This blog post was sponsored by The Quaker Oats Company in partnership for their More Taste, Less Waste campaign. All thoughts and opinions are my own. Thank you for supporting and making Chickpea in The City possible.
One of the biggest struggles I face when making meals is being conscious of not wasting food. As a food blogger and someone who loves grocery shopping, I have a difficult time using up all of my food especially when I buy so much of it. You wouldn’t even believe how many times I go to the grocery store just because I’m craving a certain ingredient (i.e. sweet potatoes) or want a new granola to top my morning oats off with.
The hardest part of all is when fall and winter hit – all I want to do is stay inside and bake up a storm. My only problem is that since I am not usually baking around the clock, I don’t always have the ingredients on hand I need to bake a batch of homemade muffins, cupcakes or pancakes. This year, however, I’m trying harder to create baked goods with items I have on hand including a few of my favorite things: pumpkin pie spice, seasonal root vegetables and you guessed it… Quaker Quick 1-Minute Oats! Because what’s better than another pumpkin recipe?
For the coming months, I’ll be showing you guys some new ways you can do more with less food waste in partnership with Quaker’s More Taste, Less Waste campaign. Instead of buying expensive ingredients or adding to your already packed pantry and fridge, it’s time to use what’s in season, what you have on hand and get a little creative.
So that’s where these baked sweet potato maple donuts (say that 5x fast) come in. Whenever I’m craving something on the sweeter side, I always opt for making baked donuts and you really can’t go wrong when pumpkin puree is included.
The trick to these donuts is adding pureed root vegetables like squash, pumpkin and sweet potato to give the baked donuts a touch of sweetness and a little earthiness. They also make your kitchen smell like a pumpkin spice latte when combined with a touch of maple syrup and pumpkin pie spice.
I find that whenever I meal prep for the week and have a huge batch of sweet potatoes and butternut squash, I always have a bit left over… which is where this recipe comes in handy!
- 1 cup oat flour (created by processing Quaker Oats)
- ½ cup Quaker Quick 1-Minute Oats
- 1 tsp baking powder
- ½ tsp baking soda
- 2-3 tbsp maple syrup (depending on sweetness level)
- 2 tbsp grass-fed butter
- ½ cup sweet potato puree
- ½ cup butternut squash (or pumpkin) puree
- 1 egg
- 1-2 tbsp almond milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- *optional add in: 1 scoop of collagen peptides for protein*
- Topping suggestion:
- 2 tbsp Coconut butter OR
- 2 tbsp vanilla organic frosting (per donut)
- Additional pumpkin pie spice
- Preheat your oven to 350º.
- Begin by blending 1 cup of Quaker Quick 1-Minute Oats into an oat flour. Add into a large bowl with ½ cup Quaker Quick 1-Minute Oats, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice and 1 tsp vanilla extract (add the collagen here if you are adding that in). Mix until well incorporated.
- In a separate bowl, combine the maple syrup, grass-fed butter, pumpkin puree, butternut squash puree, egg, and almond milk.
- Add the wet ingredients to the dry and mix well. Add 2-4 additional tbsp almond milk if batter seems too dry! Pour into a well-greased donut pan and bake in the oven for 15-20 minutes until a toothpick comes out clean.
- Let cool for at least 10 minutes before adding your topping. Either melt coconut butter over the tops for a drizzled look, adding pumpkin spice on top of the drizzle or frost with vanilla frosting!
These baked donuts are the perfect addition to your fall mornings, especially on weekends. Who doesn’t love a good pumpkin donut for breakfast while they’re all cozied up in blankets on a Sunday morning?
If you make the recipe, let me know and don’t forget to tag it using #JustAddOats.
The post Baked Sweet Potato Maple Donuts appeared first on Chickpea in the City.
