If there’s one thing my grandkids know me for, it’s my weekend experiments with wild kitchen creations. As a busy grandmother juggling school carpools, soccer practices, and a thousand little to-dos, I’m always on the hunt for quick, no-fuss recipes that feel like a hug. So on a drizzly afternoon last week, I was rummaging in the pantry for something colorful when I spotted a half-empty box of Fruit Loops peeking out at me. I had a donut pan right next to it, and in a moment of pure kitchen serendipity (yes, it happens!), I wondered: why not bake cereal into donuts—and skip the whole frying panic?
Fast-forward to the oven timer dinging, and out came these sugar-sprinkled, sunny-hued Fruit Loop Donuts—baked, not fried, but every bit as cozy and craveable. Each donut is soft and tender, studded with little crunchy cereal confetti, then sealed in a sweet milk glaze that clings to the loops on top. They taste like a nostalgic bowl of cereal, but make you feel like you’re sneaking a celebration in every bite. Perfect for breakfast, brunch, or a surprise lunchbox treat, they’ve already become a new family favorite in my house.
Why You’ll Love This
- No Frying Required: Baked to golden perfection, these donuts save you the mess (and the splatter!).
- Lightning-Fast Prep: Ready in under 30 minutes—score extra “bragging rights” with brunch guests.
- Hidden Surprises: Crushed Fruit Loops inside each donut give sweet crunch in every bite.
- Double Duty: Great alongside morning coffee or as an after-school snack (or hey, dessert!).
- On the Lighter Side: Greek yogurt adds moisture and tang without weighing you down.
- Pantry Heroes: Uses staples plus a cereal box you probably already have on hand.
- Party-Ready & Pretty: Those rainbow loops need no extra dye—festive vibes guaranteed.
- Gluten-Free Option: Swap to a 1:1 GF flour blend and you’re in business.
Ingredient Notes
Here’s the scoop on what you’ll need—and a few fun swaps to keep things interesting:
- 1½ cups all-purpose flour: I’m loyal to Bob’s Red Mill, but any brand works. For gluten-free, replace with 1½ cups of a 1:1 GF flour blend.
- ¼ cup granulated sugar: Feel free to cut back by 10% if you’re watching sweetness.
- 1 tablespoon baking powder plus ½ teaspoon salt: The magic duo for a light, fluffy donut.
- 2 large eggs: Room-temp is ideal—helps everything hug together.
- 1 cup milk: Whole milk gives the richest crumb; almond or oat milk works too for a dairy-free twist.
- 2 tablespoons plain Greek yogurt: Trust me, you want this for an ultra-moist texture (use dairy-free yogurt to veganize).
- 1 teaspoon pure vanilla extract: Never skip the real stuff if you can help it.
- ¼ cup melted unsalted butter: Or coconut oil—both bring cozy flavor.
- 1 cup crushed Fruit Loops cereal: Reserve about ¼ cup to sprinkle on top. You can even leave a few whole loops for a whimsical look!
- 1 cup powdered sugar + 2–3 tablespoons milk (dairy or non-dairy): Whisk to your preferred glaze thickness.
- Natural food coloring, optional: A drop of pink or yellow brings a fun pop, but they’re already pretty without it.
Tip: Gently fold in that cereal—give it a slow-motion hug so you don’t crush all the loops. (Little pockets of crunchy color are totally the point!)
Directions
- Preheat & Prep: Set your oven to 350°F and generously spray a 12-cup donut pan. A light coating of nonstick spray or a swipe of butter keeps the donuts happy and whole.
- Whisk the Dry: In a large bowl, stir together flour, sugar, baking powder, and salt until everything’s nicely mixed. This is your fluff foundation—neat whisk lines are optional.
- Mix the Wet: Crack eggs into a medium bowl, add milk, Greek yogurt, and vanilla. Whisk until silky smooth, then pour in the melted butter. You’ll notice the batter gets luxuriously creamy—do a little happy dance.
- Combine & Careful Stir: Pour your wet mixture into the dry ingredients. Gently stir with a spatula. You’re aiming to see just a few dry streaks disappear—overmixing leads to tougher donuts, and we don’t want that.
- Fold in the Fun: Sprinkle in ¾ cup of crushed Fruit Loops cereal, gently folding so those rainbow bits stay mostly intact. A few full rings peeking through? Totally adorable.
- Fill the Pan: Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe into each donut well, filling about two-thirds full—no need to be Picasso-perfect.
- Bake ‘Em Up: Slide the pan onto the middle rack and bake for 10–12 minutes. You’ll know they’re done when the tops spring back under a gentle tap and the edges turn a light golden brown.
- Cool on a Rack: Let donuts rest in the pan for about 5 minutes, then carefully pop them out onto a wire rack. This keeps the bottoms from steaming themselves soggy.
- Make the Glaze: In a small bowl, whisk powdered sugar with 2 tablespoons milk. If it’s too thick, add a splash more milk; too thin? Stir in a bit more sugar. (Optional: drop in food coloring for extra cheer.)
- Glaze & Decorate: Dip each cooled donut into the glaze—get that sweet coating all around. Let excess drip off, then sprinkle with the reserved Fruit Loops. Patience here is a virtue: give them at least 10 minutes for the glaze to set before digging in.
Tip: Donuts are best enjoyed the same day—they’re freshest and crunchiest! But if you must wait, we’ve got storage tricks down below.
Variations & Flavor Twists
- Chocolate Cereal Swap: Use Cocoa Pebbles instead of Fruit Loops for a chocolatey, nostalgic remix.
- Citrus Zest Glaze: Stir in ½ teaspoon lemon or orange zest for a bright, tangy twist (makes them feel extra fancy!).
- Mini Donut Party: Have a mini pan? Bake these in mini form for twice as many bite-sized treats (hello, adorable!).
- Fruit Burst: Toss in a handful of chopped freeze-dried strawberries or raspberries for juicy pops of real fruit.
- Vegan Version: Swap eggs for flax “eggs” and use your favorite dairy-free yogurt and milk—yep, they still turn out soft and dreamy.
- Donut Holes: No donut pan? No problem—bake in a mini muffin tin for fun-sized hole-y delights.
- Maple Glaze: Swap out the milk glaze for a warm maple syrup glaze—just mix powdered sugar with real maple syrup and a dash of cinnamon for a sweet-spicy hug.
Storage & Reheating
Life happens, and sometimes these donuts need a second chance. Store them in an airtight container at room temperature for up to 2 days—they stay pretty tender if you tuck a piece of parchment between layers. If you live in humid climates, pop in the fridge for 4–5 days; they’ll firm up nicely without drying out.
Freezing is a dream for last-minute cravings: wrap each donut in plastic wrap, bag ’em up, and freeze for up to a month. When you’re ready to indulge, let them thaw on the counter for 20–30 minutes, then re-toast at 300°F in a toaster oven or heat for 10 seconds in the microwave (yes, really!), just enough to revive that fresh-baked feel. If you glazed ahead of time, consider a fresh drizzle before serving to keep things picture-perfect.
Final Thoughts
There you have it—bright, whimsical Fruit Loop Donuts that feel like a hug in pastry form. I promise you, once you bake a batch, you’ll be daydreaming about that crunchy cereal surprise in every bite. Have questions, cereal swap ideas, or epic glaze fails? Drop a comment below—connecting with you all is the best part of blogging! And hey, if you snap a pic, tag me so I can cheer you on. Happy baking, friends, and here’s to making mornings a little more colorful!
Fruit Loop Donuts
Ingredients
- 1½ cups all-purpose flour (Bob’s Red Mill recommended)
- ½ cup gluten-free 1:1 flour blend (optional swap for GF version)
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs (free-range if possible)
- 1 cup milk (whole or almond milk)
- 2 tablespoons plain Greek yogurt (for extra moisture)
- 1 teaspoon pure vanilla extract
- ¼ cup melted unsalted butter (or melted coconut oil)
- 1 cup crushed Fruit Loops cereal (reserve ¼ cup for sprinkling)
- 1 cup powdered sugar
- 2–3 tablespoons milk (for glaze)
- Drop of natural food coloring (optional for a brighter glaze)
Instructions
- Preheat your oven to 350°F and spray a 12-cup donut pan with nonstick cooking spray.
- Whisk flour, sugar, baking powder, and salt in a large bowl until evenly combined—this dry mix is your donut base.
- In a separate bowl, beat the eggs with milk, Greek yogurt, and vanilla until smooth; stir in melted butter.
- Pour wet ingredients into the dry and mix gently. Fold in crushed Fruit Loops gently. Don't overmix.
- Spoon or pipe batter into the pan, filling each ring about two-thirds full. Bake for 10–12 minutes until done.
- Dip each donut in glaze, sprinkle with reserved Fruit Loops, and let set before serving.
Notes
• Store donuts in an airtight container for up to 2 days at room temperature.
