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Almond Croissant Baked Oats

Almond Croissant Baked Oats

Almond Croissant Baked Oats are a delicious and healthy breakfast option that will delight your mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 slices
Course: Breakfast Recipes
Cuisine: Healthy
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups GF rolled oats
  • 1 banana, mashed
  • 1/4 cup almond meal
  • 1/4 cup Sol Cleanse Embody Vanilla Protein
  • 1/2 teaspoon baking powder
  • 1 teaspoon almond essence
  • 1 1/4 cups unsweetened almond milk
  • 1/3 cup slivered almonds
  • 2 tablespoons coconut flour
  • 1/2 cup coconut yoghurt
  • 1 egg
  • 1/3 cup almond butter
  • 1/4 cup almond meal
  • 2 tablespoons organic maple syrup
  • 1/2 teaspoon almond essence

Equipment

  • Baking Dish
  • whisk
  • mixing bowl

Method
 

  1. Preheat the oven to 190Cº. Lightly grease a baking dish with olive oil.
  2. In a small bowl, combine all almond paste ingredients. Whisk well and set aside.
  3. To your baking dish, add oats, mashed banana, almond meal, vanilla protein, baking powder, almond essence, and almond milk. Stir well until all ingredients are combined.
  4. Pour in the almond paste on top of the oat mixture. Using a sharp knife, slightly swirl the paste so it's evenly distributed on top.
  5. Sprinkle with slivered almonds and bake in the oven for 35–40 minutes, until the almonds are golden and the oats are cooked through.
  6. Remove from the oven and set aside to cool for 20 minutes. Sift coconut flour on top and cut into 4 slices. Serve warm with coconut yoghurt.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Feel free to swap out almond butter for peanut butter or add berries for a fruity twist. This dish is also good for meal prep and can be stored in the fridge for up to five days.

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