If you're as obsessed with almond croissants as I am (and the rest of the world), then you need to make these almond croissant baked oats which taste like the delicious pastry, but have all the fuel you need for your day. They combine almond milk, almond butter and sliced almonds to create a creamy and satisfying breakfast meal prep.
I have baked oats nearly every week because they're fantastic as a quick breakfast meal prep or a snack. They're is usually a batch or two in my freezer because they (very weirdly) taste great frozen - or you can just be normal and thaw them or heat them up.
While the toppings on these almond baked oats might not keep their crispiness in the freezer, what they do do is keep the croissant flavour which I find missing from a lot of those "viral" recipes you see out there. I've got a couple of secret ingredients to keep it closer to the original flavour - while making sure you're fuelled for your day.
TL;DR
- Prep time: 5 minutes Cook time: 30-50 minutes (depending how cakey you like it)
- Meal prep: It holds up well day-to-day and has filling ingredients for a healthier breakfast option
- Fridge storage: 5 days (airtight container - almonds will lose a bit of crispness)
- Freezer storage: 3-6 months (store without toppings)
- Reheating: Have cold or microwave 1-2 minutes
- Customise: Adjust to how cakey you like it, mix-and-match your toppings and add ins, serve with a mix of yogurt and berries.
Jump to:
Why you'll love this recipe
Easy to make. Like my biscoff baked oatmeal these are simple to prepare on the weekend to get you ready for the week.
Nutritious and delicious. Almond croissants are caloric dense and not an everyday breakfast option so like my carrot cake baked oats, this solves that!
Indulgent. While healthier, they are just as indulgent as the original like my double chocolate baked oats.
Ingredients
Rolled oats. You can keep the whole or blend for a smoother texture. I recommend rolled over steel-cut because they're lower GI which makes them great for a hearty breakfast.
Butter. Croissants are basically pastry and butter, so adding a bit in here helps give the croissant-like flavour.
Golden syrup / maple syrup. Adds a subtle sweetness and caramel flavour. You can omit or substitute for brown sugar or honey for a more neutral sweetness.
Protein powder. I recommend vanilla or a neutral flavour. If you're not using, you could substitute with additional flour.
Almond butter. I don't recommend substituting for another nut-butter as it would change the whole almond vibe.
Almond milk. You can substitute for a different milk without losing the taste.
Sliced almonds and icing sugar. Both optional, but they give the overall almond croissant vibe to make you feel like you're at a fancy French patisserie.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions
Substitutions
Chia seeds. These help thicken up the batter, but the same thing can be done with flaxseed. You can omit, but the batter will be crumbly when it's removed instead of cake-like.
Egg and banana. These can be used relatively interchangeably in baked oats. If you are omitting a banana, I would suggest adding in a little more sweetener to balance.
How to make almond croissant baked oatmeal
Step 1: Line an oven-safe container with either oil or butter, or line with baking paper.
Then, melt the butter in the microwave on 10second increments, stir each time. Be careful not to separate or burn the butter. Once melted, stir in the golden syrup.
Step 2: Mash the banana and mix together with the egg.
Step 3: Add the rest of the ingredients (except the sliced almonds and icing sugar) and mix until combined.
Step 4: Add mixed ingredients into pan, levelling the top.
Step 5: Add sliced almonds to the top (optional).
Bake @160C (320F) for 30-50 minutes (lower end leaves a more gooey baked oats, longer for a more firm, baked oat bar).
Step 5: Let cool for at least 10 minutes then top with icing sugar and serve.
Lauren's Top Tips
Tough almond butter? Almond butter can sometimes be quite hard to stir in. If you're in a colder environment, consider microwaving for about 15 seconds to loosen it up.
Let it cool. Especially if you plan on adding the icing sugar, doing it while the baked oats are just out of the oven will cause it to disintegrate. Wait until slightly cooler.
Meal prepping baked oats
Meal prepping almond croissant baked oats is a great way to have a delicious, nutritious breakfast ready to go throughout the week (just make sure you eat it before your partner does. As you can see in the picture, Zak was a fan and couldn't wait for them to be finished photographing)
To help with balance, I suggest serving with some yogurt and fresh fruit.
How do you store baked oats?
Allow to cool down at room temperature for no more than 2 hours then store in an airtight container in the refrigerator for up to 5 days.
The almonds will be soggy from about day 3 and you may notice the icing sugar isn't as prominent as it will collect moisture from the fridge.
If this is a deal breaker, you can always add fresh the day of.
Can you reheat baked oatmeal?
Yes. Warm individual portions of baked oats in the microwave for about 30-60 seconds or until heated through.
Freezing
Baked oats freeze really well. We regularly have about 20 individually wrapped portions in the freezer to grab-and-go in the morning. When wrapped well, they can be frozen for up to 6 months.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
More baked oats recipes
Or, you can have a browse through my baked oatmeal recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Almond Croissant Baked Oats
Save Recipe
Equipment
- Square Baking Dish, approx. 20-26cm. If using smaller/larger, you may need to adjust cooking times.
Ingredients
- 170 g (2 cups) rolled oats
- 80 g (¾ cups) flour
- 30 g (2 tablespoon) butter, melted (Note 1 for substitutions)
- 20 g (1 tablespoon) golden syrup, or maple syrup/brown sugar
- 1 egg, Note 2 for substitutions
- 60 g (½ cups) chia seeds
- 60 g (½ cups) protein powder, optional (See Note 3)
- 5 g (1 tablespoon) vanilla extract
- 100 g (½ cups) almond butter
- 310 g (1 ¼ cups) almond milk
- Sliced almonds, to top, optional
- Icing sugar, optional
Instructions
Prepare
- Coat the bottom of an oven-safe pan with a small amount of oil or butter. Preheat oven to 160°C/320°F.
- Melt the 30 g (2 tablespoon) butter in the microwave on 10 second increments, stir each time. Be careful not to separate or burn the butter. Once melted, stir in the 20 g (1 tablespoon) golden syrup.
- Mix together the butter/golden syrup mixture with the 170 g (2 cups) rolled oats, 80 g (¾ cups) flour, 1 egg, 60 g (½ cups) chia seeds, 60 g (½ cups) protein powder, 5 g (1 tablespoon) vanilla extract, 100 g (½ cups) almond butter, 310 g (1 ¼ cups) almond milk. Then, pour into a baking pan and level out the top. Add Sliced almonds if using.
Bake
- Bake 40-60 minutes (lower end leaves a more gooey baked oats, longer for a more firm, baked oat bar) (See Note 4). I suggest putting on a lower rack to ensure the almonds don’t burn.
- Remove once satisfied with the texture (if baking at the lower end, you won't get a clean skewer). (Optional) top with icing sugar. See tips and tricks for freezing baked oats.
Felipe
Love the recipe! This is as close as you can get to an almond croissant but healthier.
athletelunchbox
It's such a fantastic option for breakfast (or a snack), or just any time of the day!!
Leslie
The texture was perfect and they were easy to make! I used PB2 for the protein powder, vanilla paste and toasted almonds. I didn't have powdered sugar on hand, which I regret. That would have added just a bit more sweetness, which my palate needed. Great and inventive use of oats. I'll make them again. Thank you for your recipes!
athletelunchbox
Hi Leslie, thank you so much for your comment! I'm so glad that you enjoyed it - it's a favourite recipe of mine! Yes, the powdered sugar does help with the sweetness. If you don't have any, maple syrup can help as well 🙂
Cassie
I made the vegan version of this recipe and it turned out great!! So delicious and filling. I served mine with yoghurt and it hit the spot for breakfast ?
athletelunchbox
Hi Cassie! Thank you so much for making this, I'm glad you enjoyed it! It's perfect served with yoghurt!!