Almond Croissant Baked Oats

This Almond Croissant Baked Oatmeal takes the viral recipe to the next level with a naturally high-protein base made with cottage cheese and eggs—no protein powder required. Finished with a creamy almond butter topping that will remind you of the classic almond croissant filling, it's a delicious meal prep breakfast that makes 4 to 6 servings and stores beautifully in the fridge or freezer.

Author: Jule’s Menu

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 6 minutes

Cook Time: 35 minutes

Total Time: 41 minutes

Servings: 4 Servings

Calories: 430 kcal per serving

Ingredients

½ - apple
4 - dried apricots
1 cup - cottage cheese
2 - eggs
¾ cup - soy milk
3 tablespoons - agave syrup
8 drop - bitter almond extract
2 cups - rolled oats
1 ½ teaspoons - baking powder
1 tbsp - soy milk
2 heaping tablespoons - almond butter
2 tablespoons - almonds

Instructions

Preheat the oven to 350°F (180°C). Lightly grease an 8 x 8-inch (20 x 20 cm) baking dish with butter or oil. Quarter half of the apple, then thinly slice it. Cut the apricots into thin strips.
Add the cottage cheese, eggs, milk, 2 tablespoons of the agave syrup, and 2 drops of the bitter almond extract to a mixing bowl. Blend until completely smooth using an immersion blender or a regular blender.
Stir the rolled oats and baking powder into the cottage cheese mixture. Fold in the sliced apple and apricots, then transfer the mixture to the prepared baking dish and spread it into an even layer.
In the same mixing bowl, whisk together the almond butter, remaining agave syrup, 1 tablespoon of soy milk, and about 6 drops of bitter almond extract until smooth. Spoon the mixture evenly over the oatmeal, then sprinkle with the sliced almonds.
Bake for 30 to 35 minutes, or until the edges are lightly golden brown and the center is set. Let the baked oatmeal cool completely, then refrigerate. Enjoy it cold or reheat individual portions before serving.

Nutrition