Almond Croissant Baked Oats (with an Almond Cream Layer)

Gold fork cutting into a baked oat square with powdered sugar, flaked almonds and a creamy topping.

Almond Croissant Baked Oats (with an Almond Cream Layer)

Sliceable baked oats with a layer of almond cream on top, flaked almonds and powdered sugar. No eggs and no banana.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 40

Cooling Time 15

Total Time 1 15

Servings servings

Calories 400kcal

Equipment

1 square baking dish 8x8 inch (20 cm) , or a 9x7 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

⅓ 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 8x8 inch (20 cm) square baking dish, or a 9x7 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

• Baking dish: I bake mine in a 1.4 liter rectangular glass container (9 x 7 inches / 22.5 x 17.5 cm), which holds about the same as an 8x8 inch pan. Any dish around that size works.
• 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 NOTES
• 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.

Nutrition