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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!

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

  1. 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.
  2. Combine the dry ingredients: Mix together the blended oats, almond flour, vanilla protein powder and baking powder in a medium bowl until combined well.
  3. 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.
  4. 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.
  5. Assemble: Pour the batter into the prepared ramekin and top with the remaining blueberries, white chocolate chips, sliced almonds and ¼ teaspoon brown sugar.
  6. 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.
  7. Serve: Sprinkle with powdered sugar if desired and enjoy warm!

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. See the ‘Variations’ section above in the post if you would like to customize these baked oats.

Nutrition

Find it online: https://thatspicychick.com/almond-croissant-baked-oats/