Baked Cereal and Milk Donuts



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I have a love affair with my donut pan. In my opinion, it is the best invention ever created because it makes me donuts that are healthier than the fried version which means I get to eat more of them. Okay, I am not delusional and know they still aren’t the best, but once you’ve had a baked cereal and milk donut, you won’t be able to resist making them with all of your favorite cereals… and trying eat and every one of them.

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Compared to other baked donuts, these are probably my favorite. They taste more like a bakery style donut and less like a muffing. Don’t get me wrong, muffiny donuts are good too, but not when you are really craving a donut donut. You know what I mean? These are light and fluffy with a really amazing flavor. Then that cream glaze melts in your mouth just as you get that crunch from your favorite cereal topping (side note: my favorite cereal for these donuts are Golden Grahams) The absolute best part about these donuts though? They stay nice and moist in an air tight container for a couple of days, so you can make them and have one (or two) every morning. The recipe is easily doubled if you need to make more!

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The trick to making these doughnuts is using fresh ingredients (fresh nutmeg is so good in this donut if you have it, but a freshly bought jar of ground nutmeg is just as good!) and really watching your consistency. The batter should have a good number lumps in it. The glaze should be thick and slowly drip down from your spoon. There was very little dripping when I dipped my doughnuts into the glaze. So my best suggestion is to slowly add the cream a tablespoon at a time, mixing constantly. If you think you can handle that, these donuts will be out of your oven and ready to eat in a cinch.

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Prep Time: 8 min
Cook Time: 9 min
Total Time: 17 min


  • 1 3/4 cup all purpose flour
  • 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract, divided
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1 1/2 cups cereal (any kind)


  1. Preheat the oven to 425 degrees F. Grease 2 doughnut pans.
  2. Mix together the flour, cornstarch, sugar, baking powder, salt and nutmeg together. Set aside. Place the cereal on a plate and set aside.
  3. In a separate bowl, beat together the buttermilk, eggs, melted butter, and one teaspoon vanilla extract.
  4. Create a well in the flour mixture and pour in the wet ingredients. Mix well until there are just a few lumps, but do not over mix.
  5. Fill 15 doughnut cavities with the batter (I found using a piping bag or freezer bag with a corner cut out helped speed the process). You may need to make the doughnuts in batches.
  6. Bake for 7 – 10 minutes, or until light golden brown and springs back when touched. Remove from the oven and allow to cool for a few minutes before removing the doughnuts and cooling on a wire rack.
  7. While the doughnuts are cooling, make the glaze. Mix together the powdered sugar, remaining vanilla extract, and one tablespoon of the milk until it forms a thick paste. Slowly add more milk, one tablespoon at a time until it forms a thick glaze.
  8. Dip one side of the doughnuts into the glaze, then dip the doughnuts into the cereal mixture. Allow to sit for a few minutes for the cereal to really stick to the glaze. Best eaten fresh that day, or plain, unglazed doughnuts may be frozen and reheated in a 300 degree oven for about 10 minutes.

Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!