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+ servings
3 stacked donuts made with Oreos on white board

Oreo Donuts

With crushed Oreos in the batter and a white chocolate glazed topped with more crushed Oreos, there isn't much better than this Oreo donut.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 donuts
Calories 287kcal
Author Ryan Beck



  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup greek yogurt
  • ¼ cup milk
  • 2 tablespoon unsalted butter, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 8 Oreos, crushed

White Chocolate Glaze

  • ¼ cup white chocolate
  • ¼ cup powdered sugar
  • 1 tablespoon whole milk
  • ½ teaspoon vanilla extract
  • 4 Oreos, crushed



  • Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add greek yogurt, egg, milk, butter, vanilla extract crushed Oreos and stir until just combined. (Over-stirring will make donut tough)
  • Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. You can also just spoon the batter in. It should make 6. Bake for 10-11 minutes or until stick comes clean. Remove from oven and remove from pan and cool on a cooling rack.

White Chocolate Glaze

  • In small bowl, melt white chocolate in microwave in 15 second intervals. Whisk in the sugar, milk and vanilla extract to make a smooth glaze. Dip each donut in the glaze and sprinkle some crushed Oreos over the top. Allow glaze to set for 30 minutes before serving.


  • Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
  • When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
  • Finely crush the Oreos so you can pipe into the pan.
  • You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
  • Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
  • Let the baked donuts cool completely before you dip them in the glaze.
  • Leftovers will store well in at room temperature for 1-2 days in an air-tight container.


Serving: 1donut | Calories: 287kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 59mg | Fiber: 1g | Sugar: 25g