Description
These blended Almond Croissant Baked Oats have all the flavours you love in an almond croissant in a nourishing easy to make breakfast!
Ingredients
Units
Baked Oats
- 1 cup oats (quick or rolled oats)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
- 1 tbsp almond butter
- 1 egg
- 3/4 cup milk of choice
- 1/2 cup Greek yogurt or 1 ripe banana
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 tbsp sliced almonds
- powdered sugar (optional)
Almond paste filling (optional)
- 1/3 cup almond flour
- 1 egg
- 2 tbsp maple syrup or sugar
- 1 tsp almond extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease 3 ramekins.
- Add the oats, baking powder, cinnamon, salt, almond butter, egg, milk, Greek yogurt, maple syrup, vanilla, and almond extract to a blender. Blend until smooth.
- In a small bowl, mix almond flour, egg, maple syrup or sugar, and almond extract for the filling, if using.
- Fill each ramekin about two-thirds full with the oat mixture. Add a spoonful of almond paste to the centre of each, gently pressing down. Sprinkle with sliced almonds.
- Bake for 22–28 minutes, until golden and a toothpick inserted into the oats (avoiding the centre) comes out clean.
- Let cool for 10 minutes, then optionally dust with powdered sugar.
Notes
- Use sliced almonds for the classic almond croissant look.
- Swap ramekins for a small 7.5″ x 5″ baking dish if needed.
- Fill ramekins only two-thirds full to prevent overflow.
- Blend oats just until smooth to avoid a dense texture.
- Let cool a few minutes before serving and handle with care.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 350
- Sugar: 15g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 5.5g
- Protein: 17g