Donut Loaves
Oatmeal Cookie Donut Loaf
A warmly spiced donut loaf filled with raisins, topped with oatmeal raisin cookie streusel, and covered in a thin vanilla glaze.
Prep
30 min
Bake
55-80 min
Total
About 1 hr 40 min to 2 hr 5 min, plus glaze setting
Yield
One 9 x 5-inch loaf
A note from my kitchen
Before you bake this
This 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.
Save me a slice ;)
Thinking out loud
The Cookie Combination I Always Come Back To
The cravings, questions, and running commentary behind this bake.
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.
Read this first
The quick notes.
Flavor
Brown sugar, vanilla, warm cinnamon, oats, and sweet raisins.
Texture
Soft donut loaf, chewy raisins, chunky oatmeal streusel, and a thin set glaze.
Best moment
Pouring the glaze over the slightly warm loaf so it settles into the streusel.
From this recipe
Tested 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.
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. I use Tezza Plain & Simple Greek Yogurt.
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.
Plain unsweetened Greek yogurt
Tezza Plain & Simple Greek Yogurt
Milk
Silk Unsweetened Original Soymilk
Butter
Country Crock Plant Butter Sticks
How to use them
Use the products above at the same listed amounts and temperatures. All instructions remain the same.
Testing notes
Why this works
Keep the streusel cold
Refrigerate the finished streusel while mixing the batter so the butter stays cold and the topping bakes into distinct clusters.
Stop when the flour disappears
Fold the dry ingredients into the wet mixture only until no dry streaks remain, then fold in the raisins without continuing to work the batter.
Glaze while slightly warm
The loaf should no longer be hot, but a little warmth helps the thin glaze settle naturally into the oatmeal raisin streusel.
How it comes together
Small things that matter
Tips for the best loaf
Bring the Greek yogurt and milk to room temperature before mixing the batter.
Finely chop the raisins used in the streusel so they disperse through the clusters.
Check the streusel at 45 minutes and tent the loaf loosely with foil if it is browning too quickly.
Use the doneness checks in the instructions rather than relying on elapsed time alone.
Before you slice
Texture and serving notes
Let the glaze set before slicing for the cleanest finish.
Serve slices at room temperature or warm them briefly before serving.
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.
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.
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