Let’s bring breakfast back to the donut.
Donuts have slid so far into dessert territory that it feels strange to call them breakfast anymore. The modern donut scene is wild — bacon bits, multiple glazes, cereal toppings and over-the-top creations like cronuts. It’s ridiculous and indulgent, and also totally irresistible.
It’s 2016 energy: casual fashion rules and food trends bend the expectations of morning meals. But I wanted to nudge the donut back toward breakfast with a version that actually feels like morning — yogurt, granola and just a touch of sweetness.
These donuts still have a bit of sweetness, but the tang of Greek yogurt and the crunchy granola clusters on top make them feel more like a balanced breakfast treat. The stovetop granola is a game-changer: quick to make and full of crunchy clumps that stick perfectly to a yogurt glaze.
Here’s the trick to big granola clusters: use enough sticky sweetener and let the granola cool completely in one solid piece before breaking it apart. I press the hot mixture onto parchment, let it cool into one big hunk, then break it into chunks. Simple and effective.
The granola adheres with a Greek yogurt glaze — yes, a yogurt glaze. It’s tangy, creamy and surprisingly satisfying. If you love yogurt, this glaze will feel like a small celebration. It adds flavor and helps the clusters stay put.
Aesthetically, they’re adorable — soft, pillowy cake donuts finished with a bright yogurt glaze and crunchy strawberry granola. If you were skeptical about baked donuts, these may convert you: soft centers, a sweet-tart glaze and satisfying clusters on top make them hard to resist.
They’re great for a slow weekend morning when you want something special but still breakfast-oriented. Think of them as a portable yogurt parfait — same components, just a little more indulgent.
The texture is everything: soft donuts, smooth tangy glaze and crunchy granola. I’ll happily dunk these in extra glaze and call it a success.
If you’ve been following my recent breakfast experiments, you know I’ve been on a bit of a breakfast kick. I love every meal, but breakfast always has a special place — and these donuts strike a fun balance between breakfast flavors and dessert-level exuberance.
Greek Yogurt Doughnuts with Stovetop Strawberry Granola
12 doughnuts
45 mins
Pin Recipe
Leave a Review »
Ingredients
- 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
Greek yogurt glaze
- 2/3 cup plain Greek yogurt
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Strawberry stovetop granola
- 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
Instructions
- Preheat the oven to 350°F. Spray a donut pan with nonstick spray.
- Whisk together the flours, baking powder and salt in a bowl.
- In a large bowl, whisk coconut oil and sugar until combined. Stir in the yogurt. Add dry ingredients and eggs, mixing until just combined. Whisk in vanilla paste, then stir in buttermilk until smooth. Fill each donut mold about 3/4 full. Bake 13–15 minutes until set and slightly golden. Cool, then dip in glaze and top with granola. Serve immediately.
Greek yogurt glaze
- Whisk yogurt and powdered sugar until combined. Stir in vanilla and milk until smooth. Adjust consistency with more sugar or milk as needed.
Strawberry stovetop granola
- Melt coconut oil in a large skillet over medium-low. Add oats and almonds and toast, stirring, about 5 minutes. Stir in honey, brown sugar, salt and cinnamon and cook, stirring constantly, until the mixture comes together and toasts. Stir in freeze-dried strawberries. Spread on parchment and cool completely before breaking into clusters.
Notes
Did you make this recipe?
Tag your photos with #howsweeteats to share your version. I appreciate you so much!
Isn’t this basically a yogurt parfait in donut form?