If you love almond croissants, then this vegan Almond Croissant Baked Oatmeal is for you! Swirled with plenty of vegan almond cream, this baked oatmeal is full of almond flavor. The final essential topping for this delicious baked oatmeal is a swirl of your favorite jam.
When I find myself staring into a pastry case at a bakery, you can almost guarantee I’m searching for one item: the almond croissant. Bonus points if there is almond and apricot. After carefully assessing the likelihood that it will meet my high expectations, I make the purchase. It’s a sweet breakfast splurge, but it must be done.
So what’s a girl to do when you want a croissant, but are trying to stick to a healthier, whole-grain breakfast?
Make this Almond Croissant Baked Oatmeal! It’s got all that almond flavor and packs in the whole grains. Win-win!
Ok, it does lack the buttery crispy flake of a real croissant, but as a healthier option I’ll take it.
What makes this the BEST baked oatmeal?
It’s the vegan almond cream. Sliced almonds are ground with a touch of granulated sugar. Then fluffed into a cream with almond extract, coconut oil and a flax egg. This creamy goodness gets whirled and swirled into the oats.
Add fresh fruit or a dollop of your favorite jam and some toasted almond slices to give it that final touch.
Should I Use Old-Fashioned Oats or Steel Cut Oats?
Make this baked oatmeal with either old-fashioned oats or steel cut oats. Just make sure to read the notes section which outlines how the preparation is slightly different. Steel cut oats do have a chewier, more substantial texture, but bake up creamier.
If I use steel cut oats, do they need to be soaked?
They don’t have to, but I always do. It breaks down the phytic acid which makes it easier for your body digest and use the nutrients in the oats more efficiently. It also makes them creamier!
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If you love almond croissants, then this Almond Croissant Vegan Baked Oatmeal is for you! Swirled with plenty of vegan almond cream, this baked oatmeal is full of almond flavor. The final essential topping for this delicious baked oatmeal is a swirl of your favorite jam.
- 3/4 cup sliced almonds
- 1/4 cup granulated sugar
- 1 flax egg (3 Tbs warm water + 1 Tbs ground flax – let rest 15 minutes)
- 3 Tbs coconut oil or butter, melted
- 2 teaspoon pure almond extract
- 2 Tbs water
- 2.5 cups old-fashioned rolled oats*
- 1 tsp baking powder
- 3/4 teaspoon kosher salt
- 2 cups unsweetened almond or oat milk
- 1 recipe almond cream (from above)
In a food processor, combine the sliced almonds and sugar. Process until finely ground ~ 1 minute.
Add the flax egg, melted butter/coconut oil, and almond extract. Process until smooth and creamy ~ 1 minute.
Add 2 Tbs water. Process again to thin it out. Set aside.
Combine the oats, baking powder, and salt in a medium bowl.
Stir in the milk followed by the almond cream.
Serve with fresh fruit or a dollop of your favorite jam and a sprinkled of toasted sliced almonds.
*Steel-Cut Oats Option:
For baked steel cut oats use:
1.5 cups steel cut oats soaked overnight
2 cups oat/almond milk
Bake 40-45 minutes until top starts to brown.
It will still be a bit jiggly, but it will set up as it cools.
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