Recipe of the month March: Baked Vegan Carrot Cake Oats (HIGH PROTEIN)

Baked Carrot Cake Oats

Serves: 6
Prep Time: 15 minutes / Cooking Time: 20 minutes                                                                                 


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


  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 is best eaten hot (or warmed in the microwave) and topped with a large spoon of coconut or Greek yoghurt!


Recipe by:  Leanne Ward

Call 02 8188 9730