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Packed with 14 grams of protein, these vegan, high protein oatmeal raisin cakes are a perfect breakfast or snack! They are oil-free, gluten-free, and baked in a muffin tin.
We are a mystery to many.
We are the oatmeal-raisin cookie lovers of the world.
While others recoil at the mention of raisins, or cry “foul!” when presented with oatmeal -raisin over chocolate chip, we rejoice over the humble, brown-sugary, whole-grain, raisin-studded sweets.
I can convince myself that eating a cake or two after a long run is justified, on occasion, but I’d rather not wait for the once-in-a-while option. Hence, I created these oatmeal-raisin cookie-cakes, which are packed with protein, whole grains, and healthy fats. Most importantly, they are DELICIOUS!
Recipe Benefits
- High protein (14 grams per cake)
- High fiber (4.4 grams per cake)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Flourless
- Quick and easy to prepare
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 1 15-ounce can white beans, (e.g., cannellini beans or Great Northern beans)
- unsweetened applesauce
- vanilla rice protein powder (or other plant-based/ vegan vanilla protein powder)
- coconut sugar, (or granulated sweetener of choice)
- smooth almond butter (or other nut/seed butter, such as peanut butter or sunflower seed butter)
- baking soda
- ground cinnamon
- salt
- rolled oats, (certified GF as needed)
- raisins
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Grease or spray 12 cups of a standard muffin tin.
- In a food processor or high-speed blender, process the drained beans and applesauce until smooth.
- Add the protein powder, sugar, almond butter, baking soda, cinnamon and salt; process until smooth.
- Transfer to a medium bowl and stir in oats and raisins.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in preheated oven for 14 to 16 minutes until golden brown and set at center.
- Cool in tin for 10 minutes, then remove to a wire rack to cool completely. If desired, drizzle top with melted white chocolate.
Optional White Chocolate Drizzle
The white chocolate drizzle is gilding the lily, but I do it anyway for eye-appeal. To get the thinnest drizzle possible (which allows you to use a minimum of chips), add a tiny dab of coconut oil when melted. This thins the melted chocolate so that a tiny bit portion of chocolate goes a long way.
I used 1 and 1/2 tablespoons of white chocolate chips to cover 6 cakes.
How to Serve the High Protein Oatmeal Raisin Cakes
These cakes make a terrific, protein-packed snack or dessert (14 grams each, plus high fiber from the oats, and 160 calories apiece) in place of a purchased protein bar. I love them best for breakfast, along with with some fruit and tea alongside.
In fact, if ever there was a reason to rise and shine, these cookies are it.
Storage
Store the cakes in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or freeze for up to 3 months.
Happy baking everyone!
More Vegan Baked Oatmeal Recipes to Try:
- Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}
- Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
- Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
- Vegan Baked Oatmeal Cups {oil-free, GF)
- Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
- 3-Ingredient Coconut Baked Oatmeal Squares {Vegan, Oil-Free, GF}
High Protein Oatmeal Raisin Cakes (Vegan, Oil-free, GF)
Ingredients
- 15 ounces can white beans, (rinsed and drained–e.g., cannellini or Great Northern beans)
- 1/2 cup unsweetened applesauce
- 1/2 cup vanilla rice protein, (or other plant-based/ vegan vanilla protein powder)
- 2.5 tablespoons coconut sugar, (or granulated sweetener of choice)
- 3 tablespoons smooth almond butter, or other nut/seed butter
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup rolled oats, (certified GF as needed)
- 1/4 cup raisins, (coarsely chopped)
- Optional: 1-2 tablespoons vegan white chocolate chips, (melted)
Instructions
- Preheat oven to 350F (180C). Grease or spray 12 cups of a standard muffin tin.
- In a food processor or high-speed blender, process the drained beans and applesauce until smooth.
- Add the protein powder, sugar, almond butter, baking soda, cinnamon and salt; process until smooth.
- Transfer to a medium bowl and stir in oats and raisins.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in preheated oven for 14 to 16 minutes until golden brown and set at center.
- Cool in tin for 10 minutes, then remove to a wire rack to cool completely. If desired, drizzle top with melted white chocolate.
I’m so glad I doubled the recipe because they turned out wonderfully! A very delicious and nutritious snack after a workout! Thank you!
I’m thrilled you like the cakes, Trisha! It’s an oldie, but a goodie 🙂 Enjoy!
thanks for the recipe! 5 ingredient protein oat cookies are in the oven now. I’ll try this one next!
wonderful, Marit! I hope your bakes go well! 😉
Can’t wait to make these – they look awesome. Could you suggest a substitute for the protein powder? I don’t have any on hand and would love to bake these right now. Thank you!
Hi Angel! Sure! Grind up and extra 1/2 cup of oats into a powdery flour (blender or food processor) and use in place of rice protein powder. They will still have a decent amount of protein from the beans and oats, and should taste just as yummy! Let me know how they turn out! 🙂