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 tbsp 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.