Almond Croissant Baked Oats
This is your favourite Sunday pastry transformed into a high-fibre breakfast.
Easy
5 servings
280 kcal
30 minutes
Ingredients
120 g oats
1 tsp baking powder
½ tsp cinnamon
1 pinch salt
20 g vanilla protein powder
1 banana
1 egg
150 ml milk
60 g low fat yoghurt
1 tsp vanilla essence
½ tsp almond essence
30 g almonds/almond flour
20 g vanilla protein powder
1 tsp almond essence
1 egg
20 g flaked almonds
5 x 60 g low fat yoghurt
5 x 30 g berries
Method
Preheat the oven to 180°C. Grease 5 ramekins with Spray & Cook.
Blitz half the oats in a blender until you obtain a fine flour. Combine all the dry ingredients together.
Mash the banana in another bowl using a fork. Once smooth, mix in the egg, milk, yoghurt, vanilla essence and almond essence.
Pour the dry ingredients into the wet ingredients, and stir to combine.
Blitz the almonds in a blender until you obtain a fine flour. Mix in the protein powder, almond essence and egg.
Divide the oat batter between 5 ramekins, then add spoons of the almond frangipane, pressing it down into the batter.
Sprinkle with flaked almonds, then bake for 20 - 25 minutes until a skewer comes out clean when inserted.
Serve with yoghurt and berries.