Oatmeal Cookie Donut Loaf
Be the first to reviewThis Oatmeal Cookie Donut Loaf brings the chewy, caramelized flavor of an oatmeal raisin cookie into a soft, generously glazed loaf. Raisins run through both the batter and the streusel, while rolled oats give the topping its unmistakable cookie texture.
The batter is made with Greek yogurt for moisture and body, then finished with a thin vanilla glaze that settles into every oatmeal raisin streusel cluster.
My Oatmeal Cookie Dough Lava Cake takes those oatmeal cookie flavors in a gooey, caramel-filled direction.
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The Cookie Combination I Always Come Back To
Whenever I bite into an oatmeal raisin cookie, I forget about every other cookie combination. Oatmeal raisin has always been number one for me. The chewy oats, caramelized brown sugar, and little pops of raisin belong together so completely that I will never understand why this cookie is divisive.
I recently partnered with Tezza Foods after spending a long time wishing I could find a Greek yogurt I truly loved. I would never say this if I did not mean it - this opinion is not sponsored - but Tezza Plain & Simple is hands down my favorite.
I am often asked whether Greek yogurt can replace regular yogurt in my recipes. Because I had not tested it, I always told readers to stay with the recipe as written. This partnership gave me the reason to develop a loaf around Greek yogurt, and I am so glad it did. More people already keep Greek yogurt in the refrigerator, so using it here means one less special ingredient to buy. My goal is to keep these recipes as pantry-friendly as I can, and Tezza helped me make that possible.
Ingredient notes
Key ingredients
Old-fashioned rolled oats
The oats stay in the streusel, where they create the chewy oatmeal cookie texture without weighing down the loaf batter.
Raisins
Finely chop the raisins for the streusel so they distribute through the buttery clusters, then fold whole raisins into the batter.
Plain unsweetened Greek yogurt
Greek yogurt gives the egg-free batter moisture and body while keeping it thick enough to support the raisins.
Light brown sugar
Brown sugar provides the caramelized sweetness that makes the loaf read clearly as an oatmeal raisin cookie.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Tested dairy-free route
Making it dairy-free?
These are the products I tested in this loaf. Use each one at the same listed amount and temperature, then follow the recipe exactly as written.
How to use them
Use the products above at the same listed amounts and temperatures. All instructions remain the same.
From this recipe
Tested notes
For an Oatmeal Chocolate Chip Cookie Donut Loaf, replace the 70 g raisins in the batter with 70 g semi-sweet chocolate chips and the 25 g finely chopped raisins in the streusel with 25 g mini semi-sweet chocolate chips.
This recipe was developed with plain unsweetened Greek yogurt. Regular yogurt is thinner and has not been tested in this loaf.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the Greek-yogurt oatmeal raisin batter, cookie streusel, and vanilla glaze come together in this donut loaf.
Open the reelSmall things that matter
Tips for the best loaf
Bring the Greek yogurt and milk to room temperature before mixing the batter.
Troubleshooting
If This Happens
The oatmeal streusel feels soft or greasy
Return it to the refrigerator while you finish the batter. The butter needs to stay cold so the topping bakes into distinct oatmeal cookie clusters.
The raisins are collecting in one area
Fold them in only until evenly distributed, then transfer the batter to the pan. Finely chopping the streusel raisins also helps them spread through the topping.
The streusel is browning before the center is ready
Tent the loaf loosely with foil once the top is set, then keep baking until the tester comes out with moist crumbs rather than wet batter.
It is taking a long time to bake
Every oven is different, and this loaf may need the full listed range. Make sure to keep the oven door closed instead of checking frequently. Let the tester rather than the clock tell you when it is done.
The glaze is disappearing into the loaf
Let the loaf cool on the wire rack until it feels warm but no longer hot before glazing. A hot loaf can absorb the glaze instead of letting it settle over the streusel.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Let the glaze set before slicing for the cleanest finish.
Recipe FAQ
Questions that come up
Can I use regular plain yogurt instead of Greek yogurt?
I developed this recipe with plain unsweetened Greek yogurt and have not tested it with regular yogurt. Regular yogurt is thinner and may change the batter, so I recommend using Greek yogurt for the recipe as written.
Can I make an oatmeal chocolate chip version?
Yes. Replace the 70 g raisins in the batter with 70 g semi-sweet chocolate chips. Replace the 25 g finely chopped raisins in the streusel with 25 g mini semi-sweet chocolate chips.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Vanilla extract can replace the vanilla bean paste in the same amount, although vanilla bean paste gives the loaf and glaze a fuller vanilla flavor.
Can I substitute sour cream for the Greek yogurt?
I have not tested sour cream in this recipe. This loaf was developed with plain unsweetened Greek yogurt, so I recommend using the recipe as written.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 30 min
- Bake
- 55-90 min
- Total
- About 2 hr 15 min, plus cooling and glaze setting
- Yield
- One 9 x 5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
I use the Deiss Kitchen Scale.
Ingredients
Oatmeal Raisin Cookie Streusel
- 80 g all-purpose flour80 g (about 2/3 cup) all-purpose flour
- 40 g old-fashioned rolled oats40 g (about 1/3 cup + 2 tablespoons) old-fashioned rolled oats
- 60 g light brown sugar, packed60 g (about 1/4 cup + 1 1/2 teaspoons) light brown sugar, packed
- 1 1/2 tablespoons granulated sugar1 1/2 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon1/8 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 25 g raisins, finely chopped25 g (about 2 tablespoons + 2 teaspoons) raisins, finely chopped
Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon1/4 teaspoon ground cinnamon
- 200 g light brown sugar, packed200 g (about 3/4 cup + 3 tablespoons) light brown sugar, packed
- 30 g granulated sugar30 g (about 2 tablespoons + 1 1/4 teaspoons) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 170 g plain unsweetened Greek yogurt, room temperature170 g (about 3/4 cup) plain unsweetened Greek yogurt, room temperature
- 160 g milk, room temperature160 g (about 2/3 cup) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/8 teaspoon almond extract1/8 teaspoon almond extract
- 70 g raisins70 g (about 7 tablespoons + 2 teaspoons) raisins
Vanilla Donut Glaze
- 250 g powdered sugar250 g (about 2 cups + 1 tablespoon) powdered sugar
- 55-60 g milk55-60 g (about 3 tablespoons + 2 teaspoons to 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the loaf from the pan.
- 2Make the oatmeal raisin cookie streusel. In a medium bowl, combine the flour, rolled oats, light brown sugar, granulated sugar, cinnamon, and salt.
- 3Cut in the cold butter until the mixture forms chunky crumbs. Mix in the vanilla bean paste, then gently work in the finely chopped raisins. Refrigerate while preparing the batter.
- 4In a large bowl, whisk together the light brown sugar, granulated sugar, and oil until thoroughly combined.
- 5Add the plain unsweetened Greek yogurt, milk, vanilla bean paste, and almond extract. Whisk until smooth and fully combined.
- 6Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, and cinnamon directly over the wet ingredients. Fold just until no dry streaks remain. Do not overmix.
- 7Fold in the raisins just until evenly distributed.
- 8Transfer the batter to the prepared loaf pan and smooth the top. Crumble the oatmeal raisin cookie streusel generously and evenly over the batter.
- 9Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- 10Bake for 55-80 minutes. Check the streusel at 45 minutes and tent loosely with foil if it is browning too quickly. Depending on your oven, the total baking time may extend to 90 minutes. Use the listed doneness cues rather than the clock alone.
- 11
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The center springs back lightly when touched and the tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 12Allow the loaf to cool in the pan for about 15 minutes, then use the parchment to carefully lift it onto a wire rack.
- 13Make the glaze. Whisk together the powdered sugar, 55 g milk, vanilla bean paste, and salt until smooth. Add additional milk only as needed to create a thin donut-style glaze.
- 14Once the loaf is on the wire rack and feels warm but no longer hot, pour the glaze over it, allowing the coating to settle into the oatmeal raisin cookie streusel and run down the sides. Let the glaze set before slicing.
Helpful notes
- Use the gram measurements as the source of truth.
- For an Oatmeal Chocolate Chip Cookie Donut Loaf, replace the 70 g raisins in the batter with 70 g semi-sweet chocolate chips and the 25 g finely chopped raisins in the streusel with 25 g mini semi-sweet chocolate chips.
- This recipe was developed with plain unsweetened Greek yogurt. Regular yogurt is thinner and has not been tested in this loaf.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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