Greek Yogurt Doughnuts with Stovetop Strawberry Granola.
Let’s put breakfast back in the do(ugh)nut.
We’ve crossed this threshold where donuts are no longer considered breakfast – they are almost always considered dessert. Right? It’s crazy. Donuts are insanely trashed up today with crunchy bacon bits and glazes galore and cereal on top and half of the donut dunked in two different kinds of ganache. And then there’s even cronuts. It’s 100% ridiculous and obnoxious and I 100% love it. Shocker.
It’s 2016 where donuts are no longer breakfast yet leggings are considered pants. Where nachos are considered dinner and backpacks as purses are back in style. Where I’ve actually considered purchasing a BODYSUIT to wear as a top before hopping in a time machine back to my tween years.
It was my intent to put the morning back in the donut here. With yogurt! And granola. And maybe a leeeeeeettle bit of sweetness.
Even if these are still a bit sugary, I love the tang from the yogurt and the crunchy clusters on top. Plus, hello, STOVETOP granola?! This has changed the granola game for me. Bigtime.
Okay, so maybe the weekend morning? We can make this happen, I swear.
I’ve discovered the secret to crunchy granola clusters and I believe that it can be found by doing two important things: adding enough “sticky” sweetener and allow the granola to cool completely in one big clump before breaking it apart. I slide it out of the skillet and onto some parchment paper where it stays until it cools.
It’s one big hunk o’ love. Then break it up! Simple as that.
ALSO. Oh man, there are going to be so many also’s here. The granola is stuck on by greek yogurt glaze. Greek yogurt glaze! LOOK AT THE GLAZE. It’s worth shouting for.
So maybe I’m running in the whole “glazes galore” camp but as a yogurt lover, this it too cool. And tastes fab too.
Aren’t they so super cute?
Don’t you just want to a wear a yogurt donut inner tube for a swim this weekend?
One more also, in fact it’s an also that you probably already figured out: the texture! Soft and pillowy cake donuts. Sweet glaze and crunchy granola. For someone (me) who was so anti-baked donut for such a long time, I may as well drown in the glaze. Completely fanatical over these.
Thanks for hanging with while I gave you an overload of breakfast this past week. I wish I could say that breakfast is my favorite meal (because it is?!) but the truth is that every meal is my favorite meal. Don’t make me choose! I choose them all.
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup coconut oil, melted
- 2/3 cup granulated sugar
- 3/4 cup plain greek yogurt
- 2 large eggs
- 1 tablespoon vanilla bean paste, or 2 teaspoons extract
- 1/4 cup buttermilk
- 2/3 cup plain greek yogurt
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1 1/2 tablespoons coconut oil
- 3/4 cups old-fashioned oats
- 1/4 cup sliced almonds
- 3 tablespoons honey
- 1 tablespoon brown sugar
- pinch of salt
- pinch of cinnamon
- 1/4 cup freeze-dried strawberries
- Preheat the oven to 350 degrees F. Spray your donut pan with nonstick spray.
- In a bowl, whisk together the flours, baking powder and salt.
- In a large bowl, whisk together the coconut oil and sugar until combined. Stir in the yogurt. Add in the dry ingredients and the eggs, mixing until the batter is just combined. Whisk in the vanilla paste, then stir in the buttermilk until the batter is smooth. Use a spoon and add the batter to the donut pan until each mold is about 3/4 of the way full. Bake the donuts for 13 to 15 minutes, until they are set and slightly golden. Remove and let cool. Once they are cool, dip each donut in the glaze and cover in granola. Serve immediately.
- In a large bowl, whisk the yogurt and sugar until combined. Stir in the vanilla extract and milk, whisking until the glaze is smooth. If it’s too thin, add more sugar 1 tablespoon at a time. If it’s too thick, add more milk 1 teaspoon at time. Whisk until smooth!
- Melt the coconut oil in a large skillet over medium-low heat. Stir in the oats and almonds. Cook, stirring often, until the oats are toasty and slightly golden, about 5 minutes. Stir in the honey, brown sugar, salt and cinnamon until combined. Cook, stirring constantly, as the mixture toasts and comes together. Stir in the strawberries. Spread the granola out on a sheet of parchment and let it cool completely before breaking it clumps.
This is the same as eating a yogurt parfait… right?