Gluten-Free Pistachio Raspberry Breakfast Buns (No Yeast)
These gluten-free pistachio raspberry breakfast buns are soft, bakery-style buns made with oat flour and Greek yogurt, finished with warm pistachio butter and juicy raspberries, no yeast required.
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I made these on a cold morning recently and immediately felt like I had hacked the holidays.
They taste like something you’d expect to see behind a bakery window, but they’re built from ingredients I’m genuinely happy to eat for breakfast any day of the week. Most of you who know me know that's the balance I aim to strike often (take my healthy, gluten free blueberry waffles or gluten-free rice paper danish for example).
No yeast. No rising. No waiting around. Just mix, shape, and bake.
Oat flour, Greek yogurt, pistachio butter, and bright berries come together fast, and the buns are in the oven in minutes. When they’re done, the centers are soft and tender with lightly golden edges, and the warm raspberries make the kitchen smell like December.
They’re cozy without being heavy, lightly sweet, and perfect with coffee. The kind of breakfast bake that feels indulgent but still very doable on a random morning.
Why these breakfast buns work (and are gluten free!)
Greek yogurt gives the dough structure and moisture without yeast, oat flour keeps the buns tender instead of dense, and pistachio butter melts into the center as they bake, creating that sticky, bakery-style finish. The raspberries soften just enough to add brightness without overpowering the dough.
"YUM! I'm not gluten free but that's an added bonus. These were so pretty, too."
- Kathy (email subscriber)
Recipe
Gluten-Free Pistachio Raspberry Breakfast Buns (No Yeast)
Equipment
- Baking sheet with parchment paper
Ingredients
Dough
- 1 ½ cups oat flour
- 1 cup Greek yogurt
- 1 large egg
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 2 tablespoons melted coconut oil optional
- Pinch of salt
Filling
- 1 tablespoon pistachio butter per bun
- 3 raspberries per bun
After Baking
- 1 tablespoon pistachio butter per bun
- 1 tablespoon chopped pistachios
Instructions
- Whisk: Combine 1 large egg, 1 cup Greek yogurt, 3 tablespoon honey, 1 teaspoon vanilla extract, and 2 tablespoon melted coconut oil (if using) until smooth.
- Add: Stir in 1 ½ cups oat flour, 1 ½ teaspoon baking powder, and a pinch of salt until a soft, slightly sticky dough forms.
- Adjust: If the dough feels too sticky, mix in 1–2 tablespoon additional oat flour. If too stiff, add 1 tablespoon Greek yogurt.
- Divide: Portion the dough into 4–6 pieces, depending on desired bun size.
- Shape: Flatten each portion into a thick bun and press a shallow well into the center using the back of a spoon.
- Fill: Add 1 tablespoon pistachio butter to each bun and nestle 3 raspberries on top.
- Bake: Bake at 350°F (175°C) for 18–22 minutes, until the bottoms are lightly golden and the tops are set.
- Rest: Cool the buns for 10 minutes so the filling can settle.
- Finish: Drizzle each bun with 1 tablespoon pistachio butter and sprinkle with 1 tablespoon chopped pistachios before serving.
Notes
- Mini vs large buns: Make 6 minis for snacking or 4 larger buns for a more bakery-style breakfast.
- Sweetness level: Use 2 tablespoon honey for lightly sweet buns or the full 3 tablespoon for a more indulgent finish.
- Berry swaps: Chopped strawberries or blueberries work well if raspberries aren’t available.
- Extra cozy: Warm the pistachio butter slightly before drizzling so it melts into the buns.
- Storage: Best the day they’re baked, but leftovers keep refrigerated for up to 2 days.
Nutrition
Frequently Asked Questions for the Gluten-free Pistachio Raspberry Breakfast Buns
They’re best fresh, but you can bake them ahead and gently reheat in the oven before serving.
Yes. Almond or cashew butter both work, though pistachio butter pairs best with raspberries.
They’re firmly breakfast-friendly but indulgent enough to feel like a treat.
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