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Almond croissant baked oats



Baked oats are quick to make, high in protein, perfect to meal prep. for the week ahead and great if you're stuck in a repetitive morning breakfast cycle. Dessert for breakfast, these almond croissant baked oats have a rich almond paste swirled throughout the oat base, with almond flour and extract for flavour and golden, crunchy flaked almonds on top.


Time to prepare : 10 minutes

Time to bake : 30 minutes


Serves : 4


Ingredients

Almond paste

80g almond butter

2 tbsp golden syrup, or maple

1 egg

30g almond flour

1/2 tsp almond extract


Oat base

200g jumbo rolled oats

2 bananas, mashed

2 scoops (60g) whey protein (I use vanilla)

1 tsp baking powder

1/2 tsp almond extract

1/2 tsp salt

400ml almond milk

40g flaked almonds



Method

  1. Pre-heat a fan oven to 180ºC.

  2. Make the almond paste by whisking everything together in a bowl.

  3. Make the oat base mix by combining everything together in an 8x8 ovenproof baking dish.

  4. Dollop and swirl the almond paste through the oat base, top with the flaked oats and bake for 30 minutes until golden.

  5. Serve with a dusting of icing sugar, greek yogurt and a drizzle of maple or golden syrup.



Nutritional Information

(per serve)


430 calories

16g fat, 41g carbs, 31g protein



Good to know/alternatives:

  • Make these gluten free by using certified GF oats.

  • To make these without protein powder, use 300ml milk instead.

  • To make these without bananas use 200g apple sauce or pumpkin purée instead.

  • Almond flour is the same as ground almonds, different supermarkets and brands label them differently.

  • Store in the fridge for up to 5 days, enjoy chilled or microwave for 1 minute to serve warm.

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