Almond Croissant Baked Oats

There is just something so special about almond croissant flavoured baked goods, such as this almond croissant baked oats breakfast. Not to say that any of them fully meet the excellence of the original, flaky, buttery crusted almond croissant pastry, but with just the right amount of almond extract, powdered sugar and slivered almonds, they sure do taste incredible. 

This almond croissant baked oatmeal is no exception with a hearty baked oat base with 27g of plant-based protein per serving,  as well as healthy fats from flax meal, hemp seeds, and almond butter and the unmistakable flavour from almond extract. It's also the perfect meal prep breakfast to make in one pan at the start of your week for quick breakfasts each morning. 

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Why You'll Love This Almond Croissant Baked Oat Recipe 

• One bowl and one pan does it all. In summary less mess, more eating.
• The almond croissant baked oats are high in protein and fibre, despite only using 1 scoop protein powder!
• Sweet, but not too sweet. Perfect for breakfast.
• Packed with healthy fats and as a result they'll keep you full all morning.
• Made without banana! Because I know that's important to a handful of you ;)

 

What You'll Need To Make These Almond Croissant Baked Oats

• Sprouted oats, or your preferred rolled oat.
• Hemp hearts for additional protein (with all 9 essential amino acids!) and healthy fats like omega's 3 & 6. 
• Chia seeds or flax meal. You can use either to bind your almond croissant baked oats together.
• Vanilla protein powder. I am a big advocate of the Vedge Nutrition Organic Pea Proteins. They bake super well, taste amazing, and I'm a big fan of the fact that they have third party testing on their products. You can shop their proteins and vegan supplements using discount code: EVANNRYAN.
• Almond butter, or your preferred nut or seed butter. 
• Maple syrup to add a little sweetness. 
• Almond extract is a vital part of these almond croissant baked oats, and gives the batter the real essence of almond you're looking for. 
• Soy milk, or your preferred higher protein plant milk. 
• Sliced almonds for the famous almond croissant topping. 
• Icing sugar. I know it may seem counterintuitive to use a refined sugar on such a healthy breakfast, but we're only using 2 tbsp for the entire baked oat. Which means you're only getting 1/2 tbsp per serving, and it really does make it feel more like the traditional croissant. 
• Baking powder and salt. 

Substitutions

Instead of flax meal, you can use chia seeds or one mashed banana 

You can switch out the soy milk for another high protein plant milk. But try for 8g protein per cup to keep similar macros.

Instead of maple syrup you can use any preferred liquid sweetener.

Because we're only using 1 tbsp almond butter, you can substitute it for any preferred nut or seed butter and it won't make much of a flavour change.

Storing

Keep the baked oats in a sealed meal prep container in the fridge for up to 4 days. 

Need solid meal prep containers? These are my absolute favourite glass containers.

The Next Baked Oats Recipes You Need To Try

My Cinnamon Roll Baked Oats are a huge hit! Or these Chocolate Brownie Baked Oats, for a chocolatey start to your day.

Please note: all calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Vegan Almond Croissant Baked Oats

Recipe makes 4 servings

Macros per serving:

548 cals - 24g fat - 56g carbs - 27g protein 

 

Ingredients:

• 2 cups (210g) sprouted oats
• 1/3 cup (50g) hemp hearts
• 2 tbsp (14g) flax meal + 1/4 cup (62ml) water, mixed and set in the fridge to gel (10 minutes)
• 1 scoop/serving vanilla protein powder
• 1 tbsp (15g) almond butter (can sub tahini if needed)
• 2 tbsp (30ml) maple syrup
• 1 tbsp (15ml) almond extract
• 1 tsp (5g) baking powder
• 1/4 tsp (1g) salt
• 1 1/2 cups (375ml) soy milk 
• 1/2 cup (55g) sliced almonds 
• 2 tbsp (18g) icing sugar 

 

Instructions:

1. Preheat the oven to 350 F and prepare a square 8 x 8 in baking dish.
2. To a small bowl add flax meal and water, and add to the fridge to gel for 10 minutes.
3. To a high speed blender add: just 1/2 cup (52g) sprouted oats and the 1/3 cup (50g) hemp hearts. Blend them into a flour.
4. Add the oat and hemp flour to a mixing bowl.
5. Add to the mixing bowl: remaining 1 1/2 cups oats (158g), vanilla protein, almond butter, maple syrup, almond extract, baking powder, salt, and soy milk. Mix everything together well forming a batter.
6. Pour the batter into the prepared baking dish.
7. Sprinkle the top of the oat batter with the 1/2 cup (55g) sliced almonds.
8. Then place in the oven to bake for 20-22 minutes, or until cooked through, and lightly browning on the edges.
9. Allow to cool.
10. Place a fine sieve over the baked oats and add the icing sugar, tapping the side to evenly coat the top with icing sugar.
11. Slice into 4 squares.
12. Seal in meal prep containers and keep in the fridge until ready to eat.
13. Option to enjoy with a scoop of yogurt and fresh blueberries!

 

This Almond Croissant Baked Oats recipe comes from my weekly high protein vegan meal planner! Subscribers get 6 new high protein plant-based meal prep recipes sent to their e-mail every Friday morning. Want to join the club? Check it out here!

Let us know in the comments if you made this recipe and how it went for you!