Almond Croissant Baked Oats
Almond croissant baked oats bring together rolled oats, ground almonds, Greek-style yoghurt, almond milk, and maple syrup for a soft, nutty breakfast. Each hearty serving has about 600 kcal and 20g of protein, so it’s great for busy or active mornings.
Nutrition
- Calories 601kcal 225kcal
- Fat 37.3g 14.0g
- Carbs 39.4g 14.8g
- Protein 20.4g 7.7g
- Fibre 9.1g 3.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
These almond croissant baked oats are soft and rich, with a lovely nutty taste from the ground and flaked almonds. Greek-style yoghurt makes the centre creamy, and the oats keep you full until lunch. You only need two bowls, so cleanup is easy, and the individual dishes are simple to store or reheat. They feel a bit more special than regular porridge but are still practical for meal prep.
Tips and Variations
- Serve with a spoonful of Greek-style yoghurt for a creamier finish.
- Add fresh raspberries or strawberries to balance the rich almond flavour.
- Use unsweetened almond milk to prevent the oats from becoming overly sweet.
- Add a pinch of cinnamon for a warmer flavour.
- Use certified gluten-free oats if needed.
- Top with sliced banana before baking for extra sweetness and a softer texture.
- Add almond extract sparingly, as the flavour can quickly become too strong.
- Reheat gently and stir in a small splash of almond milk if the oats feel firm.
Meal Storage
Let the baked oatmeal cool completely before storing. Cover the dishes or move the portions to an airtight container and keep them in the fridge for up to 3 days.
Freezer tips
Freeze each portion in a freezer-safe container or wrapped well for up to 2 months. Leave off any yoghurt, berries or other fresh toppings, then add them after reheating.
Let the baked oats thaw overnight in the fridge before reheating. This helps them warm up evenly and keeps the texture soft. Reheat in the microwave or oven until hot in the centre, and add a splash of almond milk if needed.
Frequently Asked Questions
Yes. Bake the oats in advance, allow them to cool and store them covered in the fridge for up to 3 days. Reheat gently before serving, adding a splash of almond milk if you prefer a softer texture.
Yes, although the finished texture will be softer and less defined. Rolled oats give the bake a little more bite, while finer porridge oats produce a smoother result.
Yes. Use certified gluten-free oats and check that the baking powder and almond extract are also labelled gluten-free.
Yes. Greek-style yoghurt gives baked oats a soft, creamy texture and a slight tang. Both full-fat and low-fat varieties will work, although the final consistency may vary slightly.
It can form part of a balanced diet, depending on your individual energy needs. This recipe contains oats, almonds and yoghurt, but each generous serving provides around 600 kcal, so it is best suited to active mornings or when you need a more substantial breakfast.
The baked oatmeal is ready when the top looks set, the edges are lightly golden, and the centre is no longer liquid. It should remain soft and slightly creamy rather than dry.
Closing Note
These almond croissant baked oats are warm, nutty, and gently sweet, with a soft centre and golden flaked almond topping. Enjoy them warm with Greek-style yoghurt and berries, or save the second portion in the fridge for a quick breakfast tomorrow. If you want another fruity breakfast bake, try these mango and almond baked oats.
- ⏱️ Ready in 30
- 🧊 Freezer Friendly
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