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 create a creamy and satisfying breakfast meal prep.
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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. 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 and Substitutions
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.
How to make almond croissant baked oatmeal
Step 1: 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: Add all of the baked oats ingredients (except for toppings) to mixing bowl. Mix well.
Step 3: Coat the bottom of an oven-safe pan with a small amount of oil or butter.
Add mixed ingredients into pan, levelling the top. Add sliced almonds
Step 4: 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: Top with icing sugar
Top Tip
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.
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)
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. 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 Breakfast Meal Preps for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Almond Croissant Baked Oats
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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 170°C (340°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!!