These almond croissant baked oats are a sliceable oatmeal bake with a layer of almond cream baked on top, finished with flaked almonds and a dusting of powdered sugar. There are no eggs and no banana: the oat base is set with applesauce and ground flaxseed, so it tastes like the pastry, not banana bread. It’s made in one 8×8 inch dish and cuts into 6 squares for breakfasts through the week.
Why it has an almond cream layer
A real almond croissant is all about the almond cream inside and on top, and a lot of almond croissant baked oats skip it, so they end up tasting like plain oats with almonds on. This one has a proper layer of almond cream (almond flour, butter, sugar and almond extract) spread over the raw oats before baking. The almond extract is what makes it taste like the bakery version, so don’t leave it out.
Keep the almond cream and almonds separate
This is the step that makes or breaks it. Make the almond cream in its own bowl, then dollop it over the rested oats and spread it gently, so it sits on top as a thin layer. A few gaps are fine. If you drag or press it, it sinks and marbles into the oats. The flaked almonds go on last, scattered over the top. When we made this, the almonds got stirred into the almond cream by mistake. It still tasted great, but the crunchy, toasty almonds on top are what make it feel like an almond croissant.
It’s rich, so the squares are small
The almond cream makes this richer than my other baked oats, so it’s cut into 6 squares rather than 4. It’s lovely with a spoonful of plain yogurt on the side. If you like baked oats for dessert-style breakfasts, try my Tiramisu Baked Oats or Brownie Baked Oats next.
Almond Croissant Baked Oats (with an Almond Cream Layer)
Equipment
- 1 square baking dish 8×8 inch (20 cm) , or a 9×7 inch (23 x 18 cm) rectangular dish
Ingredients
Baked Oats
- 2 cups old-fashioned rolled oats 170 g
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- 1¼ cups milk 300 ml
- ½ cup unsweetened applesauce 120 g
- 3 tablespoons maple syrup
- 2 tablespoons neutral oil
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Almond Cream
- 2 tablespoons butter melted (28 g)
- 3 tablespoons white sugar 38 g
- 2 tablespoons milk 30 ml
- 1½ tablespoons cornstarch 12 g
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- pinch table salt
- ¾ cup almond flour 70 g
Topping
- â…“ cup flaked almonds 30 g
- 1 to 2 teaspoons powdered sugar for dusting
Instructions
Baked Oats
- Preheat the oven to 350°F (180°C), or 325°F (160°C) fan. Grease an 8×8 inch (20 cm) square baking dish, or a 9×7 inch (23 x 18 cm) rectangular dish.
- In a large bowl, stir together the oats, ground flaxseed, baking powder and salt.
- In a jug or small bowl, whisk together the milk, applesauce, maple syrup, oil, vanilla extract and almond extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir well, until there are no dry patches.
- Pour the mixture into the greased dish and spread it out evenly. Leave it to rest for 10 minutes while you make the almond cream, so it thickens slightly.
Almond Cream
- In a separate medium bowl, whisk together the melted butter and sugar.
- Whisk in the milk, cornstarch, vanilla extract, almond extract and salt until smooth.
- Add the almond flour and fold it in gently, until just combined. Don’t overmix.
- Drop small spoonfuls of the almond cream all over the oats, then gently spread it out to the edges with the back of a spoon. Don’t press it down into the oats.
Topping
- Scatter the flaked almonds evenly over the almond cream.
- Bake for 35 to 40 minutes, until the edges are golden and pulling away, the middle barely wobbles and the almonds are golden. If the almonds brown before the middle is set, cover loosely with foil.
- Leave to cool in the dish for 15 minutes, or 30 minutes for neat squares. Dust with powdered sugar just before serving.
Notes
• Glass or ceramic dish: these heat more slowly than metal pans, so if you’re using metal, start checking a few minutes early.
• Butter: any regular plant-based butter or margarine works, as it’s melted. Avoid light or reduced-fat spreads, which hold too much water.
• Storage: keep in an airtight container in the fridge for up to 4 days. Add the powdered sugar just before serving, as it dissolves in the fridge.
• Reheating: warm a square in the microwave for 30 to 45 seconds, then dust with powdered sugar.
• Gluten-free: use certified gluten-free oats. INGREDIENT NOTESÂ
• Milk: I use soy, but any milk works.
• Butter: I use plant-based butter.
• Applesauce: unsweetened, sometimes sold as apple puree in the baby aisle.
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