Almond Croissant Baked Oatmeal

If almond croissants are your coffee shop weakness (like me!), this Almond Croissant Baked Oatmeal might become your new favorite breakfast. It’s packed with rolled oats, almond milk, maple syrup, and a hint of almond extract for that signature flavor. Plus, a sweet almond topping and powdered sugar make it feel just a little extra special!

Almond croissant baked oatmeal recipe

I’ve always had a soft spot for almond croissants. The flaky pastry, the sweet almond filling, and that dusting of powdered sugar on top… talk about delicious! With this recipe, I wanted to capture that same cozy almond flavor but in a baked oatmeal you can actually feel good about eating for breakfast.

The result is this almond croissant baked oatmeal. It has hearty rolled oats baked with almond milk, maple syrup, and a hint of vanilla and almond extract, then topped with a creamy almond topping and plenty of sliced almonds!

It gives you all the nostalgic almond croissant vibes, but in a nourishing, make-ahead breakfast. If you enjoy cozy breakfasts like this one, you might also love recipes like my blueberry muffin overnight oats or my croissant breakfast casserole!

Ingredients needed

Here’s a little bit about everything that goes into almond croissant baked oatmeal:

• Rolled oats: Old-fashioned rolled oats work best for baked oatmeal! Quick oats can become too soft.
• Baking powder: Helps the baked oatmeal rise slightly and gives it a lighter texture.
• Salt: Just a pinch!
• Almond milk: Keeps the oatmeal creamy while adding subtle almond flavor. Any milk (dairy or non-dairy) can be used.
• Eggs: Bind the oats together and create that custardy baked oatmeal texture.
• Pure maple syrup: Naturally sweetens the oats and adds warmth. Honey can be used if preferred.
• Vanilla extract: For an added depth of flavor.
• Almond extract: The key ingredient that gives this oatmeal its almond croissant flavor!
• Sliced almonds: Add crunch and extra nutty flavor throughout the oatmeal.

Almond topping

• Almond flour: Creates a soft, almond-rich topping similar to almond croissant filling.
• Powdered sugar: Sweetens the topping. I like to garnish the whole thing with more powdered sugar at the end, too.
• Egg white: Binds the topping into a spreadable paste.
• Almond extract: Boosts the almond flavor even more!
• Pinch of salt: Balances the sweetness.

Kitchen tools required

To make this easy almond croissant baked oatmeal recipe, you’ll just need:

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Rubber spatula or spoon
• 8×8 baking dish
• Oven

How to make almond croissant baked oatmeal

Start by preheating your oven to 375°F and greasing an 8×8 baking dish so the oatmeal doesn’t stick.

In a small bowl, whisk together the almond topping ingredients. Combine the almond flour and powdered sugar first, then mix in the egg white, almond extract, and a pinch of salt until a thick paste forms. Set this aside while you prepare the oatmeal.

In a large bowl, stir together the rolled oats, baking powder, and salt. In a separate bowl, whisk the almond milk, eggs, maple syrup, vanilla extract, and almond extract until smooth. Pour the wet ingredients into the dry ingredients and stir until everything is evenly combined.

Fold in half of the sliced almonds, then pour the mixture into the prepared baking dish. Press the oats down gently so they soak up the liquid evenly. Drop small spoonfuls of the almond topping across the surface of the oatmeal, spreading it out slightly as you go. Sprinkle the remaining sliced almonds over the top.

Bake uncovered for about 40–45 minutes, or until the oatmeal is set and lightly golden. Let it cool for about 5 minutes before dusting with powdered sugar and slicing. The result is a warm, cozy breakfast that tastes like a bakery treat but is hearty enough to keep you full!

Recipe tips

Below are some common almond baked oatmeal questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Don’t skip the almond extract

Almond extract is what gives this baked oatmeal its signature almond croissant flavor. Even though it’s used in small amounts, it makes a big difference in taste.

Use rolled oats for the best texture

Old-fashioned rolled oats hold their shape during baking and give the oatmeal a hearty texture. Quick oats can work in a pinch but will create a softer, more mushy result.

Can I make this dairy free?

Yes! This recipe is naturally dairy free when you use almond milk or another plant-based milk. The rest of the ingredients are naturally dairy free as written. If you need it to be vegan, make sure you use maple syrup as opposed to honey.

Can I reduce the sweetness?

If you prefer a less sweet baked oatmeal, you can slightly reduce the maple syrup. Just keep in mind the almond topping and powdered sugar also add sweetness, so the balance should still work well!

Storing leftovers

Leftover almond croissant baked oatmeal stores really well, making it great for meal prep breakfasts throughout the week. Simply let the oatmeal cool completely, then cover and store it in the refrigerator for up to 4 days.

To reheat, warm individual slices in the microwave for about 30 to 45 seconds until heated through.

Can I freeze baked oatmeal?

Yes! This baked oatmeal with almond milk freezes very well! Cut it into portions, wrap tightly, and store in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warm.

If you liked this recipe, you’ll want to try these!

If you love cozy, nourishing breakfasts, here are more delicious options to start your day:

• Pancake Oatmeal Bake
• Healthy Berry Baked Oatmeal
• Baked Blueberry Oatmeal Cups
• Oatmeal Raisin Granola
• Cookie Dough Overnight Oats

All recipes by Erin Morrissey and Photos by Sierra Inn