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Almond Croissant Baked Oats

Almond Croissant Baked Oats

Delight in the wholesome goodness of Almond Croissant Baked Oats, a deliciously comforting breakfast option.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Oat Mixture
  • 1.5 cups GF rolled oats
  • 1 banana, mashed
  • 1/4 cup almond meal
  • 1/4 cup Sol Cleanse Embody Vanilla Protein
  • 1/2 teaspoon baking powder
  • 1 teaspoon almond essence
  • 1 1/4 cups unsweetened almond milk
Almond Paste
  • 1/3 cup slivered almonds
  • 2 tablespoons coconut flour
  • 1/2 cup coconut yoghurt
  • 1/3 cup almond butter
  • 1/4 cup almond meal
  • 2 tablespoons organic maple syrup
  • 1/2 teaspoon almond essence

Equipment

  • Baking dish
  • whisk
  • Mixing Bowl

Method
 

Baking Process
  1. Preheat the oven to 190°C. Lightly grease a baking dish with olive oil.
  2. In a small bowl, combine all almond paste ingredients. Whisk well and set aside.
  3. In the baking dish, add oats, mashed banana, almond meal, vanilla protein, baking powder, almond essence, and almond milk. Stir well until all ingredients are combined.
  4. Pour in the almond paste on top of the oat mixture. Using a sharp knife, slightly swirl the paste to evenly distribute it on top.
  5. Sprinkle with slivered almonds and bake in the oven for 35–40 minutes, until the almonds are golden and the oats are cooked through.
  6. Remove from the oven and set aside to cool for 20 minutes. Sift coconut flour on top and cut into 4 slices. Serve warm with coconut yoghurt.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 1.5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

This recipe is highly customizable; feel free to swap almond essence for other flavors or add different fruits like blueberries or cherries.

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