Step 1

Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.

Step 2

Place old-fashioned oats, all-purpose flour and freeze dried raspberries in the container of your Vitamix.

Step 3

Blend, starting on low speed and increasing to high, for 30-60 seconds until the mixture resembles flour and is light pink in color.

Step 4

Transfer the dry mixture to a medium bowl.

Step 5

Add baking powder, baking soda, sea salt and sugar to the flour mixture, stir until combined and set aside.

Step 6

Rinse the container of your Vitamix and proceed to the next step.

Step 7

Blend 1 ½ cups of raspberries with 2 TBS granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.

Step 8

Remove the purée from the Vitamix container and transfer it to a small bowl, set aside.

Step 9

Add melted coconut oil (or butter), honey, almond milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).

Step 10

Add ½ of the dry ingredients to the wet ingredients in the blending container and blend until just combined

Step 11

Add the other half of the dry ingredients and blend until the mixture is homogenous.

Step 12

Add the egg and blend until the batter is smooth.

Step 13

Transfer the batter to a small plastic bag. Cut a small hole in the bottom tip of the bag and pipe the batter into the wells of the prepared donut pan, filling each well about ¾ full.

Step 14

Bake for 15 minutes or until the top is set and the sides are slightly browned.

Step 15

Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.

Step 16

While the donuts are baking, mix 2 TBS of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: I found this to be the best ratio that resulted in a glaze that hardened and tasted just like a bakery glaze. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.

Step 17

Once the donuts are cooled, spoon about 1-2 TBS of glaze on top of each donut. If desired, top the donuts with sprinkles, dried raspberries, etc. immediately (before the glaze hardens).

Step 18

Let the glazed donuts sit at room temperature or in the refrigerator to harden before eating!