Indulge in the rich flavours of almond croissant baked oats, a breakfast meal prep that combines the nuttiness of almonds with the comforting buttery vanilla inspired by croissants. These almond baked oats made with almond milk, almond butter and sliced almonds create a creamy and satisfying meal prep for your breakfast on-the-go.
Everyone seems to be OBSESSED with almond croissants so I decided to do my own twist on the classic recipe with a delicious breakfast meal prep. The baked oats with almond milk includes creamy almond butter to ensure the taste throughout the meal prep, plus some butter and golden syrup mixed with vanilla extract and vanilla protein to ensure the creaminess of the almond croissant flavour comes through.
Of course, I topped it with sliced almonds and icing sugar for the real bakery feel.
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Why you'll love this recipe
Easy to make. This Almond Croissant Baked Oats recipe is simple to prepare, making it perfect for busy mornings or leisurely weekends.
Nutritious and delicious. Unfortunately almond croissants are very caloric dense and not suitable day after day as they aren't hugely filling. I've solved this problem with my almond baked oats.
Versatile. Enjoy it warm right out of the oven or cold as a quick grab-and-go breakfast, with the option to add your favourite toppings for extra flavour.
Perfect for Almond Lovers. Oats with almond milk, almond butter, and sliced almonds, this recipe is a dream come true for anyone who loves the nutty taste of almonds.
Ingredients
Rolled oats. The base of the almond croissant baked oats, providing a hearty and nutritious start to your day. You could also blend your rolled outs for a smoother texture.
Flour. Adds structure and texture to the baked oats, making them more like a comforting pastry.
Butter. Adds richness and moisture to the almond baked oats, enhancing the croissant-like flavour.
Golden syrup. Adds a subtle sweetness and caramel flavour, perfect for almond oatmeal.
Egg. Binds the ingredients together, adding structure; can be substituted with flax or chia eggs for a vegan option.
Chia seeds. Add a nutritional boost with fibre and omega-3s, also helping to thicken the almond milk oats.
Vanilla protein powder. Boosts the protein content of the oatmeal with almonds, making it a more filling breakfast. I use vanilla as it suits the recipe well, but you could use unflavoured.
Vanilla extract. Enhances the overall flavour, giving the almond butter oats a deliciously sweet aroma.
Almond butter. Adds a rich, nutty flavour and creamy texture, making these almond croissant baked oats extra indulgent.
Almond milk. The almond milk in the baked oats enhances the subtle almond flavour.
Sliced almonds. Add a delightful crunch and extra almond flavour when sprinkled on top.
Icing sugar. A light dusting adds a touch of sweetness and a bakery-style finish to the almond croissant baked oats.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make almond oats
- Grease baking pan
Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Melt butter
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.
- Mix
Add all of the baked oats ingredients (except for toppings) to the baking pan. Mix well, then level out the top. Add sliced almonds on top.
- Bake
Bake @150C for 30-50 minutes (lower end leaves a more gooey baked oats, longer for a more firm, baked oat bar).
- Top and serve
Top with icing sugar. Serve with a side of yoghurt and berries if desired.
Top Tip
Almond butter can sometimes be quite hard to stir in. If you're in a colder environment, consider microwaving for about 15 seconds to ensure it can be stirred in.
Substitutions and variations
Butter. Substitute with coconut oil or margarine for a dairy-free alternative in your almond croissant baked oats. It won't quite have the "buttery" almond croissant flavour, but will still taste good.
Golden syrup. Use honey, maple syrup, or agave nectar as a natural sweetener substitute for a different flavour profile in your almond baked oats.
Egg. Replace with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) for a vegan-friendly version of your almond oatmeal.
Almond butter. Swap with peanut butter, cashew butter, or sunflower seed butter to change up the flavour while keeping the rich, nutty taste in your oatmeal (of course, it wouldn't quite be almond croissant oats anymore).
Almond milk. Use any plant-based milk such as soy milk, oat milk, or coconut milk for a different yet creamy consistency in your almond milk oats.
Meal prep and leftovers
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)
Storing
Allow the baked oatmeal 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 on top will likely get slightly soggy after a couple of days. They're still edible, but the texture will be slightly off.
For added convenience, cut the baked oats into bars and wrap them individually for easy grab-and-go breakfasts or snacks.
Reheating
Warm individual portions of baked oats in the microwave for about 30-60 seconds or until heated through.
Freezing
Freeze baked oats in individual portions for up to 6 months; thaw overnight in the refrigerator before reheating.
You can freeze in an airtight container, a reusable ziplock or vacuum sealer (links provided above).
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
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I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Almond Croissant Baked Oats
Ingredients
- 170 g (2 cups) rolled oats
- 100 g (¾ cup) flour
- ¼ cup butter melted (Note 1 for substitutions)
- 20 ml (1 tbsp) golden syrup
- 1 egg Note 2 for substitutions
- 50 g (¼ cup) chia seeds
- 55 g (½ cup) protein powder optional (See Note 3)
- 10 ml (2 tsp) vanilla extract
- 100 g (½ cup) almond butter
- 250 ml (1 cup) almond milk
- Sliced almonds to top optional
- Icing sugar to top optional
Instructions
- Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- 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.
- Add all of the baked oats ingredients (except for almonds and icing sugar) to the baking pan. Mix well, then level out the top. Add sliced almonds if using.
- Bake @150C for 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.
- Top with icing sugar. See tips and tricks for freezing baked oats.
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