Baked oats are quick to make, high in protein, perfect to meal prep. for the week ahead and great if you're stuck in a repetitive morning breakfast cycle. Dessert for breakfast, these almond croissant baked oats have a rich almond paste swirled throughout the oat base, with almond flour and extract for flavour and golden, crunchy flaked almonds on top.
Time to prepare : 10 minutes
Time to bake : 30 minutes
Serves : 4
Ingredients
Almond paste
80g almond butter
2 tbsp golden syrup, or maple
1 egg
30g almond flour
1/2 tsp almond extract
Oat base
200g jumbo rolled oats
2 bananas, mashed
2 scoops (60g) whey protein (I use vanilla)
1 tsp baking powder
1/2 tsp almond extract
1/2 tsp salt
400ml almond milk
40g flaked almonds
Method
Pre-heat a fan oven to 180ºC.
Make the almond paste by whisking everything together in a bowl.
Make the oat base mix by combining everything together in an 8x8 ovenproof baking dish.
Dollop and swirl the almond paste through the oat base, top with the flaked oats and bake for 30 minutes until golden.
Serve with a dusting of icing sugar, greek yogurt and a drizzle of maple or golden syrup.
Nutritional Information
(per serve)
430 calories
16g fat, 41g carbs, 31g protein
Good to know/alternatives:
Make these gluten free by using certified GF oats.
To make these without protein powder, use 300ml milk instead.
To make these without bananas use 200g apple sauce or pumpkin purée instead.
Almond flour is the same as ground almonds, different supermarkets and brands label them differently.
Store in the fridge for up to 5 days, enjoy chilled or microwave for 1 minute to serve warm.
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