Start your week by preparing these delicious carrot cake baked oats. This recipe, crafted by the skilled Emily (@vegantronica), is perfect for meal prepping, providing you with a nutritious, protein-rich snack for the upcoming week.
Ingredients*
(makes 6 portions)*
- 2 tbsp flaxseed mixed with 5 tbsp boiling water
- 180g oats
- 60g carrot cake vegan protein (you can replace it by almond flour or chickpea flour)
- pinch of salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 medium carrot, grated
- 400ml plant-based milk
- 100g apple compote
- 1 tsp vanilla extract
- two handfuls blueberries
To serve:
- vegan yogurt
- toasted flaked almonds
Method
Preheat the oven to 160C (fan). Start by mixing the flaxseed and boiling water and let it sit for about five minutes to thicken. Mix the oats, protein, salt, baking powder, and cinnamon in a large bowl then add the grated carrot. In a jug add the milk, compote, vanilla extract and flaxseed mix and whisk to combine. Pour the wet ingredients into the dry then fold in the blueberries until well combined. Bake in a lined baking dish for about 40 minutes until golden on top. Allow to cool before slicing into pieces and topping with yogurt, flaked almonds etc.
About Emily
About five years ago I was working in marketing for a sustainable construction materials company in London and both of the founders were vegan which was really inspiring. I actually remember in my interview they asked me what I thought about veganism and I said it was just a 'trend'! However I knew I had to practice what I preached in terms of sustainability so I started out by going pescatarian, which felt like a more realistic step than completely overhauling my diet overnight.
Just before the pandemic I moved to New Zealand. The cost of food was quite high compared to the UK so I didn't really buy much fish and was mostly eating vegetarian. It was at this time that I was starting to learn more about animal agriculture and what a broken system it was for both the animals and the farmers so I decided to take the plunge and took part in Veganuary 2021. At first I was a bit nervous about what felt like a drastic change but it was so much easier than I'd imagined. Whilst in New Zealand I ended up working at a vegan cafe in Wellington, and it was great to meet so many other people with the same values and passion for food.
When I moved back to the UK I couldn't believe all the vegan options that were on offer in the supermarkets and in restaurants. My cooking skills have definitely improved since being vegan as it forces you to be a bit more imaginative with recipes and ingredients, and I find it a fun challenge. I love the vegan community that exists on Instagram since starting my own vegan account too (@vegantronica), it feels like everyone is really supportive of each other.
For my day job I also work in food editorial and I couldn't imagine not having a food-related career!