Gluten-Free Pistachio Raspberry Breakfast Buns (No Yeast)
Gluten-free pistachio raspberry breakfast buns made with oat flour and Greek yogurt. No yeast, bakery-style, and ready in about 30 minutes.
Servings 4 large buns
Calories 373kcal
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 (store-bought is fine, but I love to use my 2-ingredient Pistachio Butter Recipe)
- 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, a drizzle of honey (optional), 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
Calories: 373kcal | Carbohydrates: 46g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 202mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 192mg | Iron: 2mg