Airfryer Almond Croissant Baked Oats

Ingredients

• 200 g oats
• 2 bananas (mashed)
• 1 tsp baking powder
• salt (pinch)
• 50 g ground almonds
• 1 egg
• 1 tsp almond extract (can substitute with vanilla extract)
• 200 ml milk
• 1 scoop vanilla protein powder (optional; author used MyProtein)
• 20 g ground almonds (for almond filling)
• 3 tbsp honey (for almond filling)
• 2 tbsp almond butter (for almond filling)
• water or milk (dash, for almond filling)
• 1 tbsp flaked almonds (to top)
• icing sugar (optional, to top)

Steps

1. 1

   Add the oats, mashed bananas, baking powder, salt, 50g ground almonds, egg, almond extract, milk, and protein powder (if using) to a large bowl and mix well.

2. 2

   In a separate small bowl, make the almond filling by mixing 20g ground almonds, honey, and almond butter together.

3. 3

   Add a splash of water or milk to the almond filling and stir until it forms a thick paste.

4. 4

   Divide the oat mixture evenly between four oven-safe glass dishes.

5. 5

   Add around 1 tbsp of the almond filling to each dish and gently swirl it through the oats with a spoon or knife.

6. 6

   Sprinkle the flaked almonds over the top of each dish.

7. 7

   Place the dishes in the air fryer and cook at 170°C for 13–15 minutes, depending on how gooey you like your baked oats.

8. 8

   Leave the oats to cool slightly, then finish with a light dusting of icing sugar before serving.

Notes

Storage: These will keep in the fridge for up to 4 days. Reheat in the microwave or air fryer for a quick breakfast. Variations: Peanut butter can be used instead of almond butter in the filling if preferred.

Nutrition per serving

• breakfast
• baked oats
• air fryer
• high protein
• meal prep
• vegetarian