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!
“This was SO delicious! Easy to make, and smelled heavenly as it was cooking! Thanks, Brittany, for another fabulous recipe that fits my Faster Way macros and tastes so good!”
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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
Like This Recipe? Rate & Comment Below!
This looks delicious! Do you think I could make this ahead of time and freeze it? I’d love to be able to thaw it later on and then pop it in the freezer.
Yes, this one freezes really well. I like to let it cool completely, slice it, and then freeze individual portions so you can thaw and reheat as needed.
My favorite way to eat oatmeal!! These are so moist and delicious!
So glad you love this recipe, Andrea! Thanks for making it, and for leaving a review. It means the world to me!
This is sooooo yummy! It’s perfect as is. I of course had to make a little almond croissant filling to spread on top. In my head the oatmeal balanced out the butter and sugar in my filling. Will be remaking this for sure!
So glad you loved this one, Katie! That almond croissant filling on top sounds absolutely next level and I love your logic there. Thanks so much for making it and for coming back to leave a review, I really appreciate it.
These were so easy and delicious. Made the night before and planned on reheating in the air fryer but ate it cold. Yummy!
So glad you enjoyed this recipe, Amy! Thanks for making it, and for leaving a review. I really appreciate it!
This is a great macro friendly snack! I put a little vanilla greek yogurt with strawberries on top! So easy to make and eat multiple days.
So glad this recipe worked so well for you, Ziara! Thanks so much for making it and for coming back to leave a review.
Hi! Can I omit out the flaxseeds? Do I need a substitute?
Hi Sienna – I haven’t tested this recipe without the flaxseed, but since there are eggs and yogurt in the batter, I think it should still hold up well even if you leave it out.
I’ve made this 3 weeks in a row and we can’t get enough! Tastes just like an almond croissant…but I can have it every morning!
So glad this recipe has been such a favorite, Becca! I love hearing that it’s been on repeat in your house and giving you those bakery vibes at breakfast. Thanks so much for making it and for coming back to leave a review.
This recipe was perfect…all staple ingredients in our household, easy to prepare and bake, wonderfully fragrant while baking, and yummy to eat (insert chef’s kiss)! Thank you, Brittany!
Woo!! That makes me happy to hear, Chrystal. So glad this recipe was a hit. Thanks for coming back to leave a review, I really appreciate it.
I love this! unlike other baked oats I’ve tried over the months (😅) this one is sliceable and tastes of a delicate almond; I was nervous about how much extract it needed, but 1 1/2 teaspoons was perfection.
Another oat-y score, Brittany! Thank You!
Could these be made into muffins instead?
Great question, Robin! You should be able to bake these in a muffin tin instead, just reduce the bake time and check for doneness around 18 to 22 minutes. I’d love to hear how they turn out if you try it this way!
This recipe is awesome! I did add 1 serving of vanilla protein powder and then added an additional 1/4 C of almond milk. I used a glass 8×8 so my bake time was a little longer but it came out perfect! I also chose to broil to toast up the top and it less than 2 minutes so keep a close eye on it. I heat it up and eat with a little yogurt on top and berries. Thanks for a recipe I will be making in repeat!
So glad this recipe was a hit, Erin! Love your protein powder add-in, the longer bake time for a glass dish, and that quick broil tip for toasting the top. Thanks so much for making it and for coming back to leave a review. 🙂
Delicious! This might be my new favorite baked oatmeal.
That makes me happy to hear, China! So glad you enjoyed this one. Thanks for coming back to leave a review, I really appreciate it!
So delicious! It such great flavor. I might add a couple extra tablespoons of almond milk next time to help it be a little more moist. But… it is really good! I’ve been sharing the recipe with my friends! Thanks for creating such a great recipe!
Great flavor! I had a hard time getting the bottom to cook through though – any suggestions? I used an 8×8 glass baking dish
So glad you liked the flavor, Lisa! Glass dishes can sometimes take longer to heat through. Next time, try baking it on the middle rack and then moving it to the lower rack for the last 5–10 minutes if the bottom still seems soft. You could also extend the bake time slightly.
This looks and sounds amazing. I love baked oatmeal and make it all the time.
I don’t have flax seed, is there a substitute I can try?
I haven’t tested this recipe without the flax, but you could try swapping the flaxseed for chia seeds if you have those on hand, since they behave similarly in baked oatmeal.
This smells so good while it’s baking! And the flavor and texture exceeded my expectations! Another great baked oatmeal recipe!
What could we substitute instead of oats? Love this!
Hi Lauren – For this recipe, the rolled oats really are key to the texture and structure, so I wouldn’t recommend swapping them out here.
I suggest you could try swapping the oatmeal for another flaked grain such as barley flakes, quinoa flakes, spelt flakes, tigernut flakes (not technically a grain), or wheat flakes. Any of these should work great, I’ve substituted oat flakes for these other types many times.
Thanks for the suggestion! I haven’t tested this recipe with other flakes, so I can’t speak to how they would work here. If you do try any of these options, I’d love to hear how it turns out!
This was SO delicious! Easy to make, and smelled heavenly as it was cooking! Thanks, Brittany, for another fabulous recipe that fits my Faster Way macros and tastes so good!
So glad you loved this, Jeannie! Thanks so much for making the recipe and coming back to leave a review. I’m thrilled it worked so well for you!
Hi! Could I use oat flour instead of rolled oats? Thanks!
Hi SP – I haven’t tested this one with oat flour, so I can’t say for sure how it would turn out. Since the rolled oats give the bake its texture, swapping them for flour would likely change the final result and make it more cake-like or dense. For best results, I’d stick with the rolled oats here.
This tasted like something from a fancy bakery but with way better ingredients. The almond extract and sliced almonds on top totally nail that croissant flavor, and the inside stayed soft and creamy without being mushy. Next time I’m doubling the batch for meal prep!
So glad you enjoyed this recipe, Jasime! Thanks for coming back to leave a review. I really appreciate it. 🙂