Fruit Loop Donuts
Fruit Loop Donuts are baked cereal treats that marry the crunchy sweetness of Fruit Loops with a soft, glazed pastry, creating a colorful, no-fuss breakfast or dessert you’ll adore.
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
• Use whole milk Greek yogurt for a richer crumb, and gently fold in crushed cereal to keep colorful bits intact.
• Store donuts in an airtight container for up to 2 days at room temperature.
• Store donuts in an airtight container for up to 2 days at room temperature.
Nutrition
Calories: 200kcal
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