Back To School Treat – Chia Seed Donuts

By on August 26, 2014
Vegan Treats

Back to School started up this week, and if you are like me, you have to get started with the routine of waking up extra early, getting breakfast on the table and packing a healthy lunch all while trying to get  yourself ready in-between picking out kid outfits, fixing hair, making sure everyone brushes their teeth and double checking back packs.

Needless to say, its quite a crazy hour and a half in my home starting at 6am.

So I decided that this year, I’m going to try something a little different. Why not make breakfast the night before, or earlier in the week to give myself some extra time in the morning? Chia seed bowls, pre-made smoothie bags, overnight oats and granola bars are all wonderful ideas to make your day start off smoother.

One simple recipe that I wanted to share with you has been a wonderful addition to our morning routine thanks to “Oh She Glows”. It is not only one of my children’s favorite breakfast treats but mine as well (who can really say “no” to a vegan donut?). These Chia Seed Donuts are delicious, easy to make, easy to pack if you wanted to include them in a lunchbox instead, and healthy for you. PLUS a big win in my book because if I use the right ingredients, they are also free of the allergens that are extremely dangerous to my youngest.

If you want to make them extra tasty, you can top them with nut or seed butter, jam or drizzle some coconut frosting which is my personal favorite!
Chia Seed Donuts – makes 6


3/4 C. Gluten Free Oat Flour

1/2 C. Chia Seeds

1 1/2 tsp Baking Powder

1/4 tsp. Fine sea salt

1/4 tsp. Ground Cinnamon

1/3 C. Pure Maple Syrup (or other sweetener like Brown Rice Syrup)

1/3 C. Coconut Milk (almond milk works if there are no allergens)

1 tsp. Pure Vanilla Extract

Chocolate Ganache optional (see below)


1. Pre-heat oven to 300 degrees. Lightly grease donut pan with coconut oil and set aside.

2. In a large bowl, combine flour, chia seeds, baking powder, salt and cinnamon.

3. Add maple syrup, coconut milk and vanilla then stir until combined. Batter will be a little watery.

4. Spoon batter into donut pans, filling to the top.

5. Bake for 22 to 25 minutes, until firm to touch, and toothpick comes out clean when inserted in the middle.

6. Cool donuts in the pan for approximately 10 minted before carefully removing by inverting onto a cooling rack. You many need to gently run a sharp paring knife along the edges to loosen.

7. Cool completely before adding toppings.

Chocolate Ganache – makes 1/3 Cup

1/4 cup Coconut milk

1/4 Cup Chocolate chips (Enjoy Life)

1. Combine coconut milk and chocolate in a small saucepan

2. Heat over very low heat

3. Stir until melted

4. Remove from heat

5. Drizzle over donuts (or cupcakes, brownies, ice cream, fruit, etc.)

About Nicole Dawson

Nicole is the Author of Sweet Cheats (an Allergy Free and mostly Vegan cookbook), a Board Certified Holistic Health Practitioner, wife and mother of three. After my youngest’s diagnoses of life threatening food allergies to dairy and eggs and nuts, we started removing foods from out diets which eventually lead us to a vegan lifestyle. I taught myself how cook and bake differently, using whole, plant based, allergy safe ingredients. My passion is to introduce a plant-based lifestyle to families and show them how delicious and and better it is for them so that they can live long, happy, healthy lives. You can follow her blog at