Almond Croissant Baked Oats
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Almond croissant baked oats bring the bakery experience to your kitchen with a delicious blend of oats, almond milk, and a hint of almond butter. This nutritious twist on a classic treat is perfect for a cozy morning or breakfast meal prep. Note - measurements can be approximate.
Equipment
- Square Baking Dish, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size)
Ingredients
- 2 tablespoon butter, see note 1
- 2 tablespoon golden syrup, or maple syrup/brown sugar
- ½ cup banana, very ripe, approx.1, subs note 2
- 2 cups rolled oats
- 1 cup protein powder, (or flour), vegan recommended, see note 3
- 1 egg, subs note 2
- ¼ cup chia seeds
- 1 teaspoon vanilla extract
- ¾ cup almond butter
- 1 ½ cup milk, see note 4
- 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 2 tbsp 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 2 tbsp golden syrup, ½ cup banana (mashed), 1 egg, 1 tsp vanilla extract, ¾ cup almond butter
- Mix the following into the mixture: 2 cups rolled oats, 1 cup protein powder, ¼ cup chia seeds, 1 ½ cup 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 5). 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.
Video
Notes
Note 1 – Butter
Substitute with margarine or coconut oil for a vegan alternative. You can also omit, but it does help with a subtle butteryness that you know and love from croissants.
Note 2 - Egg and banana
Eggs and bananas are relatively interchangeable in baked oats. If you are omitting the banana, I recommend adding some more sweetener as the banana has a double job.
Note 3 - Protein Powder
I recommend a neutral or vanilla flavour. If not using, substitute with equal amounts flour.
Note 4 - Milk
Nutritional information based off cow's milk. I've used a variety of different milks and where using almond or oat, I recommend a barrister variety as these are creamier and will give a better texture.
Note 4 - Cooking Time
Cooking time based on a Square medium casserole approx. 24x24cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time. This will also vary depending on how "cakey" or "gooey" you want the baked oats. 40 minutes using the above casserole will make it really gooey, 60 minutes will make it more cakey. I like mine in between which is why I state 50 minutes if you like the texture in the pictures.
Storing
Allow the baked oatmeal to cool down at room temperature for <2 hours, then store in an airtight container in the fridge for up to 5 days. Note, the almonds will get slightly soggy, but the taste will still be there.
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.
See tips and tricks for freezing baked oats.
Nutrition
Calories: 490kcalCarbohydrates: 38gProtein: 28gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 67mgSodium: 154mgPotassium: 471mgFiber: 9gSugar: 10gVitamin A: 216IUVitamin C: 1mgCalcium: 307mgIron: 4mg
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