Almond Croissant Baked Oatmeal
This almond croissant baked oatmeal has all the cozy, nutty flavors of a classic almond croissant, but in oatmeal form. Made with simple, wholesome ingredients and topped with crunchy sliced almonds, it’s an easy make-ahead breakfast that feels indulgent while packing 11g protein and 5g fiber.
Servings: 6
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
Serving: 1/6 recipe | Calories: 260kcal | Carbohydrates: 31g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 301mg | Potassium: 83mg | Fiber: 5g | Sugar: 10g