Name: Almond Croissant Baked Oats
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 cups milk; 1 egg; 1/4 cup brown sugar, packed; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 2 1/2 cups rolled oats; 1 teaspoon baking powder; 1/4 tsp salt; 1/4 cup butter, melted; 1/2 cup almond flour; 1/4 cup white sugar; 1 egg; 1/2 teaspoon almond extract; 1/4 cup flaked almonds; 2 tablespoons powdered sugar (optional)

Topped with a layer of frangipane, flaked almonds, and a dusting of powdered sugar, these almond croissant baked oats are everything you love about almond croissants and oatmeal baked into a single pan.

Slice of almond croissant baked oats on a white plate with Greek yogurt and maple syrup on top with a gold fork.

While you can never truly replicate the buttery, flaky layers in a well-crafted croissant, these baked oats are inspired by the classic almond pastry and – if I do say so myself – absolutely delicious! The layer of frangipane gives the oats the perfect amount of almond flavor, while simultaneously adding some healthy fats and fiber.

So, whether you’re looking for a tasty new breakfast idea or something to serve to guests for a holiday brunch, this almond croissant baked oatmeal recipe is the perfect addition to a morning meal.

White baking dish of almond croissant baked oats with powdered sugar on top with a beige striped tea towel, gold serving spoon, wood bowl of flaked almond, maple syrup, and coffee on the side.

Why You’ll Love Them

Full of Flavor – Straight out of the oven, the baked oats taste just like fresh almond croissants.
Full of Fiber – The combination of rolled oats and almond flour ensures each serving contains 5 grams of fiber.
Great for Meal Prep – These baked oats keep well in the fridge and freezer, so they are a great-make-ahead breakfast.

Ingredients for almond croissant baked oats: rolled oats, almond flour, eggs, brown sugar, white sugar, butter, almond extract, vanilla extract, milk, baking powder, salt, and flaked almonds.

Ingredients + Substitutions

Rolled Oats – To make the baked oats and add some complex carbohydrates. The recipe calls for rolled oats, but quick-cooking oats will also work. Steel-cut oats and instant oats are not recommended.
Almond Flour – To make the almond paste and add some healthy fats.
Almond Extract – To enhance the flavor of the almond paste.
Vanilla Extract – To flavor the baked oatmeal.
Milk – To cook the oats and add some protein. I used regular milk; however, almond milk will also work.
Egg – To bind the oats and almond paste and add some protein.
Butter – To make the paste, ensure the oats are moist, and add some fats.
Sugar – Some brown sugar to sweeten the baked oats and white sugar to sweeten the paste.
Leavening Agents – A mixture of baking powder and salt to ensure the oats are fluffy.
Flaked Almonds – To give the baked oats a traditional croissant look.
Powdered Sugar – To serve, although optional.

Glass bowl with melted butter, egg, almond flour, white sugar, and almond extract.

Dietary Adaptions

To Make Them Gluten-Free: Use certified gluten-free rolled oats.

To Make Them Dairy-Free: Swap the milk for almond milk and the butter for coconut oil.

White baking dish with baked oat batter.

White baking with baked oat batter and frangipane batter on top.

Red’s Nutrition Tip

These almond croissant baked oats are slightly higher in calories than traditional baked oatmeal due to the almond flour and its high-fat content. Fats are more calorie-dense than other macronutrients, as they provide 9 calories per gram, while carbohydrates and protein provide 4 calories per gram.

If you have a goal of weight loss and are working to create a calorie deficit, you can reduce the portion size or serving size to a level that supports your goals.

Serving Suggestions

These almond baked oats are a great source of complex carbohydrates, fiber, and healthy fats. To make them a more balanced meal, serve them with an extra protein source. For example, serve them with a:

Topping of Greek yogurt or skyr
Side of scrambled eggs
Side of turkey sausage
Side of cottage cheese

You could also add a scoop of vanilla protein powder to the oat batter to increase the protein content of the oatmeal.

White plate with a slice of baked almond croissant oatmeal with powdered sugar, greek yogurt, and maple syrup on top and flaked almond on the side.

Storage + Reheating

To Refrigerate: Once baked and cooled, these baked oats can be stored in an airtight container in the fridge for up to 5 days.

To Freeze: Once cooled completely, the baked oats can be stored in the freezer for up to 3 months. To freeze the baked oatmeal whole, cover the baking dish with plastic wrap and/or aluminum foil and then place the entire baking dish in a freezer-safe bag. To freeze leftovers or individual portions, transfer the baked oatmeal into single-serving airtight containers and transfer them to the freezer.

To Reheat: To reheat the baked oats whole, cover the baking dish with aluminum foil and warm it in the oven at 350°F for 10-15 minutes. To reheat individual portions, place the portion in an oven-proof baking dish in the oven for 5-10 minutes or in the microwave in a microwave-safe dish for 1-2 minutes. To reheat the baked oats from frozen, allow it to thaw in the refrigerator or at room temperature and then reheat it in the oven or microwave as per the above directions.

Close up of a piece of baked oatmeal with almond croissant frangipane on the top with vanilla yogurt and powdered sugar.

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