Almond Croissant Baked Oats

almond butter oatmeal with almonds and icing sugar on top

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.

5 from 2 votes

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Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast

Cuisine French

Servings people

Calories 413 kcal

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.

Video

Notes

Note 1 – Butter

Substitute with margarine or coconut oil for a vegan alternative.

Note 2 - Egg

For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).

Note 3 - Protein Powder

I recommend a neutral or vanilla flavour. If not using, substitute with equal amounts flour.

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.

Nutrition

Calories: 413kcalCarbohydrates: 41gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 55mgSodium: 130mgPotassium: 325mgFiber: 9gSugar: 5gVitamin A: 197IUVitamin C: 0.2mgCalcium: 238mgIron: 4mg

Keyword almond baked oats, Breakfast meal prep, Breakfast recipe

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