Almond Croissant has been viral around the internet these days and I get it! It’s so delicious with sliced almonds and almond paste.

Let’s make the almond croissant a little healthier for a meal prep style weekday breakfast by turning it into baked oatmeal! I’m not an overnight oats girly. This almond croissant baked oatmeal elevates the overnight oats vibe. I cut it into 6 but in retrospect I should’ve done 8 pieces, so that’s what I recommend.

Start with a ripe banana and use a fork to smash it. These are from Amazon, as will be all other linked products in this almond croissant baked oatmeal recipe blog post.

I used unsweetened almond milk in this recipe because it’s my favorite milk, but also, almond theme, ya feel me? This glass measuring beaker makes me feel like a scientist.

I used maple syrup instead of sugar in the recipe but you can always use brown sugar if you prefer. I did a mixture of vanilla extract and almond extract for a more complex flavor using these pink measuring spoons.

Give it a good whisk.

I love using these metal bowls to pre measure my ingredients before starting the baking process so I am mostly in one place and don’t forget something. Plus they’re super lightweight, which I love. I also used Kodiak oats because extra protein!

How cute is this little gold whisk?? I used it to mix together the almond paste for the almond croissant baked oatmeal.

My almond paste was a little thicker, so I just spooned it on top of my almond croissant baked oatmeal, but you can add an extra tablespoon of maple syrup to thin it out a little more. I liked it both ways, honestly. Then just top with sliced almonds.

Make sure you use parchment paper for this almond croissant baked oatmeal recipe so you can easily pull it out of the pan when it’s cool. I sprayed both the pan and parchment with Pamela and I don’t know that that was necessary. Then you’re going to sift some powdered sugar on top if you want, you don’t have to if you want less and or no refined sugar but I really like the looks of it. I use a sieve to achieve the results.

I cannot say enough about these white ramekins. I legit use them for everything from cereal to dinner to prepping my ingredients.

And again, I recommend cutting the almond croissant baked oatmeal in 8 instead of 6 but you live your life, baby! Heck, you can even cut it in 4!

Be sure to watch my video for more visual details of this healthy almond croissant baked oatmeal recipe.

Ingredients:

Oatmeal base

• 1 medium ripe banana
• 1 3/4 cups plain unsweetened almond milk
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cups rolled oats
• 1/2 tsp baking powder

Almond Paste Topping

• 1/3 cup almond butter
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 2-3 tbsp maple syrup

Other toppings

• 1/2 cup sliced almonds
• Powdered sugar for dusting

Directions:

1. Preheat oven to 375°F
2. Line an 8×8 pan with parchment paper
3. Mash banana and then mix in the almond milk, maple syrup, extracts and baking powder
4. Stir in oats
5. In a separate bowl, whisk together the almond paste ingredients together and blop it on top of your oats
6. Sprinkle sliced almonds over the top
7. Bake 30-35 minutes
8. Once cooled, dust with powdered sugar
9. Enjoy!

I stored these in my refrigerator and I swear they got even better overnight. It’s like combining almond croissants with baked oatmeal and also somehow overnight oats but I ain’t mad about it! This healthy almond croissant baked oatmeal can easily be made vegan and gluten free by using different rolled oats than Kodiak.

Ok love you bye

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