Hot Cross Bun Protein Baked Oats (Vegan Gluten-Free)
These sticky, delicious and zesty Hot Cross Bun Protein Baked Oats are packed with real orange, spices and dried fruits, tasting like the much-loved Easter bun in breakfast form. Plus, these oats are high in fibre and protein.
I love baked oats for breakfast and as it’s Eastertime, I wanted to make something that feels festive and that felt light and Spring-like. Inspired by the much-loved Easter fruit buns, these oats are loaded with orange zest, cosy spices and even have a sticky glazed top and cross, too. Made with wholesome ingredients, these baked oats are ideal for meal prep at the weekends, and you can easily make a bigger batch, too, to feed a crowd or to set you up for the week.
Why will I love these oats?
These breakfast oats are amazing:
- Thick, chewy and cake-y
- Golden, sticky on top and delicious
- With a yoghurt cross on top
- Packed with dried fruits and spices
- Tastes just like a hot cross bun for breakfast
- Come together in one bowl
- Ready in 30 minutes
- Delicious warm or cold
- Naturally high in fibre and omega-3 fatty acids
- High in protein
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and naturally nut-free
- Ideal to meal prep
- Great to make for friends and family to share
- Can be frozen
- Delicious all day long
- Ideal for Spring
- Makes a great Easter brunch dish
- Made with wholefood ingredients
- Great for the gut
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in “shop the recipe” section.
For the oats:
- Rolled oats: to add texture and wholesome goodness. Make sure that they are GF where needed.
- Oat flour: this adds a great texture. Make your own by blending oats into a flour-like texture.
- Vegan vanilla protein powder: this adds protein and a lovely fudgy texture. If you prefer, you can use more oat flour, instead. I use Form protein and my code NourishingAmy10 saves you 10%.
- Spices: cinnamon, ginger and nutmeg create the hot cross bun flavour.
- Baking powder: for the rise.
- Chia seeds: these are little powerhouses of nutrition.
- Ground flaxseed: to add omega-3 goodness and fibre.
- Unsweetened applesauce: this is great for acting as a natural sweetener and egg replacer.
- Plant-based milk: use your favourite dairy-free milk like oat, soya, coconut or almond.
- Thick dairy-free yoghurt: this adds so much moisture and deliciousness. I use the NUSH protein yoghurt or Cocos Organic coconut yoghurt, as they have natural ingredients and are great for the gut.
- Orange: the zest adds so much flavour.
- Raisins: or you can use sultanas or other dried fruits.
To go on top:
- Orange marmalade: to spread on top to make it sticky and orangey.
- Dairy-free yogurt: as above, to pipe into a cross shape.
Are these gluten-free and nut-free?
These are naturally gluten-free, make sure the oats are certified GF. To keep these nut-free, check that your yoghurt and dairy-free milk do not contain nuts.
How do I make them?
These are ready to make in a few steps:
- Combine all of the dry ingredients: and stir well.
- Add in the wet ingredients: and stir until creamy.
- Fold in the raisins: and stir again.
- Pour into the dish and smooth over the top: and bake for 25 minutes.
- Spread with marmalade: while still warm.
- Allow to cool slightly: or enjoy hot.
- Pipe the yoghurt cross on top: and slice to enjoy.
How long will they last?
Keep these baked oats in the fridge, once cool, for 2-3 days, or in the freezer for 1 month in a sealed container. Allow to defrost and enjoy warm or cold.
What other recipes can I try?
For more Spring breakfast ideas:
- Matcha Protein Pancakes
- Banana Blueberry Baked Protein Oats
- Lemon and Blueberry Chia Baked Oats
- Pear and Raisin Quick Soak Overnight Oats
- Blueberry Chocolate Chip Sheetpan Pancakes
Hot Cross Bun Protein Baked Oats (Vegan Gluten-Free)
These sticky, delicious and zesty Hot Cross Bun Protein Baked Oats are packed with real orange, spices and dried fruits, tasting like the much-loved Easter bun in breakfast form. Plus, these oats are high in fibre and protein.
Ingredients
For the Oats:
- 50g rolled oats
- 50g oat flour
- 40g vegan vanilla protein powder, or more oat flour
- Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg
- 1 tsp baking powder
- 2 tbsp chia seeds
- 2 tbsp ground flaxseeds
- 100g unsweetened applesauce
- 180ml plant-based milk
- 30g (2 tbsp) thick dairy-free yoghurt
- Zest of 1 orange
- 60g raisins/sultanas
On Top:
- 2 tbsp marmalade
- 2 tbsp thick dairy-free yoghurt, plus extra
Instructions
- Preheat the oven to 160Fan/180ºC and have a square 6-inch/15-cm dish to hand.
- Into a mixing bowl, combine the oats, oat flour, protein powder, spices, baking powder, chia seeds and flaxseed and stir.
- Pour in the applesauce, plant-based milk, yoghurt and orange zest and stir well to combine. Now fold in the raisins.
- Pour into the dish and smooth over the top.
- Bake for 25 minutes, until golden all over, firm to touch and well-risen.
- Now spread over the marmalade while the oats are still warm.
- For the neatest cross on top, allow the oats to cool for 30-60 minutes (or enjoy warm without the cross).
- Place the yoghurt in a piping bag and pipe a cross on top of the oats.
- Slice the oats and enjoy warm or cold with extra yoghurt and fruits.
Shop the recipes
Stay in touch
I look forward to hearing what you think of these Hot Cross Bun Protein Baked Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Easter breakfast love x
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