Breakfast · Snack

Lemon Poppyseed Pronuts (oil + sweetener free)

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chia Swirl Breakfast Bowl’ 🙂


Now as for these ‘pronuts’… protein donuts  🙂


They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • Oil free
  • Sweetener free
  • Protein & fiber packed

You will enjoy the smells while baking these pronuts too thanks to that fresh lemon zest!

Enjoy these pronuts for breakfast, snack, or dessert!

Lemon Poppyseed Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print




Dry Ingredients:
  • 1 1/2 c quick oats (gluten-free if needed)
  • 1/2 c garbanzo bean flour
  • 1 T flax
  • 2 T poppy seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 1 c natural apple sauce
  • 3/4 c freshly squeezed lemon juice
  • Sweetener if desired*

*I didn’t use any sweetener. If you’d like to add some I’d recommend just 1/4-1/3 raw local honey or agave. If using, reduce the amount of apple sauce used by the amount of sweetener you add.


  1. Preheat the oven to 350F. Spray the holes of a 6 hole donut tin or a 9 hole muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & mix until everything is combined.
  4. Distribute batter evenly among your donut or muffin holes.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!


If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday!




Breakfast · Dessert · Snack

Almond Butter Baked Oatmeal

My brother & his girlfriend visited this past weekend so I wanted to make some yummy & healthy snacks. We knew we were going hiking at Devil’s Lake so I wanted to bake something that we could carry on the trek. If you are ever in Wisconsin, I highly recommend a day hiking trip here 🙂


No these donuts aren’t going to taste like a Krispy Kreme. They are not fried. They don’t contain sugar, eggs, dairy milk, etc. They won’t have that insanely sweet & sugary taste or airy texture. For some you may be thinking, how sad. But for someone who is used to a plant-based diet I rejoice.

My donuts are dense, filling, healthy, & protein & fiber filled. They also won’t make you feel sluggish or sick 🙂 Bonus, they are easy to make & you only need one large bowl to combine everything.

These can also easily be made into bars if you do not own a doughnut tin. However I do recommend purchasing one because things are just more fun in a doughnut shape.


So start your day off with one of my donuts that will leave you satisfied til lunch, energized & still hit your sweet tooth.

Almond Butter Baked Donuts

  • Servings: 6
  • Difficulty: easy
  • Print



  • 2 c old-fashioned or rolled oats
  • 1 large ripe banana, mashed
  • 1/2 c unsweetened apple sauce
  • 1/3-1/2 c almond butter
  • 1/2 c unsweetened plant-based milk of choice
  • 1/2 tsp Himalayan salt
  • 1 tsp maple extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Handful of 60% cacao or non-dairy chocolate chipsimg_2249


  1. Preheat the oven to 350F.
  2. Spray a 6 hole doughnut pan with non-stick cooking spray & set aside.
  3. Add all the donut ingredients, except the choc chips, to a large bowl.
  4. Mix until well combined.
  5. Fold in the choc chips.
  6. Distribute batter among the 6 doughnut holes*.
  7. Bake for 15 minutes.
  8. Allow to cool before removing from pan. Enjoy!

*If you want to make these into bars– Pour batter into an 8×8 pan & bake at 350F for 20 minutes.img_2282


Never completely forget about chocolate!


When your dog is spoiled & gets almond butter instead of peanut butter 🙂