Almond Croissant Baked Oatmeal
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Have a bakery-style breakfast with this almond croissant baked oatmeal! It’s cozy, nutty and made with wholesome ingredients while packing in 11g protein and 5g fiber.
Lately I’ve been on a major dessert-inspired baked oatmeal kick, and honestly… I’m not mad about it.
From my raspberry cottage cheese baked oatmeal that legit tastes like cheesecake to this new almond croissant baked oatmeal, I’m fully committed to turning my favorite desserts into cozy breakfasts. This one has all the nutty, buttery vibes of an almond croissant, but in baked oatmeal form and made with simple, wholesome ingredients. I can’t wait for you to try this one! It’s my new favorite!
Why I Love This Almond Croissant Baked Oatmeal
- Dessert-for-breakfast vibes: All the cozy, nutty flavor of an almond croissant in baked oatmeal form.
- Easy to make: One bowl, simple ingredients and minimal prep.
- Great for meal prep: Make once and enjoy warm slices all week.
- Protein + fiber boost: Each serving packs 11g protein and 5g fiber to help keep you full.
Ingredients Needed
- rolled oats – the base of the baked oatmeal. Old-fashioned rolled oats work best for that hearty, chewy texture.
- almond flour – adds richness and gives this oatmeal that classic almond croissant flavor.
- ground flaxseed – adds a boost of fiber and helps bind everything together.
- liquid egg whites – add protein and structure to the baked oatmeal.
- unsweetened almond milk – keeps everything moist without making it overly sweet. Any milk works here.
- maple syrup – naturally sweetens the oatmeal.
- vanilla Greek yogurt – adds creaminess and a subtle tang. If you don’t have vanilla yogurt you can use regular Greek yogurt. I would just add a splash of vanilla extract to the baked oatmeal.
- almond extract – the star ingredient that gives this oatmeal its almond croissant vibe. A little goes a long way.
- sliced or flaked almonds – add a crunchy, nutty topping that mimics an almond croissant.
- powdered sugar – this is optional, but highly recommended for a light dusting on top before serving. Feel free to use powdered monk fruit sweetener if you prefer.
Find the full ingredient list with measurements in the recipe card below.
How to Make Almond Croissant Baked Oatmeal
Step 1: In a large bowl, whisk together the oats, almond flour, flaxseed, baking powder, and salt.
Step 2: Add in the egg whites, almond milk, maple syrup, Greek yogurt, and almond extract, then stir until everything is evenly combined.
Step 3: Pour the mixture into the prepared dish and spread into an even layer. Sprinkle the top with sliced almonds and dust lightly with powdered sugar or monk fruit sweetener.
Step 4: Bake for about 30 minutes, until the edges are golden and the center is set. For extra toasty almonds, broil for 2 to 3 minutes at the end. Let rest for 10 minutes before slicing and serving.
Brittany’s Recipe Tips
- Use old-fashioned rolled oats: They give the best chewy texture. Quick oats will be softer and slightly mushy.
- Don’t skip the almond extract: This is what really gives the baked oatmeal that almond croissant flavor. A little goes a long way.
- Watch closely when broiling: Almonds can go from golden to burnt quickly, so keep an eye on it.
- Let it rest before slicing: Giving it 10 minutes to cool helps the oatmeal set up for clean slices.
How to Store & Reheat
- Refrigerator: Let the baked oatmeal cool completely, then store slices in an airtight container in the fridge for up to 4–5 days.
- Freezer: Slice and freeze individual portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm slices in the microwave for 30–60 seconds or until heated through. Add a splash of almond milk if it looks dry.
- To serve: Top with a dollop of Greek yogurt, a drizzle of maple syrup, or extra sliced almonds for an extra cozy finish.
Frequently Asked Questions
Rolled oats work best for texture, but quick oats will work in a pinch. The baked oatmeal will be softer and less chewy.
Yes. Use a dairy-free yogurt in place of Greek yogurt and choose powdered monk fruit instead of powdered sugar for the topping.
Yes. You can use 2 large eggs in place of the liquid egg whites.
Totally. Add 1–2 additional tablespoons of maple syrup or dust with extra powdered sugar before serving.
More Baked Oatmeal Recipes
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Almond Croissant Baked Oatmeal
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats, 150 g
- ⅔ cup almond flour, 80 g
- 1 Tablespoon ground flaxseed, 7 g
- 1½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup liquid egg whites, 120 g
- 1 cup unsweetened almond milk, 240 ml
- ¼ cup maple syrup, 80 g
- ¼ cup vanilla Greek yogurt, 60 g
- 1 ½ teaspoon almond extract
Topping
- ⅓ cup sliced or flaked almonds
- 1 teaspoon powdered sugar or monk fruit blend powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, stir together all dry ingredients. Add all the wet ingredients and stir until just combined.
- Transfer to baking dish and sprinkle with sliced almonds and dust on powdered sugar.
- Bake for 30 minutes, until edges are golden and center is just set. Broil for 2-3 minutes to get the topping nice and golden and remove from the oven.
- Let rest 10 minutes before slicing and enjoy!
Notes
- If you don’t have vanilla yogurt use plain Greek yogurt and add 1/2 teaspoon vanilla extract.
- You can swap the liquid egg whites for 2 large eggs.
- For a sweeter baked oatmeal, add 1–2 additional tablespoons of maple syrup.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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