These oatmeal chocolate chip donuts manage to feel wholesome and indulgent at the exact same time — a rare achievement in baking. The oats add a hearty chew and a subtle nutty flavor that makes these donuts more interesting than a plain cakey donut, and the chocolate chips add just enough sweetness to make them feel like a real treat. Baked instead of fried, they’re lighter than a classic donut but still completely satisfying. Make them for a weekend breakfast or afternoon snack and they’ll be gone before you know it.
- Swap: Use quick oats rather than rolled oats for a smoother batter that still bakes up with great oat texture.
- Make-ahead: Bake the donuts a day ahead; glaze or dust with cinnamon sugar the morning of serving.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
- Variation: Add a teaspoon of cinnamon to the batter and dip in a cinnamon glaze for an oatmeal cookie-inspired donut.
- Serving: Serve alongside a strong cup of coffee or a glass of cold milk — the combination is as classic as it gets.
I was in the mood for making a new donut, one that wasn’t too decadent but still hit the spot! 🙂 These oatmeal chocolate chip donuts are perfect, full of hearty oats and just enough chocolate to finish them off with some sweetness. They are only 82 calories each, 2-3PP if following WW. They make a great dessert or even a grab-and-go breakfast.
Ingredients used
- Oats
- Flour
- Brown sugar
- Baking powder
- Cinnamon
- Apple sauce
- Almond milk
- Vanilla
- Mini chocolate chips
- Icing *optional
For the oats, I usually use Quaker large flake oats however quick oats will work just as well.
You can substitute the almond milk for regular milk if necessary.
For the icing, I sometimes buy the container of Betty Crocker icing, or you can easily make a small amount using a little icing sugar (a.k.a confectionary sugar) and milk. If I do use icing you really don’t need much, just a little drizzle will really sweeten up these donuts.
Oatmeal chocolate chip donuts
Ingredients
- 2/3 cup oats
- 1/4 cup + 2 Tbsp flour
- 1 Tbsp brown sugar
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 2 Tbsp apple sauce
- 1/2 cup almond milk
- 1 tsp vanilla
- 1.5 tbsp mini chocolate chips
Instructions
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Preheat oven to 350F, spray a 6 hole donut pan.
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In a small bowl mix all of your dry ingredients together.
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Stir in your apple sauce, milk, and vanilla. Fold in chocolate chips.
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Fill donut pan and bake in oven for 16 minutes, let cool for 5 minutes then remove from pan using a knife to scrape around edges. Makes 6 donuts at 2-3 personal points, 3sp on blue & green, 2SP on purple or 2 points plus each. Best stored in the fridge. Optional, top with vanilla icing, you don't need much, I pipe 1 Tbsp out of a small zip lock bag and can get enough to cover all 6, wont add points for 1 donut but if you have 2 I would add a point for icing.
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Nutritional info, per donut (not including icing) Calories 82… Fat 1.9g… Saturated fat 0.7g… carbs 14.8g… Fiber 1.7g… Sugars 4.9g… Protein 1.8g..
Hi There,
I’m wondering do you use a regular size muffin pan when you make these? Or a mini? Thank you ๐
Hi, these are donuts not muffins.. I use the 6 hole reg size donut pan ๐
Can you freeze the donuts
I have never froze them.. I want to say they would be ok, but I am not positive, they may become soggy when defrosted.. I should try it one time just so I know ๐
I made a bunch and froze some and they taste just as good:)
Awesome.. That’s good to know.. I have never froze them.. Thanks for sharing ๐
Did you just toast them to reheat?
Hi, you can re-heat them anyway really, or not at all.. toaster or microwave is fine
Thanks for this recipe! Finally a Smart Points sweet treat with some “doable” points! Both my husband and I enjoyed these.
Awesome, glad to hear you both enjoyed them ๐
OMIGOODNESS!!!!!! I made these from the recipe on your fabulous android app and they are wonderful! I ‘needed’ a sweet fix and these totally fit the bill and I did not break the points bank! I am doing PP. I will make these again and again and again……you get the picture! THANK YOU!
Awesome, so glad you enjoyed them ๐ (and will keep enjoying them hehe)
These look great! What kind of oats do you use?
Hi Amy, I use a Quaker baking oat which is similar to quick oats
These look very tasty. I only have a mini donut pan (makes 12 mini donuts), I hope they turn out. Quick question would cow’s milk be an okay substitute for almond milk?
Yes regular milk is fine ๐ shouldn’t affect the points overall. Hope the mini ones worked for you
Thanks. I’m going to make them tomorrow ?
Would it be possible to use these in a muffin tin? They look too delicious to wait for my donut tray to arrive!!
HI, sure I think they would be ok in a muffin tin, mini might best best ๐
I doubled this and it was delicious. you might want to add “quick oats” to the recipe, as I used regular ones (a little heavier) Thanks for real baked goods not made with mixes!
So glad you enjoyed them Eileen, I use Quaker baking oats, they are not instant quick oats
These are really good. I skipped the choc chips & used blueberries. Also didn’t need the frosting drizzle. Ended up 2 pts.
Thanks for the tips ๐ glad you enjoyed them ๐
Do you use sweetened or unsweetened applesauce??
Thanks!
unsweetened