Almond Croissant Baked Oats
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These Almond Croissant Baked Oats are quick and easy to make and a high protein and high fiber breakfast! Full of irresistible almond flavors, fresh blueberries and topped with flaked almonds, this meal prep friendly baked oats will keep you full and energized for hours!
Looking for more high protein baked oats recipes? Try my Cottage Cheese Baked Oats, this Pecan Pie Baked Oatmeal, or Banana Bread Baked Oats next!
About This Recipe
I love almond croissants! If you’ve been following the blog for a while, you know I also LOVE baked oats for breakfast. I married my love for both of them and made these Almond Croissant Baked Oats!
Most of my baked oats call for just oat flour and protein powder as the main base ingredients. This one also calls for almond flour to keep with the almond croissant theme. Not only does it add healthy fats, it also gives these baked oats an incredibly moist, tender crumb and the ultimate cake-like texture!
While I’ve added fresh blueberries because I always love adding some kind of fruit to my baked oats, raspberries or any berries you love will taste great. I also added in some white chocolate chips but you can leave them out or use sugar-free ones if you want to make these baked oats refined sugar free. Finished off with flaked almonds, this healthy breakfast resembles an almond croissant in appearance and is full of delicious sweet, nutty almond flavors and brown sugar notes!
Thanks to the addition of vanilla protein powder, these healthy baked oats have 33 grams protein per serving! They’ll keep you full and fueled and start off your morning right!
Table of contents
Why I Love This Recipe
- Quick and easy to make! All you need to do is mix, assemble and bake!
- High protein, high fiber and full of healthy fats. Thanks to protein powder, almond flour, oats, and blueberries, this almond croissant baked oatmeal is a nutritious breakfast that will keep you full and fuel a busy morning!
- Irresistible almond flavors! The almond and brown sugar flavors pairs well with the sweet and slightly tart blueberries and nutty flaked almonds!
- Tastes like cake for breakfast! It’s incredibly soft, moist and fluffy like a cake!
- Customizable. It can be made vegan and gluten-free if needed.
- Meal prep friendly. These baked oats will keep for a couple of days in the fridge and can be easily reheated in the microwave. Make a few servings to enjoy during the week!
- Enjoy anytime! You can have it for breakfast, a post workout snack, or dessert!
Ingredient Notes and Substitutes
- Cooking Oil Spray: For greasing the ramekin or baking dish.
- Blended Old Fashioned Rolled Oats: I used blended old fashioned rolled oats which is basically homemade oat flour. Either homemade or store-bought oat flour will work. Use gluten-free certified oat flour if needed.
- Blanched Almond Flour: Adds healthy fats and gives these almond croissant baked oats a soft crumb. Don’t use almond meal (almonds that have been ground with the skin on) as it will result in a gritty and dense texture.
- Vanilla Protein Powder: I used PEScience Select Vanilla Protein Powder Protein, a whey-casein protein powder blend. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one.
- Baking Powder: Helps the baked oats rise.
- Brown Sugar: I used Swerve Brown Sugar, a sugar-free and calorie-free brown sugar replacement made of erythritol, allulose and vegetable glycerin. Use any other type of sugar-free brown sugar sweetener made from monkfruit, stevia, allulose, etc. Or use regular light brown sugar, coconut sugar, or a natural liquid sweetener like maple syrup, honey, date syrup or agave syrup.
- Unsweetened Apple Sauce: Acts as a natural sweetener, adds moisture and gives these baked oats a cake-like texture! Substitute with half a mashed banana (about 50 grams) or 2-3 tablespoons of plain Greek yogurt if desired.
- Liquid Egg Whites: Also helps the baked oats rise. I prefer using egg whites from a store-bought carton as it’s convenient for baking needs. You can use egg whites from an egg or a whole large egg instead if preferred. Add a few extra minutes to the baking time if using a whole egg.
- Unsweetened Almond Milk: Or any plant-based or regular milk.
- Almond Extract: For almond flavoring.
- Fresh Blueberries: Or use frozen blueberries. Do not thaw first if using frozen.
- Blanched Sliced Almonds: Also known as flaked almonds. Alternatively, use slivered or chopped almonds.
- White Chocolate Chips (optional): I used Guittard white chocolate baking chips which are larger than your average chocolate chips. Milk, dark, or semisweet chocolate chips or chunks would also be tasty!
- To Serve (optional): Sprinkle icing sugar (or powdered monkfruit sweetener) on top just before serving if desired!
Full ingredient list and amounts are in the recipe card below.
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How to Make Almond Croissant Baked Oats
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Storing and Reheating
- Storing: Wait for the baked oats to cool completely and wrap tightly with a sheet of aluminum foil. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days.
- To reheat: Microwave on high for 1 minute or until warm throughout. Top with the icing sugar just before eating if desired.
Cook’s Tips
- Make your own oat flour. Although you can use store-bought oat flour for convenience, it’s very easy to make your own at home and much cheaper. All you need to do is blend old fashioned rolled oats into a flour using a food processor or high-speed blender. You’ll need to pause and push down with a spoon intermittently so that it processes the oats evenly and your appliance doesn’t overheat. I always keep homemade blended oats on hand so I can make baked oats for breakfast anytime I want. I use my Kitchen Aid high-speed blender and process a 1-kilogram (2.2 pounds/1000 grams) bag in two batches. Then I transfer to a large airtight container and store in the cupboard or pantry.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 27 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For a gooey center inside but firm cake-like outside, bake for 18-20 minutes.
- Make baked oats in the air fryer. Preheat the air fryer for 3 minutes at 320°F/160°C (or according to manufacturer’s instructions). Cover the top of the ramekin tightly with a sheet of aluminum foil. Air fry for 18-20 minutes, pausing and removing the foil after 10-12 minutes and lowering the temperature to 300°F/150°C. The air fryer baked oats are done once the top has puffed up and is like a dome and a toothpick inserted in the center comes out clean. Check out my Air Fryer Baked Oats recipe if you’d like to see some pictures and for more tips on using your air fryer to make baked oats.
Meal Prep Option
- Decide on the number of servings: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. (Click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings).
- Make the baked oatmeal batter: Mix all the dry ingredients in a large bowl. Stir in the wet ingredients. Stir in the mix-ins (the blueberries and white chocolate chips), reserving some of each for topping. Pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the reserved toppings and brown sugar.
- Bake: Bake as indicated but note that you may need to adjust the baking time if you are making several servings.
- Storing: Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days.
- Reheating: Reheat on high in the microwave for 1 minute or so until warm throughout. Top with powdered sugar if desired just before eating. Although this almond baked oatmeal tastes best when warm, you can also enjoy it at room temperature if preferred. Let the baked oats sit on the counter for 15-20 minutes after removing from the fridge to take the chill off.
Variations
Dietary Modifications
- Gluten-free. Use gluten-free certified blended oats and make sure that the protein powder you’re using is free of any gluten ingredients gluten-free. If you have celiac disease or are incredibly sensitive to gluten, I recommend ensuring that all the ingredients you use are processed in a gluten-free facility to avoid cross contamination.
- Vegan. Use a plant-based protein powder and a chia egg or flax egg. ¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites. In addition, use 90ml / 3 fluid ounces of unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends. Finally, use vegan chocolate chips.
- Refined sugar free. Don’t add the optional chocolate chips or use sugar free chocolate chips if desired. Otherwise, these baked oats are free of added sugar!
Flavor/Preference Customization
- Use semisweet chocolate chunks or chips. I can vouch that semisweet chocolate pairs well with the almond flavoring but even dark chocolate chunks or chips would be delicious!
- Add fruit. I love adding blueberries these almond baked oats but raspberries, strawberries, or fresh cherries would also be tasty. You could sub in dried fruit like dried cranberries, raisins, dried cherries, etc.
- Use a different nut milk or other plant-based milk. Macadamia nut milk, vanilla flavored almond milk, pistachio milk, cashew milk, oat milk, hazelnut milk, etc.
- Use soy milk. It’s higher in protein than unsweetened almond milk and will boost the protein content!
- Add butter. Add ¼ teaspoon butter extract to the batter for the signature flavor of buttery almond croissants! Alternatively, you can grease the ramekin or baking dish with butter for just a hint of butter flavoring on the outside.
- Drizzle almond butter on top. YUM! Use a natural almond butter so that it’s naturally runny. Or melt sweetened almond butter in the microwave to make it drizzling consistency.
- Leave out the protein powder. Use more blended oats (½ cup + 2 tablespoons / 60 grams total) instead. Add ¼ to ½ teaspoon vanilla extract and more brown sugar replacement (or other sweetener of choice) to taste. To add protein and healthy fats, you can stir in a tablespoon of almond butter or peanut butter into the batter instead. Use 90ml / 3 fluid ounces of milk as the batter will be thicker with more oat flour and the addition of nut butter.
- Use an unflavored protein powder. Add ¼ to ½ teaspoon vanilla extract and more brown sugar replacement to taste.
FAQs
Do the flaked almonds stay crunchy over several days?
They do! They probably won’t be as crunchy as when you first take them out of the oven. However, I’ve made them for meal prep (3 servings at once) and can vouch that they don’t go all soggy in the microwave after reheating and are still crispy.
Can I use banana instead of unsweetened applesauce?
Sure! The banana will give these baked oats a more muffin-like texture as opposed to the cake-like texture that you get when using unsweetened apple sauce. However, both will result in moist baked oats and taste great!
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More Baked Oats Recipes
Almond Croissant Baked Oats
These Almond Croissant Baked Oats are quick and easy to make and a high protein and high fiber breakfast! Full of irresistible almond flavors, fresh blueberries and topped with flaked almonds, this meal prep friendly baked oats will keep you full and energized for hours!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- Cooking Oil Spray, to grease the ramekin
- ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free certified oats if needed – note 1)
- 2 tablespoons / 14 grams blanched Almond Flour (not almond meal)
- ⅔ cup / 20 grams Vanilla Protein Powder (I used PEScience Gourmet Vanilla Select Protein Powder, a whey-casein blend – note 2)
- ½ teaspoon Baking Powder
- 3 tablespoons + 1 teaspoon / 50 grams Unsweetened Apple Sauce
- 2 tablespoons + 2 teaspoon / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
- 1.7 fluid ounces / 50ml Unsweetened Almond Milk (or any plant-based or regular milk)
- ½ tablespoon / 6 grams Brown Sugar (or brown sugar replacement, I used Swerve Brown Sugar – note 3)
- ½ teaspoon Almond Extract
- ⅓ cup / 36 grams fresh Blueberries (or use frozen blueberries or other berries of choice)
- 1 heaped tablespoon / 10 grams blanched sliced Almonds (flaked almonds)
- 1 teaspoon (9 pieces) / 5 grams White Chocolate Chips (optional, I used Guittard white chocolate baking chips but milk, dark or semisweet chocolate chips or chunks taste great too)
- ¼ teaspoon / 1 gram Brown Sugar (or brown sugar replacement)
- To Serve (optional): Powdered sugar (also known as icing sugar, regular or sugar-free)
Instructions
- Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.
- Combine the dry ingredients: Mix together the blended oats, almond flour, vanilla protein powder and baking powder in a medium bowl until combined well.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, brown sugar and almond extract. Mix until everything is well combined.
- Add the mix-ins: Add most of the blueberries and white chocolate chips (reserve a few pieces of each for the topping). Gently mix to combine.
- Assemble: Pour the batter into the prepared ramekin and top with the remaining blueberries, white chocolate chips, sliced almonds and ¼ teaspoon brown sugar.
- Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-27 minutes or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
- Serve: Sprinkle with powdered sugar if desired and enjoy warm!
Equipment
12 oz. Mini Cocotte with Handles
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Bob’s Red Mill Blanched Almond Flour
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PEScience Gourmet Vanilla Select Protein Powder
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- Blended Old Fashioned Rolled Oats. Homemade or store-bought oat flour can be used. If you don’t have any oat flour on hand but have old fashioned rolled oats, blend them in a mini blender or food processor until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Blended quick cooking oats will work too but I personally prefer the texture of old fashioned rolled oats as feel the baked oats come out slightly more dense and muffin-like. Oats are naturally gluten-free but due to being processed in facilities where other products that contain gluten are processed, cross-contamination can occur. Use GF certified oats if you have sensitivities.
- Vanilla Protein Powder. I used PEScience Select Vanilla Protein Powder Protein, a whey-casein protein powder blend. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one. If using an unflavored protein powder add ¼ to ½ TSP of vanilla extract and additional brown sugar replacement (or sweetener of choice) to taste. If omitting the protein powder, use 60 grams blended oats and add ¼ to ½ TSP vanilla extract and more brown sugar replacement to taste.
- Brown Sugar. I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol, allulose and vegetable glycerin. Feel free to use any other type of sugar-free brown sugar sweetener made from monkfruit, stevia, allulose, etc. You could also use regular brown sugar, coconut sugar or ½ to 1 tablespoon of a liquid sweetener like maple syrup, honey, date syrup, agave syrup or monk fruit syrup.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 27 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For a gooey center inside but firm cake-like outside, bake for 18-20 minutes.
- Storing and reheating. Wait until completely cool and wrap the ramekin tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave on high for 1 minute and top with the pecan butter just before eating.
- Meal prep option. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Stir in the mix-ins (the blueberries and white chocolate chips), reserving some of each for topping. Pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the reserved toppings and brown sugar and bake as indicated. Note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Top with icing sugar if desired after reheating. Although this almond croissant baked oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let the baked oats sit on the counter for 15-20 minutes before eating to allow the temperature to come up.
- Nutritional information provided is approximate and will vary with ingredient substitutes and product brands you use. It does not include the optional white chocolate chips and powdered sugar topping.
- See the ‘Variations’ section above in the post if you would like to customize these baked oats.
Nutrition
- Serving Size: 1 serving (whole recipe)
- Calories: 451
- Sugar: 10.7g
- Sodium: 609mg
- Fat: 15.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 40.7g
- Fiber: 10.6g
- Protein: 32.5g
- Cholesterol: 29mg
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