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turmeric ginger baked oats .jpg
turmeric ginger baked oats .jpg

turmeric ginger vegan baked oats

Prep - 15 Minutes
Cook - 30 Minutes
4 Servings


These vegan baked oats are lightly spiced, beautifully golden with a incredibly moreish warming flavour, cakey consistency and anti-inflammatory benefits as an added bonus.

Topped with toasted black sesame seeds, juicy ripe mango and a dollop of coconut yogurt on the side. Baked oats just got super interesting!

Turmeric Ginger Baked Oats On Plate With Mango And Yoghurt| Pulsin Recipe | Pea Protein
Turmeric Ginger Baked Oats Close Up With Mango And Spoon | Pulsin Recipe | Pea Protein


  • 500ml unsweetened oat milk
  • 2 tsp turmeric
  • 2 tbsp maple syrup
  • 40g Unflavoured Pulsin Pea Protein
  • 2 tbsp milled flaxseed
  • 4 star anise
  • 1 tsp ground ginger
  • 160g rolled oats
  • 1 tsp baking powder


  • Mix together oat milk, turmeric, star anise and ginger. Place into a pot and bring to the boil. Simmer for 10 minutes. Remove star anise at this point.
  • Add oats through to flaxseed into a large bowl.
  • Preheat oven to 180C (350F). Lightly grease a 7 inch round or square dish with melted butter or coconut oil.
  • Add maple syrup to milk mixture.
  • Add wet ingredients to the oat mixture. Allow to absorb some of the liquid by leaving it to rest for about 10 minutes.
  • Place mixture into prepared dish and bake for 30 minutes. Remove and allow to cool before slicing. I prefer to allow the oats to cool overnight and once refrigerated they slice with even more precision.
  • Store in the fridge for up to five days.

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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