Ever have one of those days where turning on the oven feels like signing up for a marathon? Same here. That’s why I swear by these no bake vegan protein glazed donuts. They hit the sweet spot without heating up the kitchen. And honestly, they taste like cheesecake and banana bread had a delicious, protein-packed baby. When I first whipped these up, I was skeptical. Could something this easy—and vegan—really satisfy my sweet tooth? Spoiler alert: absolutely. They’re made with wholesome stuff like oats, almond butter, and plant-based protein, and finished off with a glaze so smooth it deserves its own spotlight. They’re chewy, satisfying, and kind of magical. Oh, and if you’re thinking about a snack for work or school? Boom. Done. Whether you’re into no bake banana recipes, no bake protein cookies, or you’re just looking for snack ideas that don’t involve mysterious ingredients, these donuts are your new go-to. They check every box: recipe bake? Yep. Recipe snack? Absolutely. Cheesecake recipes no bake? Honestly, the texture is close enough to fool your tastebuds.

1) Key Takeaways
2) Easy No Bake Vegan Protein Glazed Donuts Recipe
3) Ingredients for No Bake Vegan Protein Glazed Donuts
4) How to Make No Bake Vegan Protein Glazed Donuts
5) Tips for Making No Bake Vegan Protein Glazed Donuts
6) Making No Bake Vegan Protein Glazed Donuts Ahead of Time
7) Storing Leftover Donuts
8) Try these snack recipes next!
9) No Bake Vegan Protein Glazed Donuts
10) Nutrition

1) Key Takeaways

These no bake vegan protein glazed donuts are chewy, sweet, and packed with plant-based protein. They skip the oven but don’t skip flavor or texture. They’re perfect for snack ideas when you want something quick and wholesome. You don’t need special tools—just a bowl, a spatula, and a silicone donut mold. The glaze? Melted vegan white chocolate with a little coconut oil. Done and done.

The ingredient list is short and made of things you probably already have. Oat flour, almond butter, protein powder—nothing wild or hard to pronounce. Plus, they’re freezer-friendly and fridge-ready. They taste like a dessert, fuel like a protein snack, and feel like a win. If you’re into no bake banana recipes, no bake vegan dessert trends, or low-effort cheesecake recipes no bake style, you’re going to like what you’re about to read.

I reach for these when I need an afternoon boost or a post-dinner treat that won’t leave me sluggish. They’re easy to make, easy to love, and easy to pack in your bag for work, school, or a road trip. These donuts? Solid snack material.

2) Easy No Bake Vegan Protein Glazed Donuts Recipe

Let’s be real, turning on the oven sometimes feels like a chore. These no bake vegan protein glazed donuts save the day. They’re simple to make, fun to shape, and don’t require much cleanup. That’s my kind of baking—or should I say, not-baking?

I like to keep a batch of these in my fridge for those random cravings when I want something sweet but not overly sugary. The texture is soft and a little chewy. The glaze firms up with a gentle snap. It’s that mix of indulgent and nourishing that hits the right spot. This fits right in with my go-to snack ideas, especially when I’m short on time and patience.

The recipe bake concept is flipped here. We’re ditching the oven, embracing the fridge, and still ending up with a treat that looks and tastes like it came from a hip vegan café. They’re basically cheesecake-adjacent with a protein upgrade. Win-win.

3) Ingredients for No Bake Vegan Protein Glazed Donuts

Oat Flour: This forms the base and gives structure without being dense. It adds a warm, nutty taste and blends easily with wet ingredients.

Vanilla Plant-Based Protein Powder: This gives each donut a boost of protein and a hint of vanilla flavor that works really well with the glaze.

Runny Almond Butter: You want the kind that drips off the spoon. It holds everything together and adds healthy fat and flavor.

Maple Syrup: Adds natural sweetness without overpowering. It mixes well and plays nicely with the almond and vanilla notes.

Unsweetened Almond Milk: This loosens the dough a bit and keeps it moist enough to press into the mold without crumbling apart.

Vanilla Extract: Just a touch deepens the flavor and makes the donuts smell amazing. Skip it if you must, but I don’t recommend it.

Salt: A little pinch brings out all the other flavors. Don’t skip this one—it makes a difference.

Vegan White Chocolate Chips: These melt into a smooth glaze and set up beautifully on the donuts once cooled.

Coconut Oil: Helps the chocolate melt smoothly and adds a little sheen to the finished glaze.

4) How to Make No Bake Vegan Protein Glazed Donuts

Step 1. Mix the oat flour, protein powder, and salt in a large bowl until evenly combined. I like to use a whisk to break up any clumps.

Step 2. Stir in the almond butter, maple syrup, almond milk, and vanilla extract. Keep mixing until a thick dough forms. It should stick together when pressed but not feel sticky.

Step 3. Press the dough into your donut mold. Silicone works best here. Pop the whole thing in the freezer for at least 30 minutes to firm up.

Step 4. Melt the vegan white chocolate chips with the coconut oil in a small bowl. You can use a microwave or stovetop—whatever works.

Step 5. Take the donuts out of the freezer and pop them from the mold. Dip the tops in the glaze. Let them set on a plate lined with parchment.

Step 6. Store in the fridge. Once the glaze hardens, they’re ready. I grab one after workouts or between meetings. They keep well and taste even better the next day.

5) Tips for Making No Bake Vegan Protein Glazed Donuts

Use a silicone mold if you can. It makes it way easier to pop the donuts out cleanly. If you don’t have one, you can press the dough into muffin tins lined with parchment. Not perfect, but it works.

Runny almond butter really is key. If yours is on the thicker side, warm it slightly or add a little more almond milk so the dough doesn’t turn dry.

The glaze sets faster in the fridge. If you’re in a rush, give the dipped donuts a quick chill to firm them up before stacking or serving. They’re less messy that way too. For snack ideas that don’t melt in your hands, this is one of my go-tos.

6) Making No Bake Vegan Protein Glazed Donuts Ahead of Time

These donuts store well. You can make a batch on Sunday and eat them through the week. They’re fridge-friendly and don’t dry out, which is rare for no bake banana recipes or any kind of no bake vegan dessert.

If you’re prepping for a trip, wrap them in wax paper and keep them in a small container. They’ll hold up on a short car ride or picnic. The glaze might soften a bit, but they’ll still taste great.

I like to store mine in a single layer to keep the tops from sticking. If you’re stacking, add parchment between layers. That little detail saves you from donut heartbreak. Snack ideas don’t get easier than this.

7) Storing Leftover Donuts

Keep leftovers in an airtight container in the fridge. They’ll last about five days, but I rarely have them around that long. The texture stays soft and the glaze holds firm, which is more than I can say for some store-bought snacks.

If you want to freeze them, wrap each donut individually and store them in a zip bag. Thaw in the fridge overnight or just let one sit at room temp for a bit.

They’re the kind of treat that works as breakfast, dessert, or a mid-afternoon pick-me-up. Whether you’re after recipe snack options or just something sweet without the crash, they deliver.

8) Try these snack recipes next!

9) No Bake Vegan Protein Glazed Donuts