Almond Croissant Baked Oatmeal

If almond croissants are your coffee shop weakness, this Almond Croissant Baked Oatmeal brings those same flavors to an easy, nutritious breakfast. Made with rolled oats, almond milk, maple syrup, and a hint of almond extract, it’s finished with a sweet almond topping and powdered sugar for a special touch!

Course Breakfast, meal-prep, oatmeal

Cuisine American

Keyword almond baked oatmeal, baked oatmeal

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 464kcal

Author Erin Antoniak

Ingredients

Baked Oats:

2 cups rolled oats
1 tsp. baking powder
¼ tsp. salt
1 ¾ cups almond milk
2 eggs
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 cup sliced almonds
powdered sugar for dusting

Almond topping:

1 cup almond flour
1 cup powdered sugar
1 egg white
1 teaspoon almond extract
pinch salt

Instructions

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.

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.

Nutrition