Dessert for breakfast? Enter our Almond Croissant Baked Oats 🥐

Ingredients

• 2 cups Rolled Oats (use gluten‑free oats for a GF version)
• 1 cup Cooked Quinoa (rinsed and cooked according to package instructions)
• 0.5 cup Almond Flour (finely ground almonds, can be made in a food processor)
• 1 teaspoon Baking Powder
• 1 cup Almond Milk (unsweetened, any brand)
• 2 tablespoons Maple Syrup (pure grade A)
• 0.25 cup Flaked Almonds (toasted lightly for extra crunch)
• 1 tablespoon Icing Sugar (for a light caramel dusting)
• 1 pinch Salt

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and line the baking tray with parchment paper.

   Time: PT5M

   Temperature: 180°C

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together rolled oats, cooked quinoa, almond flour, baking powder, and a pinch of salt until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients

   Pour almond milk and maple syrup over the dry mixture. Stir gently until a thick, slightly sticky batter forms. Do not over‑mix.

   Time: PT3M

4. Transfer to Tray

   Spread the batter evenly in the prepared baking tray, smoothing the top with the back of a spoon.

   Time: PT2M

5. Add Toppings

   Scatter flaked almonds over the surface and dust lightly with icing sugar for caramelisation.

   Time: PT2M

6. Bake

   Place the tray in the centre of the oven and bake for 20‑25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

   Time: PT25M

   Temperature: 180°C

7. Cool & Serve

   Remove from oven, let cool in the tray for 5 minutes, then cut into squares and serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g