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!
A Quick Look: Almond Croissant Baked Oatmeal
- ✅ Recipe Name: Almond Croissant Baked Oatmeal
- 🕒 Ready In: 1 hour 10 minutes
- 👪 Serves: 6
- 🍽 Calories: 464 per serving
- 📋 Protein: 14g per serving
- 🥬 Main Ingredients: Rolled oats, almond milk, almond flour, maple syrup, almond extract
- 📖 Dietary Info: Gluten-free, dairy-free
- 🥣 Best For: Meal-prep breakfasts, weekend brunch, or anyone craving a healthier almond croissant fix
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, cake batter granola, or my croissant breakfast casserole!
Table of contents
- A Quick Look: Almond Croissant Baked Oatmeal
- Almond Croissant Baked Oatmeal Recipe
- Why You'll Love This Almond Baked Oatmeal
- Ingredients Needed
- How to Make Almond Croissant Baked Oatmeal
- Erin's Expert Recipe Tips
- Watch Me Make Almond Croissant Oatmeal
- Frequently Asked Questions
- If you liked this recipe, you'll want to try these!
Why You'll Love This Almond Baked Oatmeal
- Tastes just like an almond croissant, but it's made with wholesome ingredients you can feel good about.
- Comes together in one bowl with simple pantry staples, no laminating dough required!
- Perfect for meal prep, since it keeps well in the fridge for busy mornings all week.
- Naturally dairy-free and easy to make ahead for a stress-free brunch spread.
- The almond topping gets golden and slightly crisp on top, just like a bakery pastry.
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.
How to Make Almond Croissant Baked Oatmeal
Step 1: Make the almond topping. Preheat your oven to 375°F and grease an 8×8 baking dish. Whisk together the almond flour and powdered sugar, then mix in the egg white, almond extract, and a pinch of salt until a thick paste forms. Set aside.
Step 2: Mix the oat base. 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, then pour into the dry ingredients and stir until combined. Fold in half of the sliced almonds.
Step 3: Assemble. Pour the mixture into the prepared baking dish, pressing down gently so the oats soak up the liquid evenly. Drop spoonfuls of the almond topping across the surface, then sprinkle with the remaining sliced almonds.
Step 4: Bake & serve. Bake uncovered for 40–45 minutes, or until set and lightly golden. Let cool for about 5 minutes before dusting with powdered sugar and slicing.
Erin's Expert Recipe Tips
- Don't skip the almond extract! It's what gives this baked oatmeal its signature almond croissant flavor, even in small amounts.
- Use rolled oats, not quick oats, for the best hearty texture. Quick oats will turn out softer and more mushy.
- Reduce the sweetness if you'd like by slightly cutting back the maple syrup. Just keep in mind the almond topping and powdered sugar add sweetness too.
- Storing: Let it cool completely, then cover and store in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–45 seconds.
- Freezing: This baked oatmeal freezes really well! Cut into portions, wrap tightly, and freeze for up to 2 months. Reheat in the microwave or oven until warm.
- Serve it with: Pair a slice of this baked oatmeal with a dollop of vanilla Greek yogurt and a handful of Almond Butter Granola on top for extra crunch. For drinks, it goes perfectly alongside a Coffee Protein Smoothie, or keep it cozy with your favorite hot coffee or tea.
Watch Me Make Almond Croissant Oatmeal
Frequently Asked Questions
Yes! This recipe is naturally dairy-free when you use almond milk or another plant-based milk. If you need it to be vegan, use maple syrup instead of honey.
Yes, feel free to mix in a scoop of your favorite vanilla protein powder with the wet ingredients for an extra protein boost.
This hasn't been tested with another flour, so results may vary if you swap it. The almond flour is what gives the topping its signature almond croissant texture.
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
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
All recipes by Erin Morrissey and Photos by Sierra Inn
Almond Croissant Baked Oatmeal
Ingredients
Method
- Preheat oven to 375F and grease an 8x8 casserole dish.
- In a bowl, whisk together topping ingredients, starting with almond flour and powdered sugar. Mix in egg white, almond extract and salt until paste forms. Set aside.
- In a large bowl, mix together the rolled oats, baking powder and salt.
- In a medium bowl, stir together the almond milk, eggs, maple syrup, vanilla, and almond extract.
- Add the wet mixture to dry mixture and stir until combined.
- Stir in half of the sliced almonds.
- Pour mixture into baking dish and press down to make sure oats are soaked. By small spoonfuls, add the almond topping to the oats, about 1 tablespoon roughly all along the top of the oats. Then sprinkle with remaining sliced almonds.
- Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
- Let cool for 5 minutes and then dust with powdered sugar. Store in refrigerator.
Nutrition
Notes
- Oats: Use old-fashioned rolled oats, not quick oats or steel-cut — they hold their texture best in a baked oatmeal.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat individual slices in the microwave for 30–45 seconds.
- Freezing: Freeze individual portions, tightly wrapped, for up to 2 months. Reheat from frozen in the microwave or a 300°F oven until warmed through.
- Make it dairy-free: Use almond milk (or any plant-based milk) — the recipe is dairy-free as written.
- Almond extract: This is the star flavor here, so don't skip or substitute it — even a little goes a long way toward that classic almond croissant taste.
- Sweetness: For a less sweet version, reduce the maple syrup by 1–2 tablespoons; the almond topping and powdered sugar dusting add sweetness too.
Monica says
It was so darn good, my family and I housed it in two days! I will make this a regular in our house. Thanks Erin!
Erin says
Hi Monica, so glad you loved it!! Sounds like you need to make it again soon! 🙂
Kristin Marling says
This recipe was delicious, everyone loved it!
Erin says
Hi Kristin, so happy it was a big hit!! 🙂
Liz says
I never bake but absolutely love almond croissants, so when I saw this recipe, I had to try it and let me tell you… it was AMAZING! The top was so crispy and paired so well with the soft inside. I loved that it wasn’t too sweet and that the almond flavor really came through in each bite. Thanks for sharing, Erin!
Erin says
Hi Liz, so happy you loved it!! 🙂
Nan says
This is absolutely delicious! Have you ever tried adding vanilla protein powder for more protein?
Erin says
Hi Nan, so glad you loved it! I haven't but feel free to try it and let me know how it comes out! 🙂
Morgan says
So good! The almond flavor is amazing.
Erin says
Hi Morgan, so glad you loved it! 🙂
Andrea says
So delicious! Perfect texture and taste. Will make again!
Erin says
Hi Andrea, so happy you loved it!! 🙂
Kelsey says
If you like an almond croissant, almond poppyseed, etc. this is it! The crumbly topping. I used one flax egg cause I ran out. Added some Greek yogurt for protein and truly couldn't get enough of it for breakfast this week.
Erin says
Hi Kelsey, so happy you loved it and made it your own! 🙂
Jackie Samuelson says
So delicious and so easy to make. I will definitely be making this again! Thank u
Erin says
Hi Jackie, so glad you loved it!! 🙂
Jen says
Wow, the flavor on these is so good! Literally tastes exactly like an almond croissant. Seriously, magic! The sliced almonds and the almond topping are next level. I added a table of chia seeds to the oat mixture before baking for a little fiber boost. Turned out perfect. I top a square with flakey salt and vanilla yogurt and it’s the best breakfast! Amazing recipe!
Erin says
Hi Jen, so happy you loved them so much! 🙂
Andrea says
This looks so good! Can you add protein powder to this?
Erin says
Hi Andrea, yes, of course. Let me know how yours comes out!!
Abbey says
This recipe is legitimately so good. Tastes just like an almond croissant!
Erin says
Hi Abbey, so happy you loved it!! 🙂
Stacie says
Can’t believe how delicious this is!
Erin says
Hi Stacie, so happy you loved it!!
Logan says
Amazing!
Erin says
Hi Logan, so happy you loved it!!
Beckie says
Wow!! This is prob the BEST baked oatmeal recipe on your site! That almond extract does magic. Delicious and super easy! I kept thinking where are the croissants! Lol it just tastes like one! So so good!
Erin says
Hi Beckie, so happy you loved it so much! 🙂
Erin N says
First off, are you kidding me?!? I have tried out all of your baked oatmeal recipes and this is by far my favorite one! I feel like I am eating a pastry! The almond topping is chefs kiss. This is a delightful delicious breakfast or dessert! I may try adding coconut next time for fun!
Erin says
Hi Erin, so happy you loved it so much! 🙂
Michelle M says
Holy moly this is so delicious!! it tastes like an actual almond croissant - love it! Great for my meal prep OR for a fun brunch addition. Might even make for guests!
Erin says
Hi Michelle, so happy you loved it! 🙂
Christy says
This is so delicious! A nice variation on baked oatmeal. The topping is what makes it!
Erin says
Hi Christy, so happy you loved it! 🙂
Macy says
So delicious! I love this recipe and have eaten the whole pan this week. Easy and good to reheat. Packs a lot of almond flavor. I love the topping!
Erin says
Hi Macy, so glad you loved it so much!
Nicole Grzeskowiak says
Can the almond flour be substituted?
Erin says
Hi Nicole, I have not tested this, but let me know if you do and it works! 🙂
Kay says
Easily one of my favorite recipes to date!
Erin says
Hi Kay, so happy you loved it! 🙂