Almond Croissant Baked Oats
Topped with frangipane and flaked almonds, these baked almond croissant oats are a fun twist on the classic French pastry and a delicious make-ahead breakfast.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 6 servings 1x -
Category: Breakfast -
Method: Baked
Category:
Method:Ingredients
Baked Oats:
- 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
Almond Paste:
- 1/4 cup butter, melted
- 1/2 cup almond flour
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon almond extract
Topping:
- 1/4 cup flaked almonds
- 2 tablespoons powdered sugar (optional)
Instructions
- Preheat the oven to 375°F and grease a 9×9-inch baking dish with butter.
- In a medium bowl, prepare the almond paste. Add the melted butter, almond flour, sugar, egg, and almond extract and stir until well combined. Set aside.
- In a separate large bowl, prepare the oats. Add the milk, egg, brown sugar, melted butter, and vanilla extract and whisk until well combined. Then add the rolled oats, baking powder, and salt, and mix until well incorporated.
- Transfer the oat mixture to the prepared baking dish, spreading it out evenly.
- Remove the almond mixture from the fridge. Using a large spoon, dollop and drizzle it over the oat mixture in the baking dish and then gently spread it out evenly until the oat mixture is covered.
- Sprinkle the top of the almond mixture with flaked almonds, ensuring most of the surface is covered.
- Transfer the baking dish to the oven for 34-40 minutes until the middle is set and the top is golden brown.
- Once cooked, remove it from the oven and allow to cool for 5-10 minutes, then sprinkle with powdered sugar (optional).
- These baked oats can be served immediately or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Quick Cooking Oats: Swap the rolled oats for equal parts quick-cooking oats.
To Use Maple Syrup: Swap the brown sugar for 1/4 cup of maple syrup. The white sugar can’t be replaced.
Nutrition
- Serving Size: 1 serving
- Calories: 495 calories
- Sugar: 22 grams
- Fat: 22 grams
- Carbohydrates: 52 grams
- Fiber: 5 grams
- Protein: 11 grams
Find it online: https://kaynutrition.com/almond-croissant-baked-oats/
