Croissant Meets Cake for Breakfast
Okay but seriously—this almond croissant baked oats recipe is what happens when your favorite pastry, your go-to breakfast, and your Sunday brunch craving all combine into one. We’re talking golden, crunchy almond topping. Moist, fluffy center. And all the cozy croissant flavor you’d expect, baked into a high-protein breakfast you can eat all week.
Why You’ll Love this Almond Croissant Baked Oats
It’s the best of both worlds: sweet enough to feel like a treat, but still made with simple, wholesome ingredients. The base starts with mashed banana, oats, Greek yogurt, a bit of flour, and a scoop of protein powder to make it extra satisfying. Everything bakes up in one pan, which makes this almond croissant baked oatmeal perfect for easy mornings or on-the-go bites.
And let’s not skip over the star of the show: the frangipane-inspired almond cream. It’s quick to whip up and gives you that buttery, nutty flavor that makes almond croissants so iconic. A generous handful of sliced almonds adds that signature crunch, and a final dusting of powdered sugar brings it all together.
Whether you call it almond croissant baked oats, almond baked oats, or just the reason to get out of bed, this baked oats meal prep is here to make mornings way more exciting. Cozy, delicious, and seriously satisfying—no bakery line required.
Macros Per Serving
391 Cal | 43.5g Carbs | 11g Fat | 30g Protein
Recipe Card
Almond Croissant Baked Oats
Ingredients
Wet:
- 100 g Ripe Banana (mashed)
- 160 ml Fat Free Milk (Mootopia)
- 75 g 0% Fat Plain Greek Yogurt (Fage)
- 1 tsp Almond Extract
- 30 g Large Brown Egg (beaten (Vital Farms))
Dry:
- 60 g Oat Flour (H-E-B)
- 60 g Old Fashioned Oats (Trader Joe’s)
- 1 tsp Baking Powder
- Pinch of Salt
- 31 g Vanilla Protein Powder (Quest)
- Olive Oil Spray
Frangipane Almond Cream:
- 15 g Almond Flour (Bob’s Red Mill)
- 15 g Vanilla Protein Powder (Quest)
- 20 g Large Brown Egg (beaten (Vital Farms))
- 0.5 tsp Almond Extract
- 15 ml Fat Free Milk (Mootopia)
Topping:
- 28 g Sliced Almonds (Fisher)
- Powdered Sugar
Instructions
Wet:
- Add your banana to a mixing bowl and mash with a fork. Once smooth, add in the remaining wet ingredients but the egg.100 g (1 medium) Ripe Banana, 160 ml (0.66 cups) Fat Free Milk, 75 g (0.33 cups) 0% Fat Plain Greek Yogurt, 1 tsp Almond Extract
- For the egg, crack in a small bowl and whisk until smooth. Then add about 2/3rd of it to the wet and mix.30 g (.66) Large Brown Egg
Dry:
- Add in the dry ingredients on top of the wet. Start to fold it in until you have a smooth batter.60 g (0.5 cups) Oat Flour, 60 g (6 tbsp) Old Fashioned Oats, 1 tsp Baking Powder, Pinch of Salt, 31 g (0.25 cups) Vanilla Protein Powder
- Grab a baking dish and spray with oil or lime with parchment paper. Pour in your batter and evenly spread.Olive Oil Spray
Frangipane Almond Cream:
- In a small mixing bowl, add in your flour, protein powder, the remaining egg from earlier, almond extract, and milk.15 g (2 tbsp) Almond Flour, 15 g (2 tbsp) Vanilla Protein Powder, 20 g (0.33) Large Brown Egg, 0.5 tsp Almond Extract, 15 ml (1 tbsp) Fat Free Milk
- Give it a good mix again until it’s smooth. Add dollops of it on top of the oats and swirl it into the batter.
Toppings:
- Sprinkle with the sliced almonds for that crunch. Bake at 350° for 20-25 minutes as temperatures may vary.28 g (0.25 cups) Sliced Almonds
- Once cooked, sprinkle with powdered sugar. Cut into 6 squares and enjoy that crunch!Powdered Sugar
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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DID YOU MAKE THIS RECIPE?
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Angela says
This was great! I made a double recipe in muffin tins which came out to 16. I used a vanilla whey protein powder and oat milk. I wish I hadn’t forgotten to swirl the frangipane because it puffed up a lot in the middle.
Ritisha says
I love a big batch! Thank you for your comment and glad you enjoyed it.