Name: Carrot Cake Baked Protein Oats (Vegan Gluten-Free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 50g oats; 50g oat flour; 40g vegan vanilla protein powder; 2 tbsp ground flaxseed; 2 tbsp chia seeds; 1 tsp baking powder; Spices, 1 tsp cinnamon and ½ tsp ground ginger; 180ml dairy-free milk; 60g unsweetened applesauce; 1 large carrot, grated (90g); 3 medjool dates, pitted and chopped small; 40g walnuts, chopped small; 2-4 tbsp thick dairy-free yoghurt; 2 tbsp crushed walnuts; Pinch cinnamon; 2-4 tbsp maple syrup

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

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Deliciously soft, fruity and nutty Carrot Cake Baked Protein Oats made with wholefood ingredients and ready in less than 30 minutes. These breakfast oats are high in protein, fibre and naturally plant-based and gluten-free.

I love baked oats, and recently I have been having a major craving for medjool dates in all shapes and forms, so these oats are the perfect excuse to make them into breakfast. They are loaded with freshly grated carrot, walnuts, spices and chopped up dates, tasting just like your favourite carrot cake only in breakfast form. They are so good warm or cold, topped with some yoghurt and syrup and they will keep you full all morning. Importantly, they are also high in fibre and protein, and taste like dessert!

A half eaten piece of Carrot Cake Baked Protein Oats — Carrot Cake Baked Protein Oats

Why will I love these oats?

These oats are a new favourite:

Cakey, soft, tender and spongey
Nutty, fruity and packed with carrot
Warmly spiced with cinnamon and ginger
With chunks of medjool dates
Packed with gut healthy ingredients
High in fibre and protein
Contain flax and chia seeds for omega goodness
Naturally dairy-free, egg-free and vegan
Easily gluten-free
With nut-free options
Easy to make in one bowl
Ready in 30 minutes
Delicious warm or cold
Ideal to meal prep
Keeps well in the fridge and the freezer for longer
Great for breakfast or brunch
Tastes like dessert for breakfast!

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.

A pan of Carrot Cake Baked Protein Oats — Carrot Cake Baked Oats

Cut up dish of Carrot Cake Baked Protein Oats — Carrot Cake Baked Oats

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the oats:

Oats: rolled oats are best for some texture and make sure they are GF where needed.
Oat flour: grind your oats in a blender to a fine flour-like texture.
Vegan vanilla protein powder: this adds flavour, natural sweetness and protein and I love the Form vanilla protein. if you are not using protein powder, use more oat flour.
Ground flaxseed: to add fibre and to help thicken the batter.
Chia seeds: to add omega goodness and protein.
Baking powder: for the rise.
Cinnamon and ginger: to add warming spices.
Dairy-free milk: like oat, almond, soya or coconut (from the carton).
Unsweetened applesauce: this is instead of using banana and I use the ready-made Biona Organic applesauce, but you can also make your own.
Carrot: scrub the carrot (no need to peel) and grate it.
Walnuts: to add some nutty goodness.
Medjool dates: pit these and chop them small to add juicy pieces of date in every slice.

To serve the oats, I like to add some dairy-free thick yoghurt, extra walnuts, maple syrup and more cinnamon.

A pan of Carrot Cake Baked Protein Oats with yoghurt — Carrot Cake Baked Protein Oats

A slice of Carrot Cake Baked Protein Oats on a plate — Carrot Cake Baked Protein Oats

Are these gluten-free and nut-free?

These are easily gluten-free as long as your oats are GF and to make them nut-free, swap the walnuts for coconut flakes and check that your dairy-free milk and yoghurt do not contain nuts.

How do I make these?

These oats are ready in a few steps:

Combine the wet ingredients for the oats: until smooth.
Stir in the dry ingredients: and combine.
Fold in the carrot, walnuts and dates: and spread into a dish.
Bake in the oven for 25 minutes: until golden, springy to touch and baked through.
Enjoy warm or cold: with your favourite toppings.

A few pieces of Carrot Cake Baked Protein Oats — Carrot Cake Baked Protein Oats

Close up of Carrot Cake Baked Protein Oats — Carrot Cake Baked Protein Oats

How long will they last?

These oats will keep for 3-5 days in a sealed container in the fridge or for 1 month in the freezer. Allow to defrost and then enjoy cold or warm back in the oven for 10 minutes.

What other recipes can I try?

For more breakfast inspiration: