I’ve been making these almond croissant baked oats on rotation recently and I can’t seem to get enough. High in protein and fibre, they make a great balanced breakfast that also happens to taste like a dessert. Great for meal prep on busy weeks.
Why I love making this almond croissant baked oats recipe:
I’ve always had a major sweet tooth, so it’s no surprise that I’m a major fan of the concept of “dessert for breakfast”. In this instance, I’m taking the rich, nutty, buttery flavours of a French bakery staple, the almond croissant, and turning it into a healthy, meal-prep-friendly baked oats.
I could eat porridge everyday, but some days I do fancy a change. Instead of traditional chewy oatmeal, this recipe is baked in the oven to create something that resemble a soft, fluffy, cake-like texture that mimics the interior of a rich pastry.
I’m also partial to the odd pastry here and there, but eating a pastry every morning wouldn’t do my IBS or anxiety any good. Most days, I need a balanced, blood sugar stabilising breakfast high in protein and fibre. Ideally one that will also leave me feeling satisfied and energised. So instead, I make these almond croissant overnight oats to satisfy those cravings.
If you like baked oats and need more inspo, be sure to check out my chocolate chip baked oats or sticky toffee pudding baked oats.
What you’ll need to make these high protein baked oats:
Oats – Porridge oats are the best option for baked oats in general. They absorb liquid easily and bake quicker, resulting in a light, cake like texture. They’re the most accessible and usually the cheapest option too.
Banana – Since we’re not using eggs, banana acts as a binder helping everything hold together as the oats bake in the oven. It also adds natural sweetness meaning we don’t need to add too much extra sweetener.
Protein powder – If I can, I’ll try to add protein to my breakfast to make it more rounded and balanced. I used unflavoured whey protein because I didn’t want my baked oats to be too sweet. If you prefer a sweeter breakfast, feel free to use vanilla flavoured whey protein. If you don’t have any protein powder, you can substitute with the same quantity of oat flour/ground oats.
Milk – Any milk will work, dairy or dairy-free, so use whatever you have in your fridge.
Baking powder – Helps the oat mixture rise in the oven resulting in a light, fluffy texture resembling a cake.
What you’ll need for the almond croissant baked oats topping:
To help transform a basic baked oats recipe to something that resembles an almond croissant, we’re using a mixture of almond butter, ground almonds, maple syrup and almond extract.
The almond butter adds richness to the baked oats and gives the topping a buttery crumb when combined with the ground almonds.
The key flavour that really makes these high protein baked oats taste like and almond croissant is a splash of almond extract in the batter AND topping.
What makes these almond croissant baked oats so convenient:
The great thing about baked oats is that you can prepare a big batch in advance and enjoy the leftovers over the next following days. A good option for busy weeks when you know you won’t have the time or mental energy to think about making breakfast.
Do these high protein baked oats freeze well?
Yes, you can freeze your baked oats after baking and allowing to cool down. It will keep for up to 3 months.
How do I reheat my baked oats?
These baked oats last in the fridge for up to 4 days in a air-tight container. When you’re ready to enjoy leftovers, simply reheat in a 180C/160C fan/350F oven for 5-10 minutes, or in the microwave for 1 minute. Sprinkle a little bit of water on top before hand to add a bit of moisture.
Is this almond croissant baked oats recipe allergy friendly?
The recipe can easily be adjusted to meet different dietary requirements. I do use whey protein powder, but this can easily be substituted with ground oats/oat flour. The recipe can also be made gluten-free by using gluten-free oats. It is not suitable for anyone with a nut allergy, but I do have a nut-free baked oats recipe here if you’re looking for one.
Almond Croissant Baked Oats
Ingredients
- 2 ripe bananas
- 425ml milk of choice
- 2 tbsp maple syrup
- 1 tsp almond extract
- 200g porridge oats
- 60g unflavoured whey protein powder (see notes)
- 1 tsp baking powder
- Pinch of salt
For the topping
- 85g almond butter
- 1 tbsp maple syrup
- 2 tbsp ground almonds
- 1/2 tsp almond extract
- 40g flaked almonds
- icing sugar to serve
Instructions
- Preheat oven to 180C/160C fan/350F.
- Lightly oil a square baking dish, then add the bananas and mash with the back of your fork. Add the maple syrup, milk and almond extract. whisk together to combine.
- Fold in the oats, protein powder, baking powder and a pinch of salt.
- Mix the almond butter, maple syrup, ground almonds and almond extract in a separate bowl. Spoon the mixture on top of the oats and spread over with the back of a spoon.
- Sprinkle the flaked almonds on top and bake for 30-35 minutes, then allow to cool slightly before slicing.
- Dust a little bit of icing sugar on top before serving, and enjoy!
Notes
Nutrition
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