No Bake Maple Glazed Cinnamon Donut Holes

Another Monday morning. Anyone else find it harder to motivate on a cold Monday morning? I need all the help I can get, aka extra cups of coffee and breakfast handed to me since it takes every ounce of extra energy to get out of bed. Luckily I have some No Bake Maple Glazed Cinnamon Donut Holes waiting for me and they go perfectly with my morning, and afternoon cup of coffee!

These were actually created just before my No Bake Cinnamon Sugar Sweet Potato Donut Holes that were a favorite that turned into a staple. Since I like to switch things up and half, well only 3 out of 5 of us love sweet potatoes, 2 of us (Baby G and myself) being mildly obsessed to say the least. I cannot wait for him to enjoy all the goods but right now I’m just fine with him being a baby and enjoying the simple things, sweet potatoes being his favorite so far.

While I made these to have quick and easy, not to mention delicious, breakfasts since mornings are crazy they also make a perfect snack. Made with healthy whole food ingredients! Oats, almond flour, dates, sweet potato, and ground flaxseed sweetened with pure maple syrup and optional boosts like collagen, brewers yeast, and even adaptogens or protein powder. I’ll go over all of these in the notes and below but before I break all the nutrition down feel free to scroll right down to the recipe if you can’t wait and want to make them now. Don’t worry I don’t blame you I’d probably do the same thing!

If you’re a regular reader of the blog the ingredients are probably very familiar. If not don’t worry you can omit the ground flaxseed if you don’t have it but it’s really a versatile nutrient dense food you should try! For under $10 you can add it to so many things like topping oats, smoothie bowls, blending into smoothies, or even make into a substitute the next time you need eggs In a recipe. The other ingredient that might have you stumped is coconut butter, simple put it’s ground shredded coconut that’s it. You can buy it or in just minutes you can make it in a Vitamix, or high-speed blender, with just shredded coconut!

For the family again I leave out the optional lactation and collagen boosts but if you’re a nursing mama add them because it not only helps boost milk supply but gives you a reason to make them with MAMA ONLY and keep them all to yourself! With or without the added boosts they’re still great for boosting milk supply with the oats, almond flour, and flaxseed.

It’s been a LONG few days and weekend with being sick last week and a packed weekend, not to mention trying to catch up with life, so I’m going to keep this post short. I hope soon I’m bake to having all my posts written weeks a head of time but in most cases they haven’t been lately. We have so much going on, so many exciting things that I’m hoping pan out and I can share with you soon but it’s all about balancing life right now for the whole family. Plus we have 3 birthdays in our family within the next month and a half, let’s not even talk about my oldest turning 16!?!

If you want to know more about the lactation benefits check out some of the other lactation recipes I’ve recently shared HERE.

Hope you all have a great week and stay warm if you’re living where it suddenly got cold like it did here. We actually had snow a few times in the last few days but luckily it just melted right away.

It’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen!

Print Recipe

No Bake Maple Glazed Cinnamon Donut Holes

No Bake Maple Glazed Cinnamon Donut Holes are deliciously amazing no bake bites packed with healthy whole foods, coated in maple coconut glaze, that melt in your mouth! Gluten free and vegan there are so many additional nutrition boost variations including one to boost lactation for all my fellow mamas out there. Mom and kid approved a dozen won't last long!

Course

Breakfast, Snacks

Prep Time

20 minutes

Passive Time

10 minutes

Servings

donut holes

Ingredients

• 1 c gluten-free rolled oats
• 1 1/2 c almond flour
• 2 TBSP ground flaxseed
• 6 Medjool dates, pitted
• 2 tsp vanilla extract, or inside of 1 vanilla bean
• 1 tsp cinnamon
• 1/4 c coconut butter*
• 1/4 c coconut oil, melted
• 2 TBSP pure maple syrup
• ¼ tsp Himalayan pink salt

Maple Coconut Glaze

• 4 TBSP coconut butter, room temp (homemade, see notes)
• 3 TBSP coconut oil, melted
• 2 TBSP pure maple syrup

Course Breakfast, Snacks Prep Time 20 minutes Passive Time 10 minutes Servings donut holes Ingredients 1 c gluten-free rolled oats 1 1/2 c almond flour 2 TBSP ground flaxseed 6 Medjool dates, pitted 2 tsp vanilla extract, or inside of 1 vanilla bean 1 tsp cinnamon 1/4 c coconut butter* 1/4 c coconut oil, melted 2 TBSP pure maple syrup ¼ tsp Himalayan pink salt Maple Coconut Glaze 4 TBSP coconut butter, room temp (homemade, see notes) 3 TBSP coconut oil, melted 2 TBSP pure maple syrup

Instructions

1. Soak dates in boiling or warm water for 10 minutes.
2. In a food processor pulse oats until a medium to fine flour texture.
3. If you don’t have a food processor you can use a dry container of a Vitamix or purchase oat flour.
4. Pulse ground oats with almond flour, flaxseed, cinnamon, and salt.
5. Pulse in additional optional ingredients like brewers yeast, collagen, protein powder, and any adaptogens.
6. Drain and pit dates and pulse them into the mix.
7. Add maple syrup/honey, coconut oil, and vanilla until mixture is blended and comes together. Adding a little hot water as needed.
8. Using a small (1.5 TBSP) ice cream scoop or a spoon roll mixture into balls and roll into balls, if the mixture is too sticky place mixture in the refrigerator to chill for 20 -30 minutes as it will be easier to roll.
9. Place in the refrigerator or freezer while making the Maple Coconut Glaze.
10. In a small bowl mix together melted coconut oil, warm coconut butter and warm/room temperature maple syrup. If ingredients are not room temperature or warm it will be a thick mixture that will not coat .
11. Remove donut bites from the refrigerator/freezer and quickly dip in the glaze and place on a parchment paper lined baking sheet.
12. Return dipped donut holes to the refrigerator to set for 10 -15 minutes before moving to a air tight container once set.
13. Store in the refrigerator for up to a week. You can store in the freezer for longer storage.
14. Enjoy!!

Recipe Notes

Optional additions for lactation/ nutritional boosts:
1 TBSP Brewers yeast
1-2 scoop vanilla collagen protein
Or add adaptogens of choice. Personally I also like to add 1 TBSP maca (Navitas Organics Gelatinized Maca Powder) and I omit the brewers yeast.

To make your own coconut butter just blend an 8oz bag of unsweetened shredded coconut in a food processor or Vitamix, in a Vitamix it takes maybe 5 minutes, food processor a little longer. An 8oz bag will be enough for 2 batches plus a little bit extra.

Like it, PIN it for later!