Almond Croissant Baked Oatmeal
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.
Ingredients
For the Almond Cream:
- 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
For the Oatmeal:
- 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)
Instructions
For the Almond Cream:
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In a food processor, combine the sliced almonds and sugar. Process until finely ground ~ 1 minute.
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Add the flax egg, melted butter/coconut oil, and almond extract. Process until smooth and creamy ~ 1 minute.
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Add 2 Tbs water. Process again to thin it out. Set aside.
Prepare the Oatmeal:
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Combine the oats, baking powder, and salt in a medium bowl.
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Stir in the milk followed by the almond cream.
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Place in a greased 11" ceramic baking dish or 8" square baking dish. Cover with foil and bake covered at 375°F for 15 minutes.
Remove cover and bake for another 20 minutes until edges are starting to brown.
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Serve with fresh fruit or a dollop of your favorite jam and a sprinkled of toasted sliced almonds.
Notes
*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.