Looking for a cosy breakfast that tastes like dessert but is packed with wholesome ingredients? This Vegan Almond Croissant Baked Oats recipe is the perfect way to satisfy that pastry craving while keeping things plant-based and nutritious. Honestly, it really is like having the best of both worlds. Inspired by the buttery, almondy goodness of a classic almond croissant, these baked oats deliver all the flavours you love – think creamy oats, a rich almond swirl, and a delicate crunch from sliced almonds on top. Not only is it delicious and indulgent, but it’s also full of nourishing ingredients, so you can feel good about starting your day with this breakfast!
Can I use quick oats or steel-cut oats?
For the best texture, rolled oats are ideal. Quick oats can work in a pinch, but they’ll create a softer, less textured result. Steel-cut oats don’t soften enough with baking alone, so avoid using those here unless they’ve been pre-cooked. But in fairness, this recipe calls for half rolled oats and half blended oats to create a oat flour for a textured but soft blend once baked in the oven.
How can I make baked oats extra creamy?
Using a plant-based milk like almond, oat, or coconut milk adds a creamy texture. You can also blend the oats with the milk and other ingredients before baking to create a smoother, cake-like consistency if you’d prefer not to use rolled oats as they are.
Can I make baked oats ahead of time?
Yes! Baked oats can be made ahead and stored in the fridge for 3-4 days. Simply reheat in the microwave or oven before serving. They can also be frozen in portions for a quick grab-and-go breakfast which makes meal prep a breeze!
Can I add protein to vegan baked oats?
Absolutely. You can mix in a scoop of vegan protein powder, or add a couple of tablespoons of almond flour or chia seeds for a protein boost. This is something I often add when I make this however this recipe provides a base recipe.
What do I need to make this recipe?
- Rolled oats – The base of our baked oats, providing a hearty texture and mild flavour that lets the almond shine through.
- Almond milk – A creamy, plant-based milk that adds a touch of nutty flavour while keeping the recipe dairy-free.
- Almond butter – Adds richness and natural almond flavor, making each bite deliciously indulgent.
- Banana – Adds natural sweetness, binds the ingredients, and makes the oats extra moist and tender.
- Baking powder – Gives the oats a bit of lift, so they bake up light and fluffy.
- Almond flour – Enhances the almond flavour and adds a tender, slightly crumbly texture.
- Maple syrup – A natural sweetener that complements the almond flavour with a hint of caramel-like sweetness.
- Vanilla extract – Vanilla deepens the flavour and adds a subtle sweetness.
- Flaked almonds – Add a satisfying crunch on top and give the oats that classic almond croissant look.
- Icing powder (powdered sugar) – For dusting over the finished baked oats, giving them a bakery-style touch.
- Flaxseed egg – Made by mixing 1 tbsp ground flaxseed with 3 tbsp water, this vegan egg replacement binds the ingredients for a soft, cohesive texture.
- Salt – Just a pinch brings out all the other flavours.
Almond Croissant Baked Oats
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These Vegan Almond Croissant Baked Oats combine the cosy flavors of a classic almond croissant with a wholesome baked oatmeal base. With creamy almond butter, a touch of sweetness, and a satisfying crunch from almond flakes, it’s a deliciously indulgent breakfast that’s both nutritious and vegan-friendly.
Ingredients
1 Ripe Banana
1/2 cup Almond Flour
2 cups Rolled Oats
1/4 tsp Salt
2 tbsp Almond Butter
1 tbsp Maple Syrup or Honey
1 tsp Vanilla Extract
1/4 cup Flaked Almonds
1 tbsp Icing Sugar (Monk Fruit)
1.5 tsp Baking Powder
2 cups Almond Milk
1 tbsp Ground Flaxseed
2 tbsp Water
Directions
- Preheat your oven to 180°C and lightly grease an approximately 1.5L (5cm x 25cm x 22cm) size baking dish.
- In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir and let it sit for 5 minutes to thicken.
- In a blender (or by hand mashing) add half of the rolled oats, almond milk, banana, maple syrup, vanilla extract, almond flour, baking powder, salt, and the prepared flaxseed egg. Blend until smooth and creamy.
- Pour the oat mixture into your prepared baking dish. Drop spoonfuls of the almond butter on top of the oats. Use a knife or toothpick to swirl the almond mixture lightly into the oats, creating a marbled effect.
- Sprinkle almond flakes on top for added crunch and a croissant-inspired texture. Place the dish in the preheated oven and bake for 30-35 minutes, or until the oats are set and the top is golden.
- Allow the baked oats to cool slightly. Dust with icing powder (powdered sugar) for a bakery-style finish. Serve warm and enjoy!
Made this and I have to say I’m so impressed! Healthy and easy to heat up in the mornings before work. Thank you!