Looking for more vegan breakfast ideas? Try my Classic vegan cinnamon rolls as well as my Oat Flour Pancakes AND my Vegan French Toast!

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make the PERFECT Vegan Cinnamon Rolls using a Taylor food scale to measure the flour!

There’s NOTHING I love more than a good pan of fresh cinnamon rolls on Christmas morning! Especially when I’m able to prep them the night before for MINIMAL work the morning of.

I wanted to elevate my cinnamon roll game this holiday season with these GINGERBREAD Cinnamon Rolls- they’re like the classic but with a slight flavor twist that you’ll love!

Why You’ll LOVE This Recipe

• Easy to customize: Add nuts, raisins, or swap the frosting for a vegan cream cheese glaze!
• Holiday vibes in every bite: Packed with warm gingerbread spices like cinnamon, nutmeg, and ginger!
• Vegan-friendly: Perfect for anyone following a plant-based diet. if you only need these to be egg free, feel free to use regular milk and butter.
• Make-ahead option: Prep them the night before for a stress-free holiday breakfast.
• Soft, fluffy, and gooey: The perfect texture for a cinnamon roll.

The Importance of Measuring Flour by Weight

When it comes to baking, precision is key—and this is especially true for flour. While using measuring cups might seem like the easiest option, it’s also the most inconsistent. A cup of flour can vary greatly depending on how you scoop it—sometimes you’ll end up with too much flour, which can make your dough tough and dense. Other times, you might not have enough, leaving your dough too sticky to work with.

That’s why I highly recommend measuring your flour by weight. Using a kitchen scale ensures that you get the exact amount called for in the recipe, every single time. Most baking recipes (including this one!) work best with a standard measurement of 120 grams of flour per cup.

Don’t have a kitchen scale yet? They’re affordable, easy to use, and a total game-changer for baking. Trust me—you need one! THIS is the Taylor scale I used for this recipe

Ingredients we’re working with

• Sugar: good old fashioned white sugar works great.
• All purpose flour: I suggest getting a higher quality flour for this recipe. I’ve never tried making this particular recipe gluten free but if that’s something you’re interested in, your best bet is to use a gluten-free 1-1 flour.
• Plant-based milk: any kind of plant based milk would work well in this recipe including coconut milk, soy milk or oat milk.
• Vegan butter: I’ve been really liking the Country Crock plant butter lately but whatever you have will work well!
• Active dry yeast and salt
• Brown sugar and vegan butter for the filling PLUS some warming spices
• Molasses: for that classic gingerbread taste!

Tips for success

1. Don’t overheat the milk mixture: If the milk is too hot, it’ll kill the yeast. Aim for a “bathwater” temperature—around 110°F. I use this Taylor digital thermometer to make sure the temperature is just right!
2. Let your dough rise in a warm spot: If your kitchen is cold, you can let the dough rise in a slightly warmed oven (turn it on for 1-2 minutes, then off).
3. Soft butter is key for the filling: Ensure the butter is spreadable but not melted to get that perfectly gooey filling we all love!
4. Use a sharp knife or dental floss to slice: Dental floss ensures clean cuts without squishing the dough. A good cerated knife also works well.
5. Frost while warm: Spread the frosting while the rolls are still hot to let it melt into the crevices—heavenly!

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Place in an airtight container and refrigerate for up to 5 days. Reheat before serving.
• Freezer: Freeze unfrosted rolls for up to 3 months. When ready to enjoy, simply thaw, warm, and frost.

If you try this Vegan Gingerbread Cinnamon Rolls recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

More vegan breakfast ideas for you:

• Vegetarian Breakfast Hash
• Vegan French Toast
• Tempeh Bacon
• Baked Vegan Donuts

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Gingerbread Cinnamon Rolls

These Gingerbread Cinnamon Rolls are VEGAN and simple to make! They can even be prepped the day before for easy cinnamon rolls in the morning.

Course baking, Breakfast, vegan breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Calories 387kcal

Author Brita Britnell

Ingredients

For the dough:

• 1 ½ cups milk of choice at room temperature*
• ⅓ cup vegan butter melted
• ¼ cup organic sugar
• 1 packet active dry yeast 2 1/4 teaspoon of yeast
• 4 cups flour (500g) divided
• ¾ teaspoon salt

For the filling:

• ½ cup vegan butter at room temperature you want it to be soft enough to spread along the dough
• 3 tablespoons molasses
• ¾ cup brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground ginger

For the frosting:

• 1 cup powdered sugar
• 1 tablespoon milk of choice

Instructions

• In a small saucepan, mix together the milk, butter, and sugar. Cook over low-medium heat, stirring frequently, until the sugar is dissolved and the liquid reaches 110 degrees F. It should feel like a nice hot bath but should NOT be too hot to touch. If your liquid gets too hot, you need to let it cool down (roughly to 110 degrees) before proceeding —hot liquid will ruin the yeast.. Remove from the heat.
• Sprinkle the packet of yeast over top of the milk mixture and let sit for 2 minutes so the yeast can activate. Pour the mixture into a large bowl.
• Add in 3 1/2 cups of flour and the salt. Mix with a wooden spoon until just combined. Cover the bowl and let the dough rise for 1 hour. It should rise to nearly double.
• Pre-heat the oven to 350 degrees F and grease a roughly 9×13 inch casserole dish and set aside.
• In a small bowl, mix together the butter, molasses, brown sugar, cinnamon, nutmeg, and ginger for the filling. Set aside.
• Add an additional 1/2 cup of flour to the dough and mix with your hands until combined. It will be a little shaggy at this point. Turn out onto a well floured surface and knead for about 3 minutes. If the dough is sticky at all, add more flour, 1 tablespoon at a time.
• On a floured surface, roll the dough out into a rectangle that’s roughly 15 x 9 inches. Stretch the corners just a bit to make sure that everything is even.
• Spread the softened butter on the dough leaving about a 1/4 inch margin around the edges. Evenly sprinkle on the brown sugar and cinnamon mixture.
• Starting at one of the longer edges, tightly roll up the dough and place the log seam side down. Cut the dough into 12 even pieces and then place them into the prepared baking dish. Cover the dish and let rise again for 30 minutes. If desired, you can cover the dish and place it into the fridge overnight so they're ready to bake in the morning.*** Bake for 30 minutes.
• Prepare the frosting by whisking together the frosting ingredients. Once out of the oven, frost immediately and ENJOY!

Notes

*you can use any plant based milk that you want here

***to bake the cinnamon rolls in the morning, prepare them the night before and put them in the fridge BEFORE the second rise. Take them out of the fridge 1 hour before you desire to bake them so that they can rise for a second time (they should puff up a decent bit). To lightly speed up the 2nd rise, you can put them in the oven for 30 minutes at 100 degrees F BEFORE starting to pre-heat the oven. Proceed with the recipe as usual.

Nutrition

Calories: 387kcal | Carbohydrates: 65g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 266mg | Potassium: 194mg | Fiber: 2g | Sugar: 33g | Vitamin A: 653IU | Vitamin C: 0.03mg | Calcium: 74mg | Iron: 2mg

The post Gingerbread Cinnamon Rolls appeared first on Food with Feeling.

Want more simple Baked Oats recipes? You should give my classic baked oats a try as well as my one pan mixed berry baked oatmeal and my Apple Pie Cinnamon Baked Oatmeal!

Hopefully you know by now what a huge fan I am of baked oats! I have so many different variations on my site and am always adding more.

I’m sharing this particular recipe as part of my holiday series of recipes and I really love how it turned out!

Lets dive right into it.

Ingredients you’ll need

• Cocoa powder
• Old-fashioned oats: The base of this recipe, providing texture and fiber. I’ve never tried this with any other kind of oats so I can’t say how well it would work.
• Milk of choice: Use whatever you have on hand—dairy, almond, oat, or soy milk all work well!
• Peppermint extract: For that classic holiday taste! be sure not to add too much as it is pretty strong!
• Maple syrup: Natural sweetness that keeps this refined sugar-free.
• Nut butter: Adds creaminess and a boost of protein—use your favorite kind OR you can use something like sunflower seed butter for a nut free option!
• Ripe banana: Acts as a natural sweetener and binder. This is what we’re using instead of an egg to keep it plant- based.
• Optional chocolate chips: Because more chocolate is always a good idea!
• Crushed peppermint: For that festive topping (and a satisfying crunch!).

Expert Tips

• Don’t overblend: A few oat pieces are okay for texture.
• Make it extra decadent: Drizzle melted chocolate on top before serving.
• Go nut-free: Swap the nut butter for sunflower seed butter.
• Meal prep win: Bake ahead, slice, and refrigerate for quick breakfasts all week.

Frequently asked questions

If You Try This Recipe

If you try this Baked Oats recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

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Chocolate Peppermint Baked Oats

These Chocolate Peppermint Baked Oats taste just like a fudge brownie with a nice holiday twist that everyone will love! It comes together ALL in one blender and make for a delicious meal prepped breakfast!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 263kcal

Author Brita Britnell

Ingredients

• 2 tablespoons cocoa powder
• 1 cup old fashioned oats
• ⅔ cup milk of choice
• ½ tablespoon baking powder
• ½ teaspoon baking soda
• pinch salt
• ½ teaspoon peppermint extract
• ¼ cup maple syrup
• 3 tablespoons nut butter
• 1 ripe banana

Mix-ins

• Optional handful of chocolate chips
• For topping: crushed peppermint

Instructions

• Preheat the oven to 350 degrees F. Grease a small dish with cooking spray. My dish is about 6×9 inches but a bread pan or an 8×8 would work as well.
• In the base of a blender, combine all of the ingredients minus the toppings. Blend until smooth and few lumps remain. Pour into the prepared pan.
• Fold in the chocolate chips and sprinkle the top with crushed peppermint.
• Bake for 25-30 minutes until set on the top and a toothpick inserted in the middle comes out mostly clean. It’s ok if it’s still a little soft. Let cool slightly and enjoy!

Nutrition

Calories: 263kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 316mg | Potassium: 414mg | Fiber: 5g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 2mg

The post Chocolate Peppermint Baked Oats appeared first on Food with Feeling.

Every fall, I absolutely have to whip up some of this crockpot apple butter! It comes together with just a few simple ingredients to create a rich, velvety spread that will fill your home with the warm scent of cinnamon and apples.

As the apples cook down slowly in the slow cooker, they absorb the deep flavors of brown sugar, cinnamon, nutmeg and vanilla. The result is a sweet, spiced apple butter that’s perfect for spreading on toast, drizzling over pancakes, stirring into oatmeal or enjoying by the spoonful.

Why you will love this recipe

• Easy to make: Just toss the ingredients into the slow cooker and let it do all the work!
• Super flavorful: Sweet apples, cinnamon, nutmeg, and vanilla combine for a warm, comforting spread.
• Perfect for fall: The smell of apples and spices simmering all day fills your home with cozy vibes.
• No added preservatives: Homemade apple butter with simple, natural ingredients.
• Great for gifting: Makes a perfect homemade gift for friends and family.

The ingredients in this recipe are very simple:

• Fresh apples: You can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
• Brown sugar: My recipe calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
• Cinnamon + nutmeg: Adds warm, cozy, fall flavor everyone loves.
• Vanilla extract: Many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
• Salt: Helps balance the sweetness and enhances the other flavors.

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (it ends up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir it every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point, the apple butter is ready to enjoy and will be about the consistency of chunky applesauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work – just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter. Serve and ENJOY!

Helpful tips

• Make less: My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simply weigh out 2 1/2 pounds of apples.
• Use a mix of apples: A couple of different apple varieties, such as Fuji, Gala, or Honeycrisp with a tart variety like Granny Smith, brings depth of flavor. Using sweeter apples also means you may need less sugar.
• Peeling and coring: Even though you’ll blend the apples, be sure to peel and core them first. This will result in a smoother texture and prevent any bitterness from apple skins.
• Cook low and slow: For the richest, thickest apple butter, let it cook on low for 10 hours. This slow cooking process allows the flavors to deepen.

Frequently asked questions

Ways to enjoy it:

Most often, I LOVE to eat my apple butter on a piece of toast but this is also great on waffles, biscuits, pancakes and muffins!

I HIGHLY suggest mixing some into oatmeal which is so so delicious!

Storing apple butter:

Put the apple butter in airtight containers and store in the fridge for a few weeks. It also freezes well! Place it in the freezer and use within 6 months.

More apple recipes

• Easy Sautéed Cinnamon Apples
• Vegan Apple Crisp
• Easy Apple Tart
• Dutch Apple Pie

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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Crockpot Apple Butter

This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!

Course jam

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 40 oz

Calories 61kcal

Author Brita Britnell

Ingredients

• 5 pounds apples peeled, cored, and rough diced** see note for varieties
• 1 ½ cups brown sugar packed
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

Instructions

• Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
  5 pounds apples, 1 ½ cups brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
• Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
• After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
  1 teaspoon vanilla extract
• You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!

Video

Notes

**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.005g | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg

The post Slow Cooker Apple Butter appeared first on Food with Feeling.

These irresistible sautéed apples have been my go to for breakfast lately! I like eating them with a bowl of oatmeal or on top of waffles or pancakes. I’ve made a version of this sautéed apples recipe for a few years now but I would just be aimlessly throwing cinnamon and nutmeg and brown sugar in a pot with apple slices and hoping for the best. More often than I care to admit, the apples ended up either way too sweet or not sweet enough. This recipe totally fixes that!

I wanted this recipe to be quick and easy, and also a reasonable portion size so that you’re not left with a ton of leftover apples. If you DO want extras for later (the apples reheat very well) then you can easily double or triple the recipe. As written, the recipe makes the perfect amount for topping 2 large bowls of oatmeal.

Reasons you’ll love this recipe

• Major deliciousness: These are essentially apple pie without the crust. Combine them with vanilla ice cream or whipped cream and it’s a match made in heaven!
• Better-for-you dessert: This sautéed apples recipe is gluten free, dairy free and vegan! If you want to make it without refined sugar, use coconut sugar instead of brown sugar.
• They’re super versatile: There are so many ways to use these warmly spiced apple slices! Whether enjoyed straight out of the pan, mixed in yogurt or served over French toast, they’re always a treat!
• Great for meal prep: I like to make a big batch of these and keep them in the fridge for snacks and breakfast toppers throughout the week. I’m not much of a meal prep-er but these apples are an exception to the rule!

Ingredients you’ll need

You’re going to LOVE how simple and delicious this easy sauteed apples recipe is to make. Here’s what you’ll need:

• Butter or coconut oil: For cooking the apples.
• Apple: I like a sweeter apple that holds its shape well, like Honeycrisp apples or pink lady apples, but any variety works great in this recipe!
• Brown sugar: Makes the apples get deliciously caramelized and just sweet enough.
• Spices: Both ground cinnamon and ground nutmeg add cozy, warm flavor.
• Cornstarch: A mix cornstarch and water creates a slurry that thickens the saucy apples.

Substitutions and variations

• Apples: Use tart apples, such as Granny Smith apples, for more of a tart flavor.
• Sugar alternative: To make these refined sugar free, replace the brown sugar with coconut sugar or even monk fruit sweetener. you could also try using maple syrup or honey although I haven’t tested that yet.
• Extra add-ins: Feel free to stir in some raisins, dried or fresh cranberries or chopped pecans or walnuts for some extra texture and flavor.

Helpful tips

• Slicing the apple: I like to chop my apple into bite-sized pieces as seen in the pictures but you can also slice them into thin larger pieces.
• Peeling the apple: While peeling the apple is not completely necessary, I prefer the apple to be peeled because the texture will be more like apple pie filling. However, you can keep the skin on, if you want more texture and nutritional benefit.

Frequently asked questions

What are the best apples for sautéing?

You want an apple that will hold up to the heat, so I recommend using crisp-crunchy apples like Honeycrisp, Jazz, Pazazz, Braeburn, Jonagold, Pacific Rose, Pink Lady, Fuji, Pinata, or Granny Smith. Avoid soft, mealy, or creamy-flesh apples like Red Delicious, Gala apples, and McIntosh. They will become too mushy.

How to serve sautéed apples?

There are so many ways to enjoy these sautéed apples for nearly every meal of the day! Use them as an apple pie filling to fill puff pastry, crescent rolls or crepes. Spoon them over vanilla ice cream, cheesecake or yogurt. Use them as a topping for pancakes, waffles, or french toast. Stir them into traditional oatmeal, overnight oats, or baked oatmeal. Pile them on pork tenderloin or pork chops!

Storage recommendations

Place cooled leftovers in an airtight container and store in the fridge for up to 3-4 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

More apple recipes

• Apple Baked Oatmeal
• Apple Pie Crescent Rolls
• Dutch Apple Pie
• Easy Apple Tart

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Easy Sautéed Cinnamon Apples

These Easy Sautéed Cinnamon Apples taste just like apple pie without the crust! This recipe is made in one pan, with simple ingredients in less than 15 minutes. They’re perfectly sweet and so full of flavor! Enjoy them over oatmeal or pancakes for breakfast or with ice cream for dessert.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 181kcal

Author Brita Britnell

Ingredients

• 1 ½ tablespoons butter or coconut oil
• 1 large apple peeled, cored and either sliced thinly or chopped into bite sized pieces
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• ½ teaspoon cornstarch + 2 tablespoons of water

Instructions

• In a medium saucepan, melt the butter over medium heat. Once it's completely melted, add in the apples and stir until they are fully coated in the butter. Sauté for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
• While the apples cook, stir together the cornstarch and water in a small bowl and set aside.
• Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
• Serve and ENJOY!

Notes

Place cooled leftovers in an airtight container and store in the fridge for up to 3 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 139mg | Fiber: 3g | Sugar: 23g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.2mg

The post Easy Sautéed Cinnamon Apples appeared first on Food with Feeling.

Meet your new favorite fall treat – moist, spiced pumpkin donuts covered in a sweet cinnamon-sugar coating! They cook in just 10 minutes for a quick and tasty fall breakfast or dessert. So good, they’ll disappear fast!

Reasons you’ll love this recipe

• Decadently delicious! These homemade pumpkin spice donuts are the best way to start your day. Packed with warm pumpkin flavor, I love them with a hot cup of coffee or tea. They are lick-your-fingers good! 
• Quick and easy to make: These come together so easily and quickly. There’s no rising time and no mixer needed! You can have these on the table in just about 20 minutes total!
• All the fall flavors: With the warm spices and major pumpkin flavor, this would be the perfect breakfast for Thanksgiving morning, or any morning that you really want to treat yourself!

Ingredients you’ll need

These soft, moist pumpkin donuts are vegan, dairy free, and absolutely irresistible. They require just a handful of simple ingredients: Here is everything you’ll need to make them:

• Flour: For fluffy, tender donuts, I like to use all-purpose flour.
• Baking staples: Since there is no yeast in this recipe, the baking soda and baking powder are what helps the donuts rise and keeps them from being dense.
• Salt: Just a pinch to enhance the flavors.
• Pumpkin pie spice: This spice mix is usually a combination of cinnamon, nutmeg, all-spice, and ginger. You can use store-bought or try my homemade pumpkin pie spice recipe!
• Maple syrup: For the perfect amount of sweetness.
• Milk: Use any milk you’d like to add moisture to the batter.
• Vanilla extract: Adds warmth and sweet flavor.
• Pumpkin puree: The pumpkin puree is a key ingredient for real pumpkin flavor! Make sure to use 100% pumpkin and not pumpkin pie filling, which has added spices and sugar.
• For the topping: Spray the donuts with cooking spray, so the delicious cinnamon and sugar coating sticks.

Variations and substitutions

• Flour: Alternatives to all-purpose flour that should work great are whole wheat pastry flour, or to make them gluten free, use a gluten-free 1:1 all-purpose flour.
• Pumpkin spice: You’ll need 1/2 teaspoon of pumpkin pie spice, if you don’t have any, you can sub with ground cinnamon or use 1/4 tsp ground cinnamon, a generous pinch of ground nutmeg, a generous pinch of ground ginger and a small pinch of ground cloves or allspice.
• Milk: While any milk will work, be sure to use a plant based milk like almond milk to keep these vegan friendly.
• Glaze: To make glazed donuts instead of cinnamon-sugar, stir together 1/2 cup powdered sugar, 1/4 tsp vanilla extract and 2-3 tsps of milk to thin. Once donuts have cooled completely on a wire rack, you can drizzle them with the glaze or dip them into the glaze.

How to make this recipe

This pumpkin donut recipe is very similar to my vegan pumpkin muffin recipe which means that it’s an easy one bowl recipe. You’re welcome. Plus, these are baked, not fried, for those who want to make homemade donuts but don’t want the hassle of frying. But not to worry, they’re just as tasty!

We’re going to start by sifting together the dry ingredients and then gently mixing the wet ingredients right into the same large bowl.

To make for an optimally smooth and pretty donut, I put my batter into a baggie, cut off one corner, and then pipe the batter into the donut pan.

One of my favorite parts about this recipe is that it only takes the donuts TEN quick minutes to bake. While the donuts cool on a wire rack, make the sugar topping. In a shallow bowl, mix together the sugar and cinnamon (or pumpkin pie spice). Once donuts have cooled a bit, lightly spray with cooking spray and then toss them into the cinnamon sugar until fully coated.

Helpful tips

• Measure your flour accurately: Whenever you are baking, it is important to measure the flour correctly to get tender and moist donuts, cupcakes, cookies, muffins or cakes. To measure it correctly, spoon the flour into the measuring cup and (without shaking the cup) use the straight edge of a butter knife to level off the flour.
• Don’t over mix the batter! Once you add the wet ingredients to the dry ingredients, don’t over mix! Gradually stir until all the ingredients are just combined. Over mixing can result in dense donuts!
• Piping donuts into the pan: To make it really easy to transfer the batter to the pan, spoon the dough into a piping bag or large zip-top bag with one corner snipped. Then, easily pipe the dough into the wells of the pan.
• Using canned pumpkin: A 15-ounce can of pumpkin puree holds nearly 2 cups, so you will have about 1 1/2 cups leftover. Use it to make a healthy pumpkin smoothie, or pumpkin oatmeal cookies. To keep it for later, transfer the leftover pumpkin puree into an airtight container and keep it refrigerated for up to one week.

Frequently asked questions

Can I make these without a donut pan?

If you want these in a donut shape, you’ll need to bake them in donut molds. However, if you don’t have a donut pan, you can make these in muffin form instead. Just make sure to bake about 5-7 minutes longer and check for doneness with a toothpick!

How do I know when the donuts are done baking?

Use a toothpick and poke it into the baked donut. If the toothpick comes out without any crumbs (or just a few) stuck to it, then the donuts are done. You can also check for doneness by gently pressing a finger on the top of one of the donuts, and if it springs back, it’s done.

Do baked pumpkin donuts taste the same as fried donuts?

Baked donuts are super tasty but they are a bit different from fried donuts. They will have more of a cake-y texture like a muffin or small round cake.

Storage recommendation

If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in an airtight container in the fridge for up to 1 week.

Decorating idea

I’ve played around with these donuts a bit and made them into actual pumpkins. I simply added a few drops of orange food coloring to the icing and then used a pecan as the stem. This is optional but I also used some green gel icing from the store to create little stems. SO CUTE!

Donut baking pans

I have THIS donut baking pan but here are a few other options as well:

• Bellemain Non-stick pans
• Silicone Donut pans
• CopperKitchen Non-stick pans

More fall breakfast recipes

• Pumpkin Baked Oats
• Apple Baked Oatmeal
• Apple Cinnamon Oatmeal
• Vegan Pumpkin Bread

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Pumpkin Donuts

These Baked Pumpkin Donuts are FULLY vegan and require just a handful of simple ingredients. They can be made ALL in one bowl and are seriously the most delicious fall treat!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 donuts

Calories 200kcal

Author Brita Britnell

Ingredients

• 1 cup all purpose flour can also use pastry flour or something similar, I have not tried these with a gluten free flour except a 1-1 flour substitute
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• pinch salt
• ½ teaspoon pumpkin pie spice
• ¼ cup maple syrup
• ½ cup milk of choice
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree

For the topping:

• ½ cup sugar I use cane sugar
• ½ tablespoon ground cinnamon or pumpkin pie spice
• Cooking spray

Instructions

• Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
• In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  1 cup all purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon pumpkin pie spice
• Stir in the milk, maple syrup, vanilla extract, and pumpkin puree. Stir until well combined.
  ¼ cup maple syrup, ½ cup milk of choice, 1 teaspoon vanilla extract, ½ cup pumpkin puree
• Evenly divide the batter into the donut pan. You can spoon it in and shake the pan a bit to level it out OR you can pour the batter into a baggie, cut one corner, and then pipe the batter into the donut pan.
• Bake for 9-12 minutes or until a toothpick inserted in the donuts comes out clean. Mine took right at 10 minutes.
• While the donuts cool, make the sugar topping. In a shallow bowl, mix together the sugar and cinnamon/ pumpkin pie spice.
  1/2 cup sugar, ½ tablespoon ground cinnamon or pumpkin pie spice
• Once donuts have cooled a bit, lightly spray with cooking spray and then toss them into the cinnamon sugar until fully coated. ENJOY!
  Cooking spray

Video

Notes

If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 200kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 173mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3212IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

The post Baked Pumpkin Donuts appeared first on Food with Feeling.

I hope you know by now that I absolutely LOVE a good baked oatmeal! They’re so simple to make, which I love, and are such a filling and delicious breakfast.

If you’re looking for the quintessential autumnal breakfast then look no further than this Apple Cinnamon Baked Oatmeal! It’s also conveniently completely vegan!

Ingredients we’re working with

The ingredient list for this oatmeal is SUPER SIMPLE and I love it for that. There are 2 different components for this recipe: 1) the baked oatmeal and 2) the cinnamon apple topping. Here’s what you’ll need:

• Apples. You can use whatever apples you’d like. I prefer a sweater apple in this recipe such as gala, fuji, or honey crisp. If you want a more tart apple, I suggest something like granny smith.
• Oats. we’re using old fashioned rolled oats for this recipe. I’ve never tried it but I think quick oats would work well with this recipe as well. Make sure that your oats are certified gluten-free as needed.
• Milk. You can use whatever milk you’d like. I’ve tested this with 2% milk and soy milk. Almond milk would also work well for a dairy-free choice.
• Chia seeds. since we’re not using eggs, the chia seeds help solidify the oatmeal plus they provide a nice boost of fiber to the oats.
• Cinnamon + Nutmeg + salt. For all that yummy fall flavor we’re using some warm spices! Feel free to swap this out for pumpkin pie spice.
• Butter. We’re using this to saute the apples. Feel free to use oil OR a vegan butter as desired.
• Other optional toppings. Nuts (such as walnuts or pecans), raisins, brown sugar, cranberries.

How to make it

ALL of the ingredients for the oat mixture get mixed together RIGHT inside of the baking dish.

To cook the apples, simply melt the butter and then add in the apples + spices. Cooke for about 8 minutes until they’re softened a little.

Once the apples are sautéd, gently spoon them on top of the oatmeal being sure not to mix them in. You want them to just sit right on top of the oatmeal. Then simply bake for 25 minutes until the oatmeal is set.

Store the leftovers in the fridge in an airtight container for up to 5 days.

More Oatmeal recipes you’ll love:

• One Pan Baked Berry Oatmeal
• Cinnamon Oatmeal
• Apple Cinnamon Oatmeal
• Pumpkin Baked Oats
• Single Serve Protein Oatmeal
• Tiktoks viral Baked Oats

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Apple Baked Oatmeal

This Cinnamon baked Oatmeal is SO simple to throw together and makes for the most delicious fall breakfast!

Course Breakfast, vegan breakfast

Cuisine American

Prep Time 12 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Brita Britnell

Ingredients

For the oatmeal:

• ½ cup apple sauce unsweetened
• 1 cup old fashioned oats
• 1 cup milk of choice
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 1 apple peeled, cored, and finely diced

For the apple topping:

• 1 tablespoon unsalted butter
• 1 apple peeled, cored and finely diced
• ½ teaspoon ground cinnamon
• 1 tablespoon maple syrup
• pinch of nutmeg

Instructions

• Pre-heat the oven to 350 degrees F and lightly grease a small casserole dish (mine is equivalent to an 8×8 inch pan).
• In a small saucepan, melt the butter over medium-low heat. Once melted, add in the diced apple as well as the cinnamon and nutmeg. Cook without stirring for 3 minutes. Stir and cook for 5 more minutes, stirring every minute or so. Remove from the heat.
  1 tablespoon unsalted butter, 1 apple, 1/2 teaspoon ground cinnamon, pinch of nutmeg, 1 tablespoon maple syrup
• Meanwhile, prepare the oatmeal. Directly in your prepared pan, add in the oatmeal ingredients and mix until fully combined. Gently spoon the sauteed apples on top of the oatmeal and do not mix.
  1/2 cup apple sauce, 1 cup old fashioned oats, 1 cup milk of choice, 2 tablespoons chia seeds, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, Pinch of salt, 1 apple
• Bake for 25 minutes until the oatmeal is set. Serve immediately with a drizzle of maple syrup and ENJOY!

Notes

Apples: honestly, whatever kind of apples you like will work in this recipe. Use granny smith for a more tart taste OR honeycrisp for a little sweeter (this is my preference).

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 28mg | Potassium: 325mg | Fiber: 7g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 2mg

The post Apple Baked Oatmeal appeared first on Food with Feeling.

The Best Vegan French Toast Recipe!

I’ve tried a ton of vegan French toast recipes and could NEVER find one that was as good as the original…so I created my own. AND OH BUDDY is this French toast SO GOOD even without the eggs! This is my go-to weekend breakfast for when we really want to treat ourselves. ?

This is a recipe that I’ve been meaning to post for years now! Seeing as French toast is one of my all time favorite breakfast dishes, I figured that it was time I created a vegan version. I’ve tried a quite a few vegan French toast recipes that make things extra complicated with hard to find ingredients, so I really wanted to keep this recipe simple.

The hardest part about making French toast vegan is replacing the egg. In most baked goods, it’s easy to replace an egg with applesauce, banana or several other things. But that doesn’t quite work here.

Instead, we’re replacing the egg with a flax egg. It works to kind of stick to the outside of the bread and give that nice thick texture to the cooked toast.

Ingredients

Vegan French toast requires just a handful of simple ingredients. Here’s what you’ll need:

• Ground flaxseed. In our vegan French toast, this is the ingredient that mimics the egg that regular French toast uses to create the crustiness on the bread.
• Non dairy milk. Use whatever non dairy milk you like best. I really love soy milk or oat milk with this.
• Cinnamon + nutmeg. Warm spices that make this French toast taste incredible! For a more seasonal flavor, you can also sub these for pumpkin pie spice.
• Vanilla. For even more delicious flavor!
• Salt. Brings out the cinnamon and nutmeg flavors.
• Bread. I recommend using a thick-cut bread. Challah or brioche bread work great because they’re nice and fluffy but you’ll want to make sure to find vegan versions of them. More details on the best bread, below.
• Toppings. Don’t forget the fun toppings! The options are endless – fresh fruit, powdered sugar, vegan butter, maple syrup and/or almond butter are all yummy choices.

How to Make This Recipe

Vegan French toast is made just like regular French toast, but without the eggs. The milk is easily replaced with any preferred non dairy milk (I typically use almond milk because it’s always in my fridge) and for this particular recipe, we’re replacing the egg with a flax egg of sorts. French toast needs a bit of a binding agent that sticks to the outside of the bread and solidifies as it cooks (these are all very untechnical terms).

1. Start this recipe by combining the milk and ground flaxseed together in a shallow bowl. Let this mixture sit and thicken for about 5 minutes.
2. Next, add all other ingredients to the flaxseed mixture. No matter what I do, I find combining the cinnamon and nutmeg into the liquid rather difficult. If you whisk for a good few minutes, it’ll incorporate a decent bit. Then I usually add in a little more cinnamon midway through dipping the bread into the mixture.
3. Spray a large skillet with cooking spray and heat over medium heat.
4. Lightly dip the slices of bread in the milk mixture so that the bread is just covered on each side (NOT soaked).
5. Cook the bread in the skillet for about 4 minutes on each side or until golden brown.
6. Once done, top with syrup, fruit, and a dusting of powdered sugar and ENJOY!

Best Bread to use

The kind of bread you choose for this French toast recipe REALLY matters; even more than for the average French toast recipe. Do NOT use fresh, soft white bread for this recipe. You can make it work for traditional French toast that has egg in it, BUT it does not work well for this vegan French toast. You want slightly tougher bread that will hold up once dipped in the liquid.

Most often, I use stale sourdough bread for this recipe.

You’ll want a bread that is roughly the thickness and texture of potato bread or challah bread. You can also use softer bread that has gone a bit stale which is what I used here.

Tips

• When I make traditional French toast, I let the bread soak up a lot of the liquid. DO NOT do that with this vegan French toast recipe. For best results, lightly dip each side of the bread into the milk mixture, so that it is fully covered, but not completely soaked through.
• Leftover vegan French toast will keep fresh in the refrigerator for up to 4 days or in the freezer for up to 2 months. If you’re planning to keep your French toast in the refrigerator, you can store it in an airtight container or zip-top baggie. To store French toast in the freezer, wrap the slices individually in plastic wrap or separate the slices with parchment paper, then place all slices in a gallon size freezer bag.
• You can reheat French toast in the toaster oven. It cooks up wonderfully crunchy and golden brown. For French toast that has been frozen, you’ll want to add about 1-2 minutes more to the toasting time. It also works well to reheat French toast in a skillet or on a griddle.

Toppings

How do you like to dress up your French toast? I’m a big fan of a little fruit and lots of maple syrup. I start with a little bit and then add more as I see fit. So, in other words, I keep the syrup RIGHT next to my plate :) Some other topping options are:

• fresh berries such as blueberries or strawberries
• sliced almonds or chopped pecans
• a sprinkle of granola
• nut butter
• banana slices
• shredded coconut
• jam
• powdered sugar
• non dairy whipped cream
• vegan butter

I’m really excited for you to try this recipe! Please let me know how you like and what kind of bread you used. I’m always experimenting with different kinds of bread and how they affect the final outcome.

More vegan breakfast recipes to try:

• Coffee Cake Banana Muffin
• Perfect Green Smoothie
• Chocolate Baked Donuts
• Baked Vegan Donuts
• Vegan Muffins
• Loaded Breakfast Sweet Potatoes
• Vegan Cinnamon Rolls
• Vegan Hash
• Easy Tofu Scramble
• Vegan Pancakes

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Vegan French Toast

This Vegan French Toast is super easy to make and so much like the original…you’re going to love it!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 202kcal

Author Brita Britnell

Ingredients

• 2 tablespoons ground flaxseed
• 1 cup non dairy milk
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch salt
• 6 thickly cut slices of tougher bread**
• Cooking spray

Instructions

• In a large shallow dish, whisk together the ground flaxseed and milk. Let sit for 5 minutes so the flaxseed can thicken.
  2 tablespoons ground flaxseed, 1 cup non dairy milk
• Whisk milk mixture again before adding in the cinnamon, nutmeg, vanilla extract, and salt. Whisk lightly until fully combined. In my experience, the cinnamon is hard to combine so I usually add a little extra in midway through dipping the bread.
  1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon vanilla extract, Pinch salt
• Over medium heat, spray a large skillet with cooking spray.
  Cooking spray
• Lightly dip the slices of bread in the milk mixture so that the bread is just covered on each side but not soaked. Do not let the bread sit in the milk mixture of any amount of time.
  6 thickly cut slices of tougher bread**
• Cook the bread in the skillet for ~4 minutes on each side or until a nice golden brown.
• Once done, top with syrup, fruit, and a dusting of powdered sugar and ENJOY!!

Video

Notes

**do NOT use fresh, soft white bread for this recipe. You can make it work for traditional french toast that has egg in it BUT it does not work well for this Vegan French Toast. You want slightly tougher bread that will hold up once dipped in the liquid. You’ll want a bread that is roughly the thickness and texture of potato bread or challah bread. You can also use softer bread that has gone a bit stale.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 279mg | Potassium: 213mg | Fiber: 3g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 2mg

The post Vegan French Toast appeared first on Food with Feeling.

Why you’ll love this recipe

• Bursting with flavor. Caramelized apples, cinnamon and oats come together for a breakfast that’s SO incredibly tasty and satisfying.
• Comforting. Apple pie oatmeal is warm, cozy and full of hearty goodness. It’s like waking up to a big hug and totally tastes like dessert!
• Healthy. Nutrient-rich oats and fruit make this a healthy, wholesome breakfast.
• Easy. This apple oatmeal recipe comes together so easily with only a handful of ingredients.

Types of apples to use

For this recipe, you really can’t go wrong! I suggest using your favorite variety of apple. But, here are some ideas based on what I have found works best:

• Honey crisp apples
• Gala apples
• Granny smith apples for a more tart oatmeal

How to make this recipe

This warm fruity oatmeal recipe is comprised of two main parts, the apple cinnamon topping and the oatmeal. Super quick and easy to make both!

For full, printable instructions, reference the recipe card at the bottom of the post.

1. Prepare the cinnamon apples. In a medium saucepan, melt the butter over medium heat. Once it’s completely melted, add in the apples and stir until they are fully coated. Sauté for 8 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
2. Make the cornstarch slurry. While the apples cook, stir together the cornstarch and water in a small bowl and set aside. Turn the heat to low and stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
3. Cook the oats. Meanwhile, make the oatmeal by bringing water to a boil in a medium saucepan. Once boiling, add in the oats and a pinch of salt. Cook for 5 minutes, stirring often until thick.
4. Serve. Divide the oatmeal between 2 bowls and top evenly with the cinnamon apples. ENJOY!

Recipe tips

This apple cinnamon oatmeal recipe is really straight-forward and easy to make, but here are a few tips, so your breakfast is perfect every time.

• Less sugar. Feel free to use less than the 2 tablespoons brown sugar. You can even sub with coconut sugar, if you’d like.
• Serving size. This recipe makes 2 medium-sized bowls of oatmeal. Feel free to double or triple the recipe, if you’re feeding a crowd or meal prepping for the week.
• I like to leave the oatmeal plain and unsweetened because the apples are plenty sweet and really flavor the oatmeal once they’re added.
• Additional toppings. Any of these extras would be delicious: chopped walnuts or pecans, ground flax, chia seeds, shredded coconut, dried cranberries or raisins, yogurt and/or a drizzle of peanut butter or almond butter.

Storing & reheating

Leftovers will keep in the refrigerator, in airtight containers, for up to about 5 days, or in the freezer for up to 3 months. Place frozen oatmeal in the refrigerator overnight to thaw.

To reheat single servings, put the oatmeal in a microwave safe bowl with a little extra milk or water. Microwave on high in 30-second increments, stirring each time, until heated through. For larger amounts, heat slowly in a saucepan on the stove with additional liquid until hot.

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Apple Cinnamon Oatmeal

Delicious Apple Cinnamon Oatmeal is filled with cozy spices and topped with caramelized bites of tender apples. This easy apple oatmeal is naturally sweetened and makes the perfect breakfast for transitioning from summer to fall! Add nuts for the ultimate treat!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 337kcal

Author Brita Britnell

Ingredients

• 1 ½ tablespoons butter or coconut oil
• 1 large apple peeled, cored and chopped into bite sized pieces
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• 1 teaspoon cornstarch + 2 tablespoons of water
• 2 cups water
• 1 cup old fashioned oats
• Pinch salt

Instructions

• In a medium saucepan, melt the butter over medium heat. Once it’s completely melted, add in the apples and stir until they are fully coated. Cook for 8 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
  1 1/2 tablespoons butter or coconut oil, 1 large apple
• While the apples cook, stir together the cornstarch and water in a small bowl and set aside. Turn the heat to low and stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
  2 tablespoons brown sugar, ¼ teaspoon cinnamon, 1 teaspoon cornstarch + 2 tablespoons of water, 2 cups water, Pinch nutmeg
• Meanwhile, make the oatmeal by bringing the water to a boil in a medium saucepan. Once boiling, add in the oats and a pinch of salt. Cook for 5 minutes, stirring often until thick.
  1 cup old fashioned oats, Pinch salt
• Divide the oatmeal between 2 bowls and top evenly with the cinnamon apples. ENJOY!

Notes

Leftover oatmeal and cinnamon apples can be refrigerated for up to about 5 days or frozen for 3 months. Reheat in the microwave or on the stove, adding milk or water as needed for the right consistency.

Nutrition

Calories: 337kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 286mg | Fiber: 7g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

The post Apple Cinnamon Oatmeal appeared first on Food with Feeling.

Reasons you’ll love these muffins

• Easy recipe with basic ingredients
• No mixer needed
• Extra soft & moist
• Delicious banana bread flavor
• Vegan & gluten-free friendly
• Very adaptable recipe—add your favorite mix-ins like chocolate chips, nuts, or blueberries

If you’re looking for more gluten-free recipes like this, check out this list of over 50 gluten free desserts!

Storage recommendations

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

More muffin recipes that you’ll love

• Chocolate Chip Vegan Muffins
• Carrot Cake Muffins
• Coffee Cake Banana Muffins
• Double Chocolate Vegan Muffins
• Blueberry Vegan Muffins
• Vegan Pumpkin Muffins
• Vegan Zucchini Bread Muffins

That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Oat Flour Muffins

These Oat Flour Muffins are perfectly moist, fluffy and come together in just one big bowl! They're made with wholesome ingredients and are fully gluten free, dairy free and vegan. The perfect healthier grab-and-go breakfast or snack that’s freezer-friendly, too.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 muffins

Calories 163kcal

Author Brita Britnell

Ingredients

• 1 medium ripe banana
• ¼ cup maple syrup
• ½ cup almond milk or other plant based milk
• 3 tablespoons nut butter I used almond butter this time but really any nut/ seed butter would work well
• 1 teaspoon vanilla extract
• ⅔ cup oat flour
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• pinch salt
• ½ teaspoon cinnamon
• ½ cup mix-ins such as blueberries of chocolate chips plus more for topping if desired

Instructions

• Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
• In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
  1 medium ripe banana, 1/4 cup maple syrup, 1/2 cup almond milk, 3 tablespoons nut butter, 1 teaspoon vanilla extract
• Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).
  2/3 cup oat flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, pinch salt, 1/2 teaspoon cinnamon
• Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
  1/2 cup mix-ins such as blueberries of chocolate chips
• Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

Video

Notes

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Nutrition

Serving: 1muffin | Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 335mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg

The post Oat Flour Muffins appeared first on Food with Feeling.

My family went nuts over these Baked Vegan Donuts! They are the best addition to your breakfast or brunch menu, and you’re going to love them. They disappeared SO fast in my house, and I’ll definitely be making another batch soon!

I already have a Pumpkin Vegan Donuts recipe but really wanted to have a simple vegan donut recipe that’s wonderful all year round. These turned out better than I could have dreamed!

First, they’re made in one bowl and super simple to mix together. Second, they’re super tender and moist with a wonderful cozy flavor. Plus, they’re baked, not fried and the recipe uses simple ingredients to make these healthier than most donuts.

I coated these in a cinnamon sugar coating, which I realize largely negates the other lighter ingredients in these baked donuts. But, I’m okay with that :) Feel free to leave it off, if you’d like.

Ingredients you’ll need

This vegan donut recipe packs in the nutrients with nut butter, mashed banana and they are naturally sweetened with pure maple syrup. Here is a note on all of the ingredients needed. You’ll find full ingredient measurements in the recipe card below.

• Flour: I recommend using all-purpose or whole wheat pastry flour for a soft, tender crumb.
• Maple syrup: For the perfect amount of natural sweetness.
• Cinnamon: Provides warm flavor.
• Non-dairy milk: Any dairy-free milk will work great! I typically like to use almond milk, soy milk or oat milk.
• Baking essentials: Use both baking soda and baking powder, so these rise properly while baking.
• Nut butter: Gives these donuts a boost of healthy fats while making the texture absolutely perfect.
• Vanilla extract: Adds warmth and a hint of sweetness.
• Mashed banana: For moisture and extra natural sweetness.

Variations and substitutions

Here are some recipe swaps, so that you can customize these and use the ingredients that you like best!

• Flour: To keep these gluten free, use a 1-to-1 gluten-free all-purpose flour.
• Nut butter: Any favorite nut butter will work. I’ve made these with both peanut butter and almond butter with great results. If you have a nut allergy, try sunflower butter.
• Without banana: If you’d like to try these without the banana, I’m pretty sure pumpkin or applesauce would work great.
• Cinnamon and sugar: The cinnamon sugar coating is incredible and adds an extra layer of sweetness that I really love, but these are also great plain.

How to make this recipe

Just a few simple steps and you’re well on your way to a delicious breakfast or snack!

1. Prep: Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
2. Mix wet ingredients: In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
3. Add dry ingredients: Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
4. Add mixture to pan: Evenly spoon the mixture into the 6 donut pan.
5. Bake: Place in oven and bake for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
6. Toss in cinnamon and sugar: Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!

Helpful tips

While this vegan donut recipe is super easy and straightforward, here are a few tips, so it turns out perfect every time you make it.

• Use a ripe banana: Ripe bananas with brown spots are sweeter and softer and will result in sweeter more moist donuts.
• Adding batter to the pan: I like to put the batter into a baggie, then snip off the corner, so that it’s easier to evenly squeeze into the donut pan.
• Use cooking spray: To help the sugar stick better, I lightly spray the donuts with cooking spray and then toss them in the sugar.
• Double the recipe: I made the recipe so that it only makes 6 donuts but feel free to double the recipe if needed.

Frequently asked questions

Do baked donuts taste the same as fried?

Baked donuts are really delicious but they don’t taste exactly like fried donuts. They will also have more of a cakey texture more like a muffin or small round cake.

How do I know when donuts are done baking?

Once these have been baking for 15 minutes, check on them and if they look golden brown and set, insert a toothpick in the middle and if it comes out clean or with just a few moist crumbs they’re done.

Can I add a glaze instead of cinnamon and sugar?

Yes, mix 1 cup powdered sugar with 2 to 3 tbsp of milk and 1/2 tsp vanilla extract. Dip the cooled donuts into the glaze, allowing any excess to drip off.

Storing tips

Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.

Donut baking pans

I have THIS donut baking pan but here are a few other options as well:

• Bellemain Non-stick pans
• Silicone Donut pans
• CopperKitchen Non-stick pans

More Vegan Desserts to try:

• Easy Strawberry Shortcake
• Vegan Chocolate Chip Cookies
• Vegan Chocolate Cupcakes
• Chocolate Mug Cake
• Vegan Chocolate Cake
• Vegan Apple Pie

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Baked Vegan Donuts

These easy Baked Vegan Donuts are perfectly light, fluffy and moist! This healthier donut recipe is plant based and can be whipped up in less than 30 minutes! The cinnamon sugar coating is incredible, but optional if you want to keep these a little on the lighter side.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 donuts

Calories 250kcal

Author Brita Britnell

Ingredients

• 1 medium banana mashed
• ½ cup almond milk
• 3 tablespoons nut butter peanut butter or almond butter works
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup flour I use all-purpose but you can also use whole wheat, pastry flour, or a gluten free 1-to-1 substitute
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• pinch salt
• ½ teaspoon cinnamon

For the cinnamon sugar coating:

• Cooking spray
• ½ cup sugar
• ½ tablespoon ground cinnamon

Instructions

• Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
• In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
  1 medium banana, 1/2 cup almond milk, 3 tablespoons nut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract
• Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
  1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon cinnamon
• Evenly spoon the mixture into the 6 donut pan.
• Bake in oven for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
• Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle them, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!
  Cooking spray, 1/2 cup sugar, ½ tablespoon ground cinnamon

Video

Notes

Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.

Nutrition

Serving: 1donut | Calories: 250kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 192mg | Potassium: 188mg | Fiber: 2g | Sugar: 28g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

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