Baked Vegan Carrot Cake Oats (High Protein)

by Leanne Ward
High Protein Baked Vegan Carrot Cake Oats

Hands up who loves carrot cake! How about high protein baked vegan carrot cake oats! They are honestly one of my favourite breaky options lately as they’re DELICIOUS & packed full of fibre, protein, low GI carbs & healthy fats to keep me full all morning long!

Who doesn’t want to start their day with an extra serve of veggies? My high protein, baked vegan carrot cake oats make a great option if you are new to meal prepping and want to have a go at prepping some healthy breakfast options. They’ll last about 4-5 days in the fridge. You can bring them out and re-heat them at breakfast time.

Please tag me on Instagram if you make them! @the_fitness_dietitian

If you want to follow up this delicious breakfast with another healthy snack, check out my easy, healthy peanut butter protein balls here.

High Protein Baked Vegan Carrot Cake Oats

Vegan Baked Carrot Cake Oats (High Protein)

Hands up who loves carrot cake! How about high protein baked vegan carrot cake oats! They are honestly one of my favourite breaky options lately as they’re DELICIOUS & packed… Recipes Baked Vegan Carrot Cake Oats (High Protein) European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.6/5
( 5 voted )

Ingredients

  • 2 cups rolled oats
  • 1 cup brown rice protein powder (plain or vanilla flavour)
  • 8 tbs chia seeds
  • 2 tbs mesquite power* optional
  • 2 tbs lucuma powder* optional
  • 1.5 tsp cinnamon
  • 1 tsp nutmeg
  • 0.5 tsp ginger
  • 3 medium carrots, grated
  • 3.5 cups almond (or other milk alternative)

Instructions

  1. Preheat oven to 180 degrees.
  2. Mix all the dry ingredients in a bowl then add the wet ingredients.
  3. Pour mixture into a lined baking tray (lasagne dish sized) and press the mixture down with the back of a spoon.
  4. Bake in the oven until cooked & set - roughly 20-25 mins. It should start to brown on top a little.
  5. Allow to cool then slice into 6 serves.
  6. Leftovers will keep in the fridge for a few days or you can freeze it.
  7. This recipe sis best eaten hot (or warmed in the microwave) and topped with a large spoon of coconut yoghurt (or Green yoghurt if you prefer!)
  8. Please tag me on Instagram if you make it! @the_fitness_dietitian

Notes

1. You can use any type of protein powder, milk or yoghurt you prefer (dairy or non dairy based). 2. The mesquite power* & lucuma powder* are optional but they give it a lovely caramel taste (plus extra nutrients!). You can purchase them from your local health food shop (I grab mine from The Source Bulk Foods). If you choose not to include them, simply remove them from the recipe (no need to replace them with anything).

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7 comments

T C April 8, 2018 - 5:17 am

what is brown rice protein powder and where is it sold?

Reply
Leanne Ward April 8, 2018 - 10:54 am

It’s a vegan/ dairy free type of protein powder. You can buy it from some supermarkets in the health food section or any health food shop or nutrition/ sports shop. It’s used to boost the protein content of a recipe but you can also use standard protein powder (whey protein) if you like 🙂

Reply
Leanne Ward July 11, 2018 - 6:38 am

It’s a vegan type of protein powder. They sell it in health food shops. You can just use normal protein powder if you like – something like whey protein

Reply
r m doran February 19, 2018 - 10:40 pm

Useful as part of high fibre diet

Reply
R M Doran February 19, 2018 - 9:52 pm

Nourishing

Reply
Loretta February 19, 2018 - 12:04 pm

Hi Leanne,

I can’t wait to make these. How many calories are each one? Thank you.

Reply
Leanne Ward February 19, 2018 - 6:28 pm

Hi Loretta, sorry I didn’t know – I haven’t calculated the macros. You can pop all the ingredients into something like my fitness pal to get a rough breakdown but the recipe is suitable for most people – even those trying to lose weight 🙂

Reply

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