Preheat the oven to 350°F and lightly grease a 6-cavity donut pan or use a silicone donut mold.

In a medium bowl, whisk the egg until smooth.

Add the peanut butter to the egg and stir until creamy and well combined.

Add the oat flour in two additions, stirring until a thick, smooth batter forms similar to muffin batter.

Fold in the finely chopped cooked turkey halal smoked turkey strips, distributing it evenly with no large clumps.

If the batter is too thick to pipe, stir in 1 to 2 teaspoons of plain yogurt until it is easy to pipe or spoon.

Spoon the batter into a piping bag or zip-top bag, snip off a corner, and pipe the batter into the donut pan cavities, filling each about two-thirds full.

Tap the pan gently on the counter to remove air bubbles and level the batter.

Bake for 15 to 18 minutes, until the donuts are set, lightly golden, and spring back when gently pressed.

Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack and cool completely, about 20 minutes.

Place the remaining plain yogurt in a shallow bowl and stir until smooth.

Once the donuts are fully cool, dip the tops lightly into the yogurt, let excess drip off, and return them to the rack for the glaze to set.

Serve to your dog in appropriate portions and store any leftovers according to the notes.