Cinnamon Sugar Oat Flour Donut Holes – Soft, Cozy, and Easy to Make

These donut holes taste like a warm hug on a slow morning. They’re soft, tender, and rolled in a fragrant cinnamon sugar that melts as it hits the warm surface. Made with oat flour, they have a slightly nutty flavor and a lovely crumb that feels satisfying without being heavy.

You can bake or air-fry them, and the simple ingredient list makes them weeknight-friendly. Serve them with coffee, pack them in a lunch box, or bring them to brunch—no one will guess they’re made with oat flour.

Print Recipe

Cinnamon Sugar Oat Flour Donut Holes – Soft, Cozy, and Easy to Make

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 12 servings

Ingredients

• Oat flour (store-bought or finely ground rolled oats)
• Baking powder
• Baking soda
• Fine sea salt
• Ground cinnamon (plus extra for coating)
• Granulated sugar (and optional light brown sugar for depth)
• Eggs
• Milk (dairy or unsweetened almond/oat milk)
• Plain yogurt or sour cream
• Vanilla extract
• Melted butter or neutral oil (plus extra melted butter for coating)

Instructions

• Prep your pan. Heat the oven to 350°F (175°C).Grease a mini muffin tin or line it with mini liners. If air-frying, line the basket with parchment and preheat to 330°F (165°C).
• Mix the dry ingredients. In a bowl, whisk 1 3/4 cups oat flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Break up any clumps for a smooth batter.
• Combine the wet ingredients. In another bowl, whisk 1/2 cup sugar (or 1/4 cup sugar + 1/4 cup light brown sugar), 2 eggs, 1/2 cup milk, 1/3 cup plain yogurt, 1 teaspoon vanilla, and 3 tablespoons melted butter or oil until smooth.
• Bring it together. Pour the wet mixture into the dry.Stir gently until just combined. The batter should be thick but scoopable; add a tablespoon of milk if it looks dry.
• Fill and bake. Spoon the batter into the mini muffin cups about 3/4 full. Bake 10–12 minutes until the tops spring back and a toothpick comes out clean.For the air fryer, drop 1-tablespoon scoops onto parchment and cook 7–9 minutes, flipping once.
• Make the coating. Mix 1/2 cup granulated sugar with 1–2 teaspoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a separate bowl.
• Coat while warm. Let donut holes cool for 3–4 minutes. Brush or toss lightly with melted butter, then roll in the cinnamon sugar until well coated.
• Serve. Enjoy warm for the best texture.They’re soft, fragrant, and perfect as-is.

What Makes This Special

Oat flour keeps these donut holes soft while adding fiber and a subtle sweetness. Unlike traditional yeast donuts, this recipe uses a quick batter, so there’s no rising time or deep fryer needed.

A light coating of butter helps the cinnamon sugar cling and adds a classic donut-shop finish. You can bake them in a mini muffin pan or roll small scoops by hand. The result is golden, tender bites with just the right amount of sweetness.

Shopping List

• Oat flour (store-bought or finely ground rolled oats)
• Baking powder
• Baking soda
• Fine sea salt
• Ground cinnamon (plus extra for coating)
• Granulated sugar (and optional light brown sugar for depth)
• Eggs
• Milk (dairy or unsweetened almond/oat milk)
• Plain yogurt or sour cream
• Vanilla extract
• Melted butter or neutral oil (plus extra melted butter for coating)

Instructions

1. Prep your pan. Heat the oven to 350°F (175°C).

   Grease a mini muffin tin or line it with mini liners. If air-frying, line the basket with parchment and preheat to 330°F (165°C).

2. Mix the dry ingredients. In a bowl, whisk 1 3/4 cups oat flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Break up any clumps for a smooth batter.
3. Combine the wet ingredients. In another bowl, whisk 1/2 cup sugar (or 1/4 cup sugar + 1/4 cup light brown sugar), 2 eggs, 1/2 cup milk, 1/3 cup plain yogurt, 1 teaspoon vanilla, and 3 tablespoons melted butter or oil until smooth.
4. Bring it together. Pour the wet mixture into the dry.

   Stir gently until just combined. The batter should be thick but scoopable; add a tablespoon of milk if it looks dry.

5. Fill and bake. Spoon the batter into the mini muffin cups about 3/4 full. Bake 10–12 minutes until the tops spring back and a toothpick comes out clean.

   For the air fryer, drop 1-tablespoon scoops onto parchment and cook 7–9 minutes, flipping once.

6. Make the coating. Mix 1/2 cup granulated sugar with 1–2 teaspoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a separate bowl.
7. Coat while warm. Let donut holes cool for 3–4 minutes. Brush or toss lightly with melted butter, then roll in the cinnamon sugar until well coated.
8. Serve. Enjoy warm for the best texture.

   They’re soft, fragrant, and perfect as-is.

Keeping It Fresh

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. To bring back the softness, warm them for 10–15 seconds in the microwave or 3–4 minutes in a 300°F (150°C) oven.

You can also freeze them (uncoated) for up to 2 months; thaw, warm, and toss in fresh cinnamon sugar.

Health Benefits

• Whole-grain goodness: Oat flour adds fiber that supports digestion and helps keep you full.
• Balanced sweetness: These are gently sweetened, so the spice shines without a sugar rush.
• Better fats: Using melted butter or a neutral oil gives a satisfying finish without deep frying.
• Gluten-friendly option: With certified gluten-free oats, this recipe can be safe for those avoiding gluten (see notes below).

What Not to Do

• Don’t overmix. Stir until just combined. Overmixing can make them dense.
• Don’t skip the warm coat. The cinnamon sugar sticks best when the donut holes are still warm.
• Don’t pack the flour. Spoon and level oat flour, or weigh it. Too much flour leads to dryness.
• Don’t overbake. Pull them as soon as the tops spring back.

  Oat flour dries out faster than wheat.

Variations You Can Try

• Apple pie twist: Add 1/2 cup finely diced apple and a pinch of nutmeg. Bake a minute or two longer.
• Maple glaze: Skip the cinnamon sugar and dip warm donut holes in a quick glaze of powdered sugar, maple syrup, and a splash of milk.
• Chocolate chip: Fold in 1/3 cup mini chocolate chips for a dessert vibe.
• Pumpkin spice: Swap the yogurt for 1/3 cup pumpkin puree and use pumpkin pie spice instead of cinnamon.
• Dairy-free: Use plant milk and oil instead of butter; brush with coconut oil before coating.

FAQ

Can I make oat flour at home?

Yes. Blend rolled oats in a high-speed blender until very fine, then sift.

Measure after blending for accuracy.

Are these gluten-free?

They can be. Use certified gluten-free oats and check all labels. If you’re highly sensitive, ensure there’s no cross-contact in your kitchen.

Can I use a regular muffin pan?

You can, but the texture changes slightly.

Fill cups about 1/3 full and bake 12–15 minutes. Slice each mini “muffin” in half and coat both pieces.

What if I don’t have yogurt?

Use sour cream, or mix 1/3 cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes as a quick swap. The tang helps with tenderness.

How do I keep the coating from getting soggy?

Let the donut holes cool a couple of minutes before buttering, and avoid stacking them while still warm.

Store uncovered for the first hour to set the sugar.

Can I reduce the sugar?

Yes, cut the sugar in the batter to 1/3 cup. The cinnamon sugar will still give plenty of sweetness.

In Conclusion

Cinnamon Sugar Oat Flour Donut Holes are simple, cozy, and quick. With a handful of pantry staples and no deep fryer, you get tender, warm pastries that taste like a weekend treat any day of the week.

Keep a batch on hand for easy snacks, and try a variation when you want to mix it up. Sweet, spiced, and just the right size—these donut holes are hard to beat.