Raspberry Almond Croissant Baked Oats
Nourishing Niki cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A cozy, high-protein breakfast that tastes like an almond croissant. These baked oats are gluten-free, refined sugar-free, and perfect for weekly meal prep.
- Time
- 35 minutes
- Equipment
- Oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
- 30 g
- 5 g
- 360 g
- 50 g
- 40 g
- 2 g
- 125 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 805 g before cooking, which is about 200 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and grease a baking dish.
In a large mixing bowl, combine the rolled oats, protein powder, and baking powder.
Add the milk, egg, honey, and almond extract to the dry ingredients. Whisk until well combined.
Gently fold the raspberries into the oat mixture, being careful not to crush them too much.
Pour the mixture into the prepared baking dish and spread it out evenly.
Top the mixture with a generous handful of flaked almonds.
Bake in the preheated oven for 25-30 minutes, or until the oats are set and the top is golden brown.
Allow to cool slightly before slicing and serving.
Notes
For meal prep, slice the baked oats into portions and store in the fridge for up to 5 days. Reheat in the microwave or oven before eating. The almond extract is key for achieving that 'croissant' flavor profile.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 333
- Protein
- 18 g
- Carbs
- 46 g
- Fat
- 9 g
- Fiber
- 7 g
Where the calories come from
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