Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}

Packed with 14 grams of plant protein, these vegan oatmeal raisin protein 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!

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, but I love one for breakfast with some fruit and tea alongside. In fact, if ever there was a reason to rise and shine, these cookies are it.

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 only used 1-1/2 tablespoons of white chocolate chips to cover 6 cookies.

Happy baking everyone!

More Vegan Baked Oatmeal Recipes to Try:

1. Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}
2. Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
3. Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
4. Vegan Baked Oatmeal Cups {oil-free, GF)
5. Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
6. 3-Ingredient Coconut Baked Oatmeal Squares {Vegan, Oil-Free, GF}

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Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}

Yield: 12 cakes

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Packed with 14 grams of plant protein, these vegan oatmeal raisin protein cakes are a perfect breakfast or snack! They are naturally vegan, gluten-free, and baked in a muffin tin.

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Ingredients

• 1 15-ounce 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 vanilla protein powder)
• 2 and 1/2tablespoons 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

1. Preheat oven to 350F. Grease or spray 12 cups of a standard muffin tin.
2. 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.
3. Divide batter evenly between prepared cups, smoothing tops.
4. 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.

Notes

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.

Nutrition Information

Serving Size 1 big cookie
Amount Per Serving Calories 160Total Fat 3.2gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 119mgCarbohydrates 20gFiber 4.4gSugar 8.6gProtein 14g

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