Almond Croissant Baked Oats

4.5
20
Notes
55 mins cook
Basically an almond croissant in the form of baked oats, with some raspberries folded in for a bit of tang. It's fudgy, high in protein and ridiculously good.
Jodie Nixon

Jodie Nixon

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Almond Croissant Baked Oats

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Serves
9
Almond Butter
Maple Syrup
Almond Extract
Banana
Oats
Vegan Vanilla Protein Powder
Almond Milk
Baking Powder
Bicarbonate Soda
Raspberry
Flaked Almond
Flaky Sea Salt
TO SERVE:
Icing Sugar
Mixed Berry Coulis
Vegan Yoghurt

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    Notes
    (12)

    V
    Victoria M.
    14 days ago
    (edited)
    I definitely agree with the baking powder measurements! I actually made it the first time (the full amount of 9) without baking powder (as I didn’t have any in the cupboard and was going to wing it….) It came out really fab to my surprise!!! I then went to make it again last night as it was so yummy & bought baking powder to see if it would be even better, used the full amount 1tbsp for 9 and it’s awful and I had to throw it away, all you can taste is baking powder and I had to cook it for 2 hours!!! Maybe I will try again with 1tsp of baking powder or none altogether!!
    E
    Emily R.
    a month ago
    Delicious! I wasn’t convinced before putting it in the oven as the mixture seemed very wet - in future I will soak the oats in the milk as suggested but didn’t have time today. Came out really well. I substituted almond milk for oat milk and vanilla protein powder for an almond purition sachet. I might add some vanilla extract and ground almonds in future.
    K
    Kim B.
    a month ago
    Super delicious, used only 1tsp baking powder as others suggested and soaked the oats in the almond milk for 20mins first before mixing up and baking.
    I
    Imogen P.
    a month ago
    I was excited about this but ultimately quite underwhelmed. I found this texturally really weird - it felt really undercooked - I ended up baking it further than the 45 mins by quite a while, and still wasn’t a fan of it. I roughly halved the baking powder and could still taste it when I initially pulled it out after 45 mins but that tang was gone after the extra cooking time. (Also fyi I sub’d the protein powder for ground almonds and vanilla as advised in other comments
    C
    Clare A.
    2 months ago
    I want to remake this recipe but this time using the quantities for nine as recommended. Two questions; 1. Does it freeze well as nine portions is a little too much for one person and 2. Can you use oat bran, as that's what I've got in the cupboard that needs using up? Thanks
    Elena S.
    Elena S.
    a month ago
    ·
    Admin
    Hi Clare! To answer your first question: Yes, it does freeze well. Make sure to let the baked oats cool to room temperature before freezing and cut them into individual servings if you want easy grab-and-go portions. Wrap each piece in plastic wrap or foil, then place them in an airtight container or freezer bag. To answer your second question: Yes, you can substitute oat bran for oats. However, this substitution will affect the texture of the final dish. Oat bran has a smoother, creamier texture compared to the chewier consistency of whole oats. This means your baked oats may turn out denser and less textured than if made with whole oats. Happy cooking!
    C
    Connie A.
    2 months ago
    What is the best way to store these? They are lovely!
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Connie. After baking, portion out the oats into Tupperware containers and store in the fridge for up to 5 days. You can eat them cold or reheat in the microwave.
    R
    Rachael H.
    2 months ago
    I cut down on the baking powder for the 9 portion recipe and it still okay.
    B
    Bethany W.
    2 months ago
    Far to much baking powder and milk! All I can taste is baking powder, such a shame at it's a expensive bake with all the almonds!
    J
    Jemima W.
    2 months ago
    Is it meant to be 1tsp of baking powder instead of tbsp? Mine tastes very baking powdery!
    J
    Jen M.
    2 months ago
    Mine too which is such a shame!
    C
    Clare A.
    2 months ago
    (edited)
    The recipe says 1/2tbsp of baking powder for the 4 person recipe. Playing around with serving sizes it looks misleading for one person. Don't think it means a tbsp but reduction from 4 persons was too small to quantify. Look at the measurements for 2 & 3 people to see what I mean
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Jemima, Jen and Clare. Thanks so much for the feedback. The 1 tbsp baking powder is correct when making the full recipe which serves 9 people. Unfortunately when you toggle down to serve fewer people, we're seeing a bug that lists too much baking powder. We're really sorry for the confusion. We're working on a fix and in the meantime, we don't recommend toggling down to small portion sizes for this one.
    G
    Georgia W.
    2 months ago
    Absolutely delicious! I can’t eat bananas so substituted these for some Greek yoghurt, worked a treat. Lovely and fudgy still.
    J
    Joshua B.
    2 months ago
    Hey Georgia, how much Greek yogurt - still around 330g?
    D
    Dan H.
    2 months ago
    (edited)
    Can I sub the protein powder and almond milk for anything? Thank you!
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Dan. You can use any milk you like and either skip the protein powder or sub the 60g for an equal amount of ground almonds and a tsp of vanilla extract.
    J
    Jennifer W.
    2 months ago
    I don't use protein powder, can I just miss it out or increase anything else to make up for it?
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Jennifer! You can either skip the protein powder or sub the 60g for an equal amount of ground almonds and a tsp of vanilla extract.

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