A BOWL UNTIL IT HAS NO LUMPS AND IS SLIGHTLY POURABLE.
-IF THE FROSTING IS TOO STIFF, HEAT IN MICROWAVE FOR A FEW SECONDS AT A TIME.
-DIP EACH DONUT INTO THE FROSTING AND IMMEDIATELY SPRINKLE WITH SOME CHOPPED PECANS.

Enjoy 🙂 You might also want to try these maple pecan roasted oats!