These almond croissant baked oats taste exactly like a bakery almond croissant but bake up in one dish and keep in the fridge all week. Soft, lightly sweet, with a creamy almond swirl running through every bite and a golden flaked almond top. If you have ever wanted an almond croissant for breakfast every single morning, this is how you do it.
I have been making this on rotation since I developed the recipe and it has become one of my most meal prepped breakfasts. The almond paste swirl is what makes it. It takes two extra minutes to make and the difference between this and a basic baked oats recipe is enormous. I reach for this on busy mornings when I want something that feels extra special rather than thrown together.
On mornings when I want something to drink alongside this, my banana iced coffee has become the pairing I keep coming back to. And on weeks when I want to switch up the baked oat flavour entirely, my carrot cake baked oatmeal is the one I rotate in next.
Key Ingredients Needed
- Rolled oats - be sure to use certified gluten free oats for gluten free diets
- Oat milk - substitute almond milk or regular milk if not vegan
- Ripe bananas - extra spotty bananas work best!
- Almond extract - you can also use vanilla extract if you don't have almond
- Baking powder - allows your baked oats to rise and become soft and fluffy
- Salt
- Maple syrup - I used 100% pure maple syrup
- Slivered almonds / Flaked Almonds - for the perfect almond croissant-inspired oats!
For the almond paste:
- Almond butter - substitute with cashew or peanut butter
- Almond flour - keeps the almond paste light and adds a subtle nutty flavour
- Maple syrup - for a delicious natural sweetness
How To Make Almond Croissant Baked Oats
- Preheat your oven to 350°F and grease or line a baking dish.
- Mash the bananas in the dish, then add in your dry ingredients followed by wet ingredients. Stir together until fully combined.
- In a small bowl, mix the almond butter, almond flour, and maple syrup to make the almond paste.
- Drop spoonfuls of almond paste over the oat mixture and lightly swirl with a knife.
- Bake 40-45 minutes, until the top is golden.
- Let baked oats cool before slicing. Top with more almonds and an extra drizzle of maple syrup when serving.
Why You'll Love This Recipe
- Tastes exactly like the real thing. The almond paste swirl is what does it. Two minutes to make and it changes everything.
- High protein without protein powder. Greek yogurt and oats deliver a serious protein hit naturally.
- Meal prep for the whole week. Make it Sunday, slice it into portions, grab a square every morning. It keeps in the fridge for 5 days.
- Gluten-free. Use certified GF oats and the whole recipe is naturally gluten-free.
- One baking dish, minimal cleanup. Everything goes straight into the dish. No mixer, no extra bowls for the base.
More Recipes You'll Love
- Samoa Baked Oatmeal Bars- coconut, chocolate, and oats baked into a bar. Same meal prep energy, completely different flavour.
- Apple Pie Baked Oatmeal- warm spiced apple baked oats for when you want to switch up the flavour mid-week.
- Sweet Potato Baked Oatmeal - naturally sweet, filling, and just as meal prep friendly as this one.
- PB and J Baked Oatmeal - peanut butter and jam in baked oat form. A completely different flavour that hits just as hard.
📖 Recipe
Almond Croissant Baked Oats Recipe (Gluten-free)
Equipment
- 8X8inch baking dish
- Mixing Bowl
- small bowl for almond paste
Ingredients
- 2 c rolled oats
- 1 ½ c oat milk
- 2 ripe bananas
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon maple syrup
- ⅓ c slivered almonds
Almond Paste:
- ¼ c almond butter
- 3 tablespoon almond flour
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 350F and grease or line a baking dish
- Mash bananas in your baking dish. Then add in dry ingredients, followed by wet. Stir until fully combined and oats are completely coated.
- For almond paste, combine ingredients in a small bowl. Drop over oats by the spoonful , then use a knife to lightly swirl
- Bake for 40-45min until top is lightly golden
- Let cool before slicing. When ready to eat, top with extra almonds + maple syrup and enjoy!
Notes
How To Store
Store in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for 60 seconds or in the oven at 300F for 10 minutes. Add toppings fresh when serving.Top Tips
- Use spotty bananas. Extra ripe bananas give a softer, smoother texture and more natural sweetness.
- Do not overmix. Stir until just combined. Overmixing affects the soft, cake-like texture.
- Add a drizzle before serving. A little extra maple syrup or almond butter on top takes it to another level.
Frequently Asked Questions for Almond Croissant Baked Oats
Can I make this vegan?
Yes. Use oat milk or almond milk, swap the Greek yogurt for a thick coconut yogurt, and make sure your maple syrup is pure. Everything else is already plant-based.
Can I make this gluten-free?
Absolutely. Just use certified gluten-free oats and the whole recipe is naturally gluten-free.
What can I use instead of almond butter?
Cashew or peanut butter both work at the same ratio. The flavour will change slightly but the almond paste will still come together well.
Can I make it without bananas?
Yes. Substitute with unsweetened applesauce at about 1 cup total. It will be a little less sweet so add an extra tablespoon of maple syrup if you like.
ow much protein does this have per serving?
Around 17 grams per serving, coming naturally from the Greek yogurt, oats, and almond butter. No protein powder needed.
Riley
Will this freeze well?
Arisha
Hi Riley!
Yes you can definitely freeze this and make ahead of time 🙂 Hope that helps!