High Protein Oatmeal Raisin Cakes (Vegan, Oil-free, GF)

Packed with 14 grams of protein, these vegan, high protein oatmeal raisin cakes are a reliable 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 nourishing fats. Most importantly, they are Satisfying!

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 straightforward to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(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 instructions 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 reliable 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:

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}