A decadent yet wholesome breakfast combining the cozy comfort of baked oatmeal with the rich, nutty flavor of an almond croissant. Made with almond flour and rolled oats, it's a protein-packed, satisfying vegan meal that tastes like a treat. Perfect for a chilly weekend morning.
This easy baked oatmeal, vegan breakfast recipe comes together in about 40 minutes and serves 2. It's perfect for autumn cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our earl grey banana bread next.
Prep
5 min
Cook
30 min
Servings
2
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this almond croissant baked oatmeal. Scroll down to the recipe card for exact measurements and a printable version.
- 1 cup rolled oats (use certified gluten-free if necessary)
- 1 cup blanched almond flour or almond meal
- 1 cup unsweetened almond milk
- 1/4 cup thick plain vegan yogurt (e.g., Greek-style coconut or soy yogurt)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 2 tbsp sliced almonds, for topping
- For serving (optional) Powdered sugar
- For serving (optional) Extra maple syrup, for drizzling
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Preheat your oven to 180°C (350°F). Lightly grease a small 1-quart (or similar size, approx. 6x8 inch) baking dish.
- 2
In the prepared baking dish, add the rolled oats, almond flour, maple syrup, vanilla extract, almond extract, baking powder, vegan yogurt, and almond milk. Stir with a spoon or spatula until everything is well combined and there are no dry spots.
- 3
Smooth the top of the mixture evenly in the dish. Sprinkle the sliced almonds over the top.
- 4
Bake for 25–30 minutes, or until the top is golden brown and the center is firm to the touch (a toothpick inserted into the center should come out clean).
- 5
Let the baked oatmeal cool in the dish for at least 5 minutes. This helps it set completely.
- 6
Dust with powdered sugar and drizzle with a little extra maple syrup before serving, if desired. Serve warm.
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Almond Croissant Baked Oatmeal
A decadent yet wholesome breakfast combining the cozy comfort of baked oatmeal with the rich, nutty flavor of an almond croissant. Made with almond flour and rolled oats, it's a protein-packed, satisfying vegan meal that tastes like a treat. Perfect for a chilly weekend morning.
Ingredients
- 1 cup rolled oats (use certified gluten-free if necessary)
- 1 cup blanched almond flour or almond meal
- 1 cup unsweetened almond milk
- 1/4 cup thick plain vegan yogurt (e.g., Greek-style coconut or soy yogurt)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 2 tbsp sliced almonds, for topping
- For serving (optional) Powdered sugar
- For serving (optional) Extra maple syrup, for drizzling
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease a small 1-quart (or similar size, approx. 6x8 inch) baking dish.
- 2
In the prepared baking dish, add the rolled oats, almond flour, maple syrup, vanilla extract, almond extract, baking powder, vegan yogurt, and almond milk. Stir with a spoon or spatula until everything is well combined and there are no dry spots.
- 3
Smooth the top of the mixture evenly in the dish. Sprinkle the sliced almonds over the top.
- 4
Bake for 25–30 minutes, or until the top is golden brown and the center is firm to the touch (a toothpick inserted into the center should come out clean).
- 5
Let the baked oatmeal cool in the dish for at least 5 minutes. This helps it set completely.
- 6
Dust with powdered sugar and drizzle with a little extra maple syrup before serving, if desired. Serve warm.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 575 kcal
- Fat
- 33 g
- Carbs
- 49 g
- Protein
- 20 g
- Fiber
- 11 g
- Sugar
- 8 g
- Sodium
- 100 mg
Frequently asked questions
Can I make this gluten-free?+
Yes, absolutely. Just ensure you use certified gluten-free rolled oats, as the other ingredients are naturally gluten-free.
Can I prepare this ahead of time?+
Yes, this is great for meal prep. You can either bake it completely and reheat portions, or you can mix the ingredients (except the baking powder and topping) in the dish, cover, and refrigerate overnight. In the morning, stir in the baking powder, add the almond topping, and bake as directed (you may need to add 5 minutes to the baking time).
What other plant-based milks can I use?+
You can substitute the almond milk with soy milk, oat milk, or cashew milk. Full-fat versions will result in a richer taste.
Can I make this Almond Croissant Baked Oatmeal ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Almond Croissant Baked Oatmeal?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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