If you’re looking for a delicious breakfast that helps keep you satisfied until lunchtime, look no further. This simple almond croissant baked oats recipe is packed with oats and almonds
Until recently, breakfast was a meal I rarely ate. The occasional weekend treat of pastries or scrambled eggs might tempt me, but generally, I’d bypass breakfast.
It wasn’t that I didn’t appreciate a good breakfast; it was more that my appetite didn’t kick in until later in the day, making it easier to hold out for lunch. However, I soon realised this habit was leading to less than ideal eating patterns as the day wore on.
By the time lunch rolled around, I’d be famished and prone to making unhealthy food choices, which I’d invariably regret later. Resolute in my decision to make breakfast a regular fixture, I delved into researching easy, healthy, and tasty breakfast recipes that would keep hunger at bay until lunchtime.
One recipe that kept cropping up was almond croissant baked oats. Now, I’m a fan of almond croissants, but they’re not exactly the epitome of health, being loaded with sugar and saturated fats.
Almonds, on the other hand, are a powerhouse of nutrients, packed with healthy fats, protein, antioxidants, vitamin E, and minerals like magnesium. So, incorporating them into my daily breakfast seemed like a no-brainer, reports the Express.
Oats, too, have their own health benefits, known for their cholesterol-lowering properties, blood sugar regulation, and ability to promote satiety — all qualities I was seeking in a breakfast dish.
There’s no shortage of recipes for almond croissant baked oats, but the first one I decided to try was from The Happy Pear.
The ingredients list included oats, ground almonds, almond extract, almond milk, maple syrup, baking powder, and plant-based yoghurt.
However, I’ve experimented with this recipe by substituting the plant-based yoghurt for Greek yoghurt or cottage cheese, and replacing the almond milk with coconut milk or cow’s milk. I’ve even swapped out the baking powder and yoghurt for an egg, which resulted in a more cake-like consistency.
The final dish is truly scrumptious. It has the flavour of an almond croissant filling and keeps you satiated for hours on end.
Almond croissant baked oats
Serves 2
Ingredients
- 60g cup oats
- 40g cup ground almonds (almond flour)
- One tsp almond extract
- Half cup 120ml almond milk (or other plant-based milk)
- Two tbsp maple syrup
- 1.5 tsp baking powder
- Two tbsp plant-based yogurt adds creaminess and helps bind
- Pinch salt
Topping
- Two tbsp flaked almonds
- One tsp icing sugar (optional)
Instructions
1. Preheat your oven to 180°C and lightly grease two ramekins or a medium-sized baking dish. I halved the recipe and used one ramekin.
2. Begin by combining the dry ingredients (oats, ground almonds, and baking powder) in a bowl.
3. In a separate bowl, whisk together the wet ingredients (almond milk, maple syrup, almond extract, and the yoghurt).
4. Next, incorporate the wet ingredients into the dry ones, mixing until they’re well combined.
5. Pour the mixture into your prepared dishes or baking dish, topping it off with the flaked almonds and icing sugar (if using). If I’m out of icing sugar, I sometimes sprinkle granulated white sugar instead.
6. Bake for 20 to 25 minutes until it turns golden brown and sets.
This can be enjoyed either cold or warm, with a drizzle of maple syrup or a dollop of yoghurt. I usually prepare the baked oats mixture the night before and refrigerate it until morning, when I bake it.
