These tender, moist Apple Cider Donuts are baked instead of fried, which makes them super easy! Dusting them in cinnamon sugar adds the perfect finishing touch.
There’s nothing in this world like a warm apple cider donut! While I do love Air Fryer Donuts and my Classic Vegan Donuts too, if you’re looking for a donut with cozy fall flavour, apple cider donuts can’t be beat. Although apple cider donuts are often fried, I’ve found that this is a type of donut that tastes every bit as good when it’s baked in the oven since it has a cake-y texture. Which is good news because that means you can make them at home with no muss or fuss!
What Makes These Apple Cider Donuts the Best Ever
You’re going to want to make these donuts all fall long—and maybe even into the winter months too! Here’s what makes them a favourite.
- Easily vegan . The only vegan substitute needed here is vegan butter. No expensive egg substitutes or anything like that!
- No yeast . These apple cider donuts aren’t yeasted, which means there’s no proofing and rising time, so this recipe for apple cider donuts is easy!
- Fresh flavour . A warm apple cider donut from a bakery is a real treat, but the ones that sit in clamshell containers at the grocery store for days or even weeks are often a disappointment. But bake them yourself at home and they’re warm, tender, and perfectly spiced.
Notes on Ingredients
If you bake a lot of fall treats, you probably have many of these ingredients on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – To make gluten-free apple cider donuts, substitute a 1:1 gluten-free all-purpose flour.
- Brown sugar – I like to use light brown sugar for this recipe.
- Baking powder and baking soda
- Salt
- Spices – Ground cinnamon, ground ginger, ground nutmeg, and ground cardamom.
- Apple cider – Be sure to use apple cider, not apple juice. Apple cider is refrigerated and has a darker, more opaque colour than apple juice.
- Unsweetened applesauce – Use a smooth applesauce, not chunky!
- Vegan butter – I like to use my homemade Vegan Butter .
- Vanilla extract
- Cinnamon sugar topping – This is made with sugar, ground cinnamon, and melted vegan butter.
How to Make Baked Apple Cider Donuts
Here’s a step-by-step view of the process of baking apple cider donuts.
Make the caramel.
- Prepare . Preheat your oven to 350ºF and grease a donut pan with oil or nonstick spray.
- Reduce the apple cider . Simmer the cider in a small pan set over medium heat until it reduces to 3/4 cup. Let it cool before adding it to the recipe.
- Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl.
Mix the wet ingredients.
- Mix the wet ingredients. Whisk the apple cider, applesauce, melted vegan butter, and vanilla extract in another bowl.
- Combine wet and dry. Fold the wet mixture into the dry ingredients just until combined.
Fill donut pan.
- Bake . Divide the batter into the donut pan, either using a spoon or piping bag. Bake for 14 to 16 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.
- Coat the donuts . Brush the donuts with the melted vegan butter, then roll them in cinnamon sugar.
Tips for Amazing Apple Cider Donuts
Follow these pointers and you can’t go wrong with these baked apple cider donuts!
- Reduce the apple cider . No, it’s not necessary , but I do recommend it because doing so really concentrates the cider and gives the donuts a more robust apple flavour, rather than simply tasting like cozy spices with a hint of apple.
- Use a silicone donut pan . Baked donuts are SO much easier to remove from a silicone pan! They make homemade donuts a breeze. If you have a metal pan, just be sure to grease it very well.
- Don’t over-fill the pan . Three-quarters full is perfect. If you fill a donut pan too high, you won’t end up with nicely shaped donuts.
Perfect Pairing Ideas
These baked apple cider donuts are a fun snack, but if you’re making them for breakfast, pair them with something savoury and protein-packed like Fluffy Tofu Scramble . Having a fall party? These donuts would be a hit with Hot Spiced Apple Cider !
How to Store
- Room temperature : Transfer the cooled apple cider donuts to an airtight container or bag and store at room temperature for 3 to 4 days.
- Freezer : Freeze these donuts in a freezer bag or airtight container for up to 3 months. Thaw them at room temperature or in the microwave.
More Fall Treats to Try
- Pumpkin Pop Tarts
- Apple Streusel Muffins
- Cinnamon Baked Pears
- Iced Pumpkin Cookies
Ingredients
For the Donuts
- 2 cups all-purpose flour , 240 g
- ½ cup packed brown sugar , 100 g
- 1 teaspoon baking powder , 5 g
- 1 teaspoon baking soda , 5 g
- ¼ teaspoon salt , 1.5 g
- 1 teaspoon ground cinnamon , 3 g
- 1 teaspoon ground ginger , 3 g
- ¼ teaspoon ground nutmeg , ~ 1 g
- ¼ teaspoon ground cardamom , ~ 1 g
- 1 ½ cup apple cider , 355 mL
- ⅓ cup unsweetened applesauce , 80 g
- ⅓ cup melted vegan butter , 75 g
- 1 teaspoon vanilla extract , 5 mL
For the Cinnamon Sugar Topping
- ¾ cup granulated sugar , 150 g
- 1 teaspoon ground cinnamon , 3 g
- 3 tablespoons melted vegan butter , 45 g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan with oil or non-stick spray.
- Reduce the apple cider (optional but recommended): In a small saucepan, simmer the apple cider over medium heat until it reduces to about 3/4 cup (175 milliliters). This intensifies the apple flavor. Let it cool slightly before using. Measure exactly 3/4 cup for mixing in the next steps. If you evaporated it too much add apple cider.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamon.
- In another bowl, whisk the reduced apple cider, applesauce, melted vegan butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; the batter should be slightly thick.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, combine sugar and cinnamon. Brush each warm donut with melted vegan butter, then roll in the cinnamon sugar mixture until well coated.
Notes
- Room temperature : Transfer the cooled apple cider donuts to an airtight container or bag and store at room temperature for 3 to 4 days.
- Freezer : Freeze these donuts in a freezer bag or airtight container for up to 3 months. Thaw them at room temperature or in the microwave.
Baked Apple Cider Donuts
Ingredients
For the Donuts
- 2 cups all-purpose flour 240 g
- ½ cup packed brown sugar 100 g
- 1 teaspoon baking powder 5 g
- 1 teaspoon baking soda 5 g
- ¼ teaspoon salt 1.5 g
- 1 teaspoon ground cinnamon 3 g
- 1 teaspoon ground ginger 3 g
- ¼ teaspoon ground nutmeg ~ 1 g
- ¼ teaspoon ground cardamom ~ 1 g
- 1 ½ cup apple cider 355 mL
- ⅓ cup unsweetened applesauce 80 g
- ⅓ cup melted vegan butter 75 g
- 1 teaspoon vanilla extract 5 mL
For the Cinnamon Sugar Topping
- ¾ cup granulated sugar 150 g
- 1 teaspoon ground cinnamon 3 g
- 3 tablespoons melted vegan butter 45 g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan with oil or non-stick spray.
- Reduce the apple cider (optional but recommended): In a small saucepan, simmer the apple cider over medium heat until it reduces to about 3/4 cup (175 milliliters). This intensifies the apple flavor. Let it cool slightly before using. Measure exactly 3/4 cup for mixing in the next steps. If you evaporated it too much add apple cider.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamon.
- In another bowl, whisk the reduced apple cider, applesauce, melted vegan butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; the batter should be slightly thick.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, combine sugar and cinnamon. Brush each warm donut with melted vegan butter, then roll in the cinnamon sugar mixture until well coated.
Notes
- Room temperature : Transfer the cooled apple cider donuts to an airtight container or bag and store at room temperature for 3 to 4 days.
- Freezer : Freeze these donuts in a freezer bag or airtight container for up to 3 months. Thaw them at room temperature or in the microwave.
Nutrition
Baked Apple Cider Donuts https://jessicainthekitchen.com/apple-cider-donuts/ October 31, 2025
Baked oatmeal is kind of like a cake you can eat for breakfast! This recipe is hearty and wholesome, with juicy blueberries and crunchy walnuts in every bite.
A while back, Baked Oats were a TikTok trend, but in that version, the oats were blitzed in a blender or food processor to make them into a flour. This baked oatmeal recipe is more like my Baked Banana Bread Oatmeal Cups —the oats are left whole, so they have more of a chewy texture, which is extra satisfying! I love making this vegan baked oatmeal for meal prep because it’s easy to make a big batch and reheat throughout the week, and now that my daughter has moved on from Baby Oatmeal , she loves the baked version too!
Why This Baked Oatmeal Recipe Is the Perfect Breakfast
This baked oatmeal recipe is a wholesome way to start the day, but the sliceable texture gives it cake-y vibes. Here’s why we love it and why I think you will too.
- Hearty and filling . Which is EXACTLY what I want in a breakfast. This baked oatmeal combines whole grain oats with fresh fruit to keep you feeling full and satisfied until lunchtime.
- Customisable . You can tailor this recipe to your liking by adding in your favourite fruits, nuts, or seeds. And you can change up the flavour by adding different toppings too!
- Make-ahead option . This baked oatmeal recipe can easily be made ahead of time and stored in the fridge for a quick breakfast throughout the week, or you can freeze it for a few months.
Key Ingredients
The complete list of ingredients is later in the post, but here are some highlights. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ground flaxseed – I use flax egg as a vegan egg substitute . Don’t omit this, or your baked oatmeal won’t set properly.
- Old-fashioned rolled oats – These are hearty and chewy, but they cook faster than steel-cut oats.
- Walnuts and blueberries – The add-ins for our baked oatmeal recipe! As long as you keep the proportions the same, you can try other fruits, nuts, or seeds too.
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Maple syrup – Agave or date syrup would also work.
How to Make Vegan Baked Oatmeal
Making this baked oatmeal recipe is so easy! Here’s what you’ll need to do.
Whisk the flax egg.
- Prepare . Preheat your oven to 375°F and lightly grease a square baking dish.
- Make the flax eggs . Whisk the ground flaxseed and water in a small bowl and let the mixture sit until it gels.
- Combine the dry ingredients . Stir together the oats, walnuts, baking powder, cinnamon, and salt in a large bowl.
Whisk the wet ingredients.
- Mix the wet ingredients . Whisk the almond milk, maple syrup, coconut oil, vanilla, and flax egg in another bowl.
- Combine wet and dry . Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Fold in the blueberries.
Pour into baking dish.
- Bake . Pour the oat mixture into the baking dish and bake for 40 minutes, or until the middle is set. Cook for 5 to 10 minutes before serving with your favourite toppings.
Tips and Variations
Here are some additional tips and variation ideas to make this baked oatmeal recipe your own.
- How to know when it’s done . Baked oatmeal should be sliceable, so if it’s still mushy in the middle, bake it a little longer. Keep in mind, though, that it will set up some more during the resting time.
- Add your favourite mix-ins . While blueberries and walnuts are my go-to additions to this recipe, feel free to experiment with other fruits, nuts, and add-ins that you like. Use what’s in season or no-fail pairings like sliced bananas and pecans, or diced pears and almonds.
- Make it gluten-free . If you’re on a strict gluten-free diet, look for oats that are gluten-free certified. Oats are naturally gluten-free, but they can be contaminated with wheat during processing if they’re not certified as gluten-free.
Topping and Serving Suggestions
You can serve this baked oatmeal recipe with a drizzle of maple syrup or some Strawberry Jam . I also love adding a dollop of Vegan Yogurt or Coconut Whipped Cream . Fresh blueberries are always delicious too! For some extra protein and savoury balance, serve it alongside Tofu Bacon .
How to Store and Reheat Leftovers
- Refrigerator : Store this vegan baked oatmeal recipe in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer : You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat : Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.
More Breakfast Recipes With Oats
- Oatmeal Breakfast Cookies
- Pumpkin Pie Overnight Oats
- Oatmeal Chocolate Chip Cookies
- High-Protein Overnight Oats
Ingredients
- 2 tablespoons ground flaxseed , 14 g
- 5 tablespoons water , 75 mL
- 2 cups old-fashioned rolled oats , 200 g
- ½ cup roughly chopped walnuts , 60 g
- 1 teaspoon baking powder , 6 g
- ½ teaspoon ground cinnamon , 1 g
- ¼ teaspoon salt , 1.5 g
- 1¾ cups unsweetened almond milk , or any plant-based milk – 420 mL
- ⅓ cup maple syrup , 80 mL
- 1 tablespoon melted coconut oil , 15 mL
- 1 teaspoon vanilla extract , 5 mL
- 2 cups fresh blueberries , 300 g
- Additional blueberries and maple syrup , for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar size dish.
- In a small bowl, stir together the ground flaxseed and water. Let sit for 5 minutes to thicken.
- In a large bowl, combine the oats, chopped walnuts, baking powder, cinnamon, and salt.
- In a medium bowl or large measuring cup, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and thickened flax mixture.
- Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 40 minutes, or until the top is set and lightly golden.
- Allow to cool for 5–10 minutes before slicing. Serve warm with additional blueberries, a drizzle of maple syrup, or a splash of plant milk if desired.
Notes
- Refrigerator : Store this vegan baked oatmeal in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer : You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat : Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.
