Baked Oatmeal Mochi Donuts (with a White Chocolate Glaze)

Just because I try to bake healthy, doesn’t mean I don’t crave something substantial. This big, hearty and wonderfully toothsome oatmeal mochi donut is made with oats and sweet rice flour–the secret to making extra springy donuts!

Have you seen my Baked Mochi Experiment post yet? One of the ingredients I test in the post is a mochi donut recipe that incorporates oatmeal. Made with 1/2 cup oat flour and 1/2 sweet rice flour instead of the regular 1 cup sweet rice flour, these oat donuts were chewier and had a glutinous (mochier) texture, tender and moist, but the outer layer had a firm, almost cookie-like chew that made the oat mochi extra hearty. I was also surprised how soft and springy they stayed the day after. I’m guessing that’s probably because the oats do such a great job of absorbing and keeping in moisture.

Here’s how you can make them at home, dipped in a white chocolate glaze.

Ingredients used to make this

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!

• Oat Flour – you can buy oat flour like this one, but you can also make your own oat flour by blending old-fashioned (rolled) or quick-cooking oats. You can also use other flour substitutes (almond, coconut, whole wheat flour) in this recipe. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
• Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
• Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
• Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions). I used dehydrated honey (honey powder) which I find is a great substitute for regular sugar.
• Light Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
• Almond Milk – I used unsweetened almond milk
• Apple Cider Vinegar – helps the mochi donuts to rise better. Lemon juice also works if you don’t have apple cider vinegar

For the Glaze I used

• White chocolate chips – you can use any white chocolate chips (or chopped white chocolate), but to make these low-carb, use a lower sugar, stevia sweetened brand instead. For a dairy-free, vegan alternative, try this brand.

• (leave out for nut-free diets) 1 tsp of almond butter to color the white chocolate chips and add some nutty flavor

More Mochi Donut Recipes

How to Make

Directions: 

• In a large bowl, whisk together sweet rice flour, oat flour, and sugar.
• Add the egg, olive oil, oat milk and vanilla extract and whisk until smooth.
• Spoon or pipe the batter into a well-greased donut pan (fill to 3/4 full).
• Bake in a 350°F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted into the thickest part of the donut comes out clean.
• Remove donuts and allow to cool.
• To glaze: melt white chocolate chips in the microwave in 20 second bursts until melted, stirring in between.
• Stir in the almond butter.
• Dip the donuts into the chocolate and then set the donuts (glaze side up) on a clean parchment paper

Recipe Variations and Optional Add Ins:

• Chocolate Chip mochi donuts! Just fold in some chocolate chips to the batter.
• Explore different natural flavoring / extracts. Feel free to add a teaspoon of flavorings or extracts, such as vanilla bean paste, almond extract, coffee extract or maple extract.
• You can also bake this in a muffin or mini cake pan instead of a donut pan.

How to Make this Healthier

• Add antioxidants: Did you know that cinnamon, matcha and cacao powder are all good sources of antioxidants?  Dried fruits such as cranberries, blueberries (I like the one with no added sugar) and goji berries, and citrus zests like orange and lemon are terrific antioxidants, as well as immunity boosters. Add up to a teaspoon of these superfood powders and up to 2 Tbsp of dried fruits to the batter before baking to make this recipe even better!
• Increase fiber: Add a tablespoon of ground flaxseeds. Add a tablespoon of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
• Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.

Other ways to eat/ glaze/ frost

• Eat plain and warm. Microwave before eating if cold to restore the mochi’s chewiness.
• Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
• Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!

Texture Guide

Instead of the oat (alternative) flour that’s listed in the recipe, you can use other healthy flour substitutes (almond, sorghum, coconut, whole wheat flour) instead. Also if you want these donuts to be chewier/ mochier, you can also use more mochiko flour instead of oat flour. Be sure to refer to the guide below, or read my Mochi Donut Experiment to read how the results differ! 

How to Store

• You can store mochi donuts covered at room temperature for 1-2 days. For longer storage, you can place them in the fridge for up to 5 days, or freeze up to 4 months. You can microwave them (30 seconds) before eating, to restore the mochi’s “chewy” texture, but the chocolate glaze would also probably melt as a result…

Final Tips

• I used a silicone pan because the donuts were easier to remove after baking.
• Spray or grease the pans (even the silicone ones) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.
• Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and thickness! Bake the mochi donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.

More Mochi Recipes