Preheat the oven to 350 degrees Fahrenheit and grease your donut pan. Set aside.

Place 1 cup of fruity pebbles and the buttermilk in a large mixing bowl. Give a slight stir and set aside.

Combine all dry ingredients for the donuts (flour, baking powder, and baking soda). Mix.

Lightly whisk the egg before adding it to the bowl with the cereal and buttermilk in it. Add the oil, vanilla, greek yogurt, and melted butter to the bowl as well. Stir until thoroughly mixed.

Add the flour mixture to the buttermilk mixture, a bit at a time, and stir it in until thoroughly combined.

Grab your prepared donut pan and fill each cavity about 3⁄4 of the way full. I tend to use a piping bag with a Wilton 2A tip, but anything similar, or even just a spoon scooping it in, will work.

Bake for 10 minutes or until the tops of the donuts are bouncy.

Do not remove the donuts from the pan. Just set the donuts away from the stove for about 15-20 minutes or until cool.

While the donuts are cooling, mix together all the ingredients for the glaze, except the cereal, and stir until thoroughly combined.

Gently remove the donuts from the pan and dip the tops of the donuts in the prepared glaze, before placing them glaze up on a piece of parchment paper, a pan, a plate, etc.

Lightly crush the remaining 1 cup of fruity pebbles and sprinkle in a diagonal direction across the corners of each donut.

Serve, eat, and enjoy!