HERE FOR THE GOOD STUFF? THESE DISCOUNT CODES ARE FOR YOU

Homemade Vegan Cinnamon Raisin Bagels (gluten-free)

March 26, 2021

Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.

Homemade bagels you are everything and more.

You guys know that I am one of the biggest bagel fans ever. I eat one basically every day and it is one of my absolute favorite favorite foods ever. I love everything bagels, whole wheat, plain, sesame, cinnamon raisin and pretty much all the classics. As you can see.. I am not biased when it comes to eat my carbs in bagel form.

I love toasting up one of these cinnamon raisin bagels and having it with some nut butter or ghee on top with some banana and cinnamon. These bagels are not sweet at all, which I personally love. But you can also add in some extra coconut sugar or maple syrup if you want a sweeter bagel.

Oh and did I mention that these cinnamon raisin bagels are gluten-free, vegan AND nut-free?! Heck yes you guys!

If you make this recipe, let me know! I can’t wait to hear what you think – they are truly one of my faves!

Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.

What ingredients you need to make gluten-free and vegan cinnamon raisin bagels:

  • Creamy non-dairy yogurt of choice – almond, coconut, anything – or use regular or greek yogurt if not df – it works too!
  • Unsweetened applesauce
  • Gluten-free oat flour
  • Cinnamon
  • Raisins

How to make healthy homemade cinnamon raisin bagels:

  1. Preheat oven to 350 degrees and grease a donut pan well with oil (if you don’t have a donut pan you can form these into bagel shape and place onto baking sheet
  2. In a large bowl, mix together yogurt and applesauce
  3. Mix in flour, baking powder and cinnamon until fully combined then fold in raisins
  4. Add batter to donut pan or form into bagel shape (or even rolls/buns) with your hands
  5. Bake in oven for 20-22 minutes then allow the bagels to cool before removing from donut pan and slice and enjoy!
  6. **These ratios make 3 bagels – if you want to make 6 just double this recipe!

A few of my other bagel-inspired recipes on the blog:

The BEST Paleo Everything Bagel Bread

The Easiest Homemade Paleo Everything Bagels

15-minute Homemade Paleo Bagels (gluten-free) (using a pizza mix!)

Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.

Print

Homemade Vegan Cinnamon Raisin Bagels (gluten-free)

Homemade Vegan Cinnamon Raisin Bagels that are gluten-free, nut-free and so easy to make! Oven-baked, no crazy steps and no yeast needed.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 3 bagels 1x
Scale

Ingredients

  • 1/2 cup creamy non-dairy yogurt of choice (almond, coconut, anything – or use regular or greek yogurt if not df – it works too!)
  • 1/4 cup unsweetened applesauce
  • 1 cup gluten-free oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup raisins
  • **These ratios make 3 bagels – if you want to make 6 just double this recipe!

Instructions

  1. Preheat oven to 350 degrees and grease a donut pan well with oil (if you don’t have a donut pan you can form these into bagel shape and place onto baking sheet
  2. In a large bowl, mix together yogurt and applesauce
  3. Mix in flour, baking powder and cinnamon until fully combined then fold in raisins
  4. Add batter to donut pan or form into bagel shape (or even rolls/buns) with your hands
  5. Bake in oven for 20-22 minutes then allow the bagels to cool before removing from donut pan and slice and enjoy!

Notes

*Store in airtight container for 3 days, fridge for 5 and freezer for 2 months. I recommend toasting the bagel after the first day

**If you want these sweeter, add in some coconut sugar or maple syrup to the batter!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

12 Responses

  1. I made these bagels this morning and they were REALLY good! Ate all 3 of them. I topped mine with hazelnut/sunflower seed butters, banana and cinnamon. Plus i had some yogurt leftover from when I used it for the recipe.
    They were good, mostly towards being chewy, but I enjoyed them!
    And it gave me such a nice feeling that I had something else (bagels) for breakfast other than banana bread/muffins/skillet/pancakes.

  2. Made these quick little beauties yesterday afternoon. I didn’t have raisins but I subbed for a 1/4 cup of dried cranberries instead. Perfect punch of flavor! They hold up well after toasting and were easy to make from pantry staples. Thanks Rach!

  3. Made these this morning with a bit of vanilla extract added into the batter and a pinch of salt to bring out the flavors. Soo good!

    Can’t wait to find more recipes to try in my new donut pans!

    Thanks Rachel!

  4. Made these bagels this morning and they were delicious!! I love that the ingredients were so minimal and good!! Crunchy on the outside and soft on the inside.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Click to edit CSS
Click to edit CSS
rachLmansfield

rachLmansfield