Mini Doughnut Cereal Recipe

Mini Doughnut Cereal Recipe

Joe Lovell
Joe Lovell
Jul 10th 2020

Our head chef Joe is back with another recipe today: mini doughnut cereal 🍩. This could be the absolute best way to start your day. If you find a better way, please let us know.


Wet mix:

  • 25g vegan butter
  • 100ml almond milk
  • ½ tsp vanilla essence
  • 1 tbsp sunflower oil

Dry mix:

  • 125g self-raising flour
  • 30g caster sugar
  • ¼ tsp baking powder
  • ½ tsp fine salt


  • 50g icing sugar
  • 1tbsp water
  • ½ tsp cornflour
  • 1 tsp Pink colouring
  • Mini sprinkles


  1. Preheat the oven to 180C and line a flat baking tray with parchment.
  2. Place the wet ingredient in a small pan until the butter melts, then cool down.
  3. Mix all the dry ingredients together in a bowl and add into the wet mix.
  4. Mix well until you get a smooth and thick consistency.
  5. Add the mixture into a piping bag. Cut off the end with scissors (only cut a small hole as you want to keep the doughnuts as small as possible.
  6. Pipe small circles around the lined baking tray until the mix is empty.
  7. Place in the oven for 7 minutes or until golden brown.
  8. For the icing, mix all the ingredients into a pan and heat up until thick. Cool down and place over the doughnuts. Add some sprinkles on top before the icing sets.
  9. When the doughnuts have cooled, add them to a bowl, then it’s up to you to decide on the rest! Oat milk, agave syrup, berries, and dark chocolate curls all work great 👌.

Post and tag us in any of your attempts! You deserve a treat.

Doughnut Cereal

Joe Lovell

Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsey’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants

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