Healthy Breakfast Donuts with Yogurt Glaze & other easy breakfast recipes

March 7, 2014

Healthy Breakfast Donut recipe | One Hungry Mama

As breakfast week comes to a end here at One Hungry Mama, allow me to put down my bowl of Lucky Charms, uh, I mean, my super healthy power breakfast, and leave you with healthy breakfast recipes that will realistically fit into your mornings, including these Whole Grain Pear Breakfast Donuts made in one bowl.

And, yes, you caught that right: realistically. I told you at the beginning of the week when we first talked about taking control of breakfast: this is hard for me, too. These breakfast ideas are ones that I’ve committed to at home and lets just say that I like to sleep until 7 a.m., even on the weekdays. I know a little something something about the morning rush, and these recipes—which I’m sharing in the form of my meal plan— are working.

MON: Overnight oatmeal (from a double batch made over the weekend) and fresh fruit
TUES: Cereal, kefir, and fresh fruit
WED: Overnight oatmeal (finish the batch made over the weekend), a hard boiled egg (cooked over the weekend), and fresh fruit
THURS: Whole Grain Pear Breakfast Donuts (recipe below; pulled from the freezer) or toast with butter or cream cheese, a hard boiled egg, and fresh fruit
FRI: Cereal, plain Greek yogurt with a drizzle of honey, and fresh fruit
SAT: Scrambled eggs, waffles or pancakes (make a double batch to throw some in the freezer), and fresh fruit
SUN: Cereal and fresh fruit (because Mama’s sleeping in!)

MON: Breakfast quesadilla (using scrambled eggs made the night before) and fresh fruit
TUES: Cereal, kefir, and fresh fruit
WED: Hard boiled egg (cooked over the weekend), hunk of cheese or yogurt with honey, and a Cardamom Apple-Pecan Oatmeal Muffin (homemade from the freezer)
THUR: Pancake or waffle breakfast sandwich (using homemade pancakes or waffles from freezer) with peanut butter, banana and honey, and kefir
FRI: Cereal, plain Greek yogurt with a drizzle of honey, and fresh fruit
SAT: Toast with homemade ricotta cheese and honey (you can use cream cheese), scrambled eggs, and fresh fruit
SUN: Cereal and fresh fruit (because Mama’s sleeping in!)


  • Creamy Coconut Almond Breakfast Quinoa: This is best made the day-of, but can definitely be made ahead and re-warmed.
  • Quick Fried Egg with Salsa & Feta: This may not be realistic most week days, but it’s worth pointing out that frying an egg takes all of 3 minutes. A crumble of feta gives protein in no time and salsa a little touch of veg.
  • Old Fashioned Oatmeal: I love overnight oatmeal, but sometimes I need a bowl of the old fashioned stuff. If you feel the same, check out these 5 ways to make oatmeal delicious.


  • If variety is important to you, it helps tremendously to do a few things over the weekend. I always hard-boil a dozen eggs on Sunday for the week. If you make either pancakes or waffles 2-3 times a month and double the batch each time, your freezer will be well stocked. The same goes for muffins and the Whole Grain Pear Breakfast Donuts below: if you make a double batch 1-2 times per month and freeze leftovers, you’ll be good to go during the week that month.
  • Overnight oatmeal takes 5 minutes to prep and can be easily thrown together any night of the week. It’s not a big weekend project. I don’t even measure ingredients anymore. Rather, I fill a mason jar about 1/3 up with rolled oats, pour almond milk about 2/3 up the jar, add a few heaping spoonfuls of Greek yogurt, some honey or maple syrup, wheat germ, flax and/or chia seeds, close and shake.
  • The kids (clearly) get cereal 3 times a week. Read more about how I came up with that breakfast plan and what the terms are with my suckers.
  • I wash most fruit as soon as I get home from the market, especially apples and pears. When I have time, I also wash berries, but you have to be careful to dry them completely before packing them back in the fridge. Otherwise, they go bad faster. I’ll cut up a pineapple on Sunday and a mango on Wednesday or Thursday night. I also buy a lot of bananas. All of these things help me keep easy to grab fruit that is ready to go—no excuses.
  • I mentioned making scrambled eggs for the breakfast quesadilla the night before. I don’t typically make scrambled eggs ahead of time, but it totally works in this case. The eggs reheat beautifully sprinkled with cheese and piled between two whole wheat tortillas (or homemade tortillas when I happen to have them on hand).

A quick note about these donuts: they are not very sweet! I developed the recipe keeping in mind what Sunny, our nutritionist friend, told us about what makes a good breakfast food. Low in sugar is key, so low in sugar I made these. If you want these to be more of a treat, I’d increase the sugar up to double.

One-Bowl Whole Grain Pear Breakfast Donuts
(Can be shared with kids 10+ mos)*
Makes 1 dozen

Butter or all-natural oil/cooking spray
2 eggs
1/2 cup granulated sugar
1/2 cup milk
1/4 cup plain Greek-style yogurt
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup ground whole oats**
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 ripe pear, cored and grated

1. Grease a standard sized donut pan with butter or oil/cooking spray; set aside. Preheat oven to 350 degrees. In a large bowl, whisk together eggs and sugar until well combined. Add milk, yogurt, and vanilla and continuing whisking until smooth.

2. Add whole wheat pastry flour, whole wheat flour, ground oats, baking powder, ground cinnamon, and baking soda. Using a wooden spoon or silicone spatula, mix until all of the dry ingredients are just incorporated.

3. Fold grated pear into the batter until well incorporated. Fill each well of the donut pan about 3/4 full and bake for 10 minutes. Remove from oven and allow donuts to cool in pan for 5 minutes before transferring them to a wire rack to cool completely. Serve plain, drizzled lightly with honey (for kids 12+ mos only), or dipped in yogurt glaze.

*Note: These soft donuts, relatively low in sugar can be shared with finger-food eating kids 10+ months old. Even though the yogurt glaze is also low in sugar, consider serving these donuts plain to little ones. You’ll be surprised how far the mild sweetness of the plain donut—and donut shape!—will go with little ones.

Yogurt Glaze
Makes enough for 1 dozen donuts

4 tablespoons Greek Yogurt
2 tablespoon confectioners sugar
4 teaspoons milk
1 teaspoon vanilla extract

1. Add all ingredients to a medium bowl and whisk until a smooth, drizzle-able glaze forms.

2. For a light touch, drizzle glaze on top of donuts, or dip one side entirely in the glaze. Place on a wire rack allowing the glaze to harden before serving.

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