Introduction

This Almond Croissant Baked Oats recipe is a delightful way to enjoy a comforting breakfast with a nutty twist. It combines mashed bananas, oats, almond extract, and a creamy almond topping for a unique, satisfying dish that’s easy to prepare and perfect for any morning.

The image shows a glass baking dish filled with four square pieces of a baked dessert. The top layer is golden brown with toasted sliced almonds scattered unevenly, giving a rough texture. The dessert is dusted with a generous amount of white powdered sugar, which also lightly covers the edges of the baking dish and the white marbled surface underneath. The interior of the dessert looks soft and light yellow with some visible air pockets, suggesting a moist texture. One piece is slightly separated from the others, showing its thickness and soft crumb inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g ripe banana (mashed)
160 ml fat free milk (Mootopia)
75 g 0% fat plain Greek yogurt (Fage)
1 tsp almond extract
30 g large brown egg (beaten, Vital Farms)
60 g oat flour (H-E-B)
60 g old fashioned oats (Trader Joe’s)
1 tsp baking powder
Pinch of salt
31 g vanilla protein powder (Quest)
Olive oil spray
15 g almond flour (Bob’s Red Mill)
15 g vanilla protein powder (Quest)
20 g large brown egg (beaten, Vital Farms)
0.5 tsp almond extract
15 ml fat free milk (Mootopia)
28 g sliced almonds (Fisher)
Powdered sugar for topping

Instructions

Step 1: In a mixing bowl, mash the banana with a fork until smooth. Add the fat free milk, Greek yogurt, almond extract, and about two-thirds of the beaten egg. Stir to combine well.
Step 2: Add the oat flour, old fashioned oats, baking powder, salt, and vanilla protein powder on top of the wet mixture. Fold gently until you form a smooth batter.
Step 3: Prepare a baking dish by spraying it with olive oil or lining it with parchment paper. Pour the batter into the dish and spread it evenly.
Step 4: For the frangipane almond cream, mix almond flour, vanilla protein powder, the remaining beaten egg, almond extract, and fat free milk in a small bowl until smooth.
Step 5: Drop dollops of the almond cream over the oat batter. Use a spoon or knife to gently swirl it into the batter.
Step 6: Sprinkle the sliced almonds evenly on top for crunch. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until cooked through.
Step 7: Once baked, remove from the oven and sprinkle with powdered sugar. Cut into six squares and serve warm to enjoy the delightful crunch and flavor.

Tips & Variations

For a richer texture, use whole milk or add a tablespoon of melted butter to the wet ingredients.
Swap sliced almonds with chopped pecans or walnuts for a different nutty crunch.
If you don’t have vanilla protein powder, substitute with an equal amount of additional oat flour and a teaspoon of vanilla extract.
Make it vegan by using flax eggs and plant-based yogurt and milk alternatives.

Storage

Store leftover baked oats in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30-45 seconds or until heated through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A glass dish holds six square pieces of baked dessert, each topped with a layer of toasted almond slices scattered unevenly, covering a browned, slightly crispy surface with some golden spots. Powdered sugar is lightly dusted over the almonds and the surrounding edges of the dessert, creating a soft white contrast against the toasted brown shades. The inside of the pieces appears soft and moist with a pale yellow color, visible through one cut square. The dish rests on a white marbled textured surface with some powdered sugar scattered around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe the night before?

Yes, you can mix the batter and almond cream the night before and refrigerate it. Bake fresh in the morning for the best texture and flavor.

Is this recipe suitable for gluten-free diets?

This recipe uses oat flour and old fashioned oats, which are naturally gluten-free if certified. Make sure to use certified gluten-free oats to keep it safe for gluten-sensitive diets.

Almond Croissant Baked Oats Recipe

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★★★★★

4.9 from 118 reviews

This Almond Croissant Baked Oats recipe is a delicious and nutritious twist on traditional baked oats, inspired by the classic almond croissant. It combines mashed banana, oat flour, Greek yogurt, and almond extract for a moist and flavorful breakfast or snack. Topped with a creamy almond frangipane swirl and crunchy sliced almonds, it offers the perfect balance of texture and indulgence without the heaviness of a pastry.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Wet Ingredients

100 g Ripe Banana (mashed)
160 ml Fat Free Milk (Mootopia)
75 g 0% Fat Plain Greek Yogurt (Fage)
1 tsp Almond Extract
30 g Large Brown Egg (beaten) (Vital Farms)

Dry Ingredients

60 g Oat Flour (H-E-B)
60 g Old Fashioned Oats (Trader Joe’s)
1 tsp Baking Powder
Pinch of Salt
31 g Vanilla Protein Powder (Quest)

Frangipane Almond Cream

15 g Almond Flour (Bob’s Red Mill)
15 g Vanilla Protein Powder (Quest)
20 g Large Brown Egg (beaten) (Vital Farms)
0.5 tsp Almond Extract
15 ml Fat Free Milk (Mootopia)

Toppings

28 g Sliced Almonds (Fisher)
Olive Oil Spray
Powdered Sugar (for dusting)

Instructions

Prepare Wet Ingredients: In a mixing bowl, mash the ripe banana with a fork until smooth. Add the fat-free milk, Greek yogurt, and almond extract, and combine well.
Whisk Egg: In a separate small bowl, crack the egg and whisk until smooth. Add about two-thirds of this beaten egg to the wet ingredients and mix thoroughly.
Combine Dry Ingredients: Add oat flour, old fashioned oats, baking powder, salt, and vanilla protein powder to the wet mixture. Gently fold the dry ingredients into the wet until you achieve a smooth batter.
Prepare Baking Dish: Lightly spray a baking dish with olive oil or line it with parchment paper. Pour the batter into the dish and spread it evenly.
Make Frangipane Almond Cream: In a small bowl, combine almond flour, vanilla protein powder, the remaining beaten egg, almond extract, and milk. Mix well until smooth.
Add Almond Cream to Batter: Drop dollops of the frangipane mixture on top of the oat batter. Using a spoon or knife, swirl the almond cream into the batter to create a marbled effect.
Add Toppings: Sprinkle sliced almonds evenly over the top for added crunch.
Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Finish and Serve: Once baked, remove from the oven and allow to cool slightly. Dust with powdered sugar, cut into 6 squares, and enjoy the crunchy, flavorful almond croissant-inspired baked oats.

Notes

You can substitute fat-free milk with any plant-based milk if preferred.
Ensure your banana is ripe for natural sweetness and better flavor.
Use parchment paper for easier cleanup and to prevent sticking.
Adjust baking time slightly depending on your oven’s heat distribution.
For extra richness, consider adding a teaspoon of honey or maple syrup to the wet ingredients.

Keywords: Almond Croissant Baked Oats, Baked Oats, Healthy Breakfast, Almond Breakfast Recipe, Protein Baked Oats, Low Fat Breakfast