Almond Croissant Baked Oats
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.
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
If you would like your baked oats to taste extra sweet, use vanilla flavoured whey protein.
If you don't have any protein powder you can use 60g ground oats instead.
Make sure you use gluten-free oats if you need the recipe to be gluten-free.
Nutrition
Calories: 386kcalCarbohydrates: 45gProtein: 19gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 17mgSodium: 289mgPotassium: 461mgFiber: 6gSugar: 14gVitamin A: 53IUVitamin C: 3mgCalcium: 223mgIron: 3mg
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