Almond Croissant Baked Oats
After a tweak to the baked oats recipe a couple of weeks ago (pistachio recipe), I really liked this way of making baked oats so I went back to the drawing board with the almond croissant baked oats recipe and came up with a V.2.
Taking inspiration from my favourite croissantary in Hamilton, Butter Boom, I added zest and juice which gave it a nice citrus undertone.
Much improved, and definitely one to add into the rotation.
Can we just petition to make almond butter cheaper!
INGREDIENTS:
2 bobby bananas, mashed
2 whole eggs, whisked
40g almond butter
160mls unsweetened almond milk
1/2 Orange zest + juice
160g oats
Pinch of cinnamon
Pinch of salt
1 tsp baking powder
1 cap of vanilla essence
15mls SF maple
Topping:
500g high protein yogurt
1.5 (45g) serve vanilla whey protein
50g almond meal
20g almond butter
30g sliced almonds, toasted
METHOD
Preheat oven to 180 degrees.
Place eggs, banana, & almond butter into a large mixing bowl. Give a quick mix and then slowly add the almond milk mixing as you go.
Add the oats, baking powder, and salt to the bowl and stir everything together.
Line an oven proof dish with baking paper and add in the oat mixture.
Place into the oven for 15-20 minutes or until cooked through. You should be able to place a knife into the base and it will remove clean
While the oats are baking assemble the yoghurt topping by mixing all the topping ingredients together (protein powder, almond meal, almond butter & yoghurt). Give it a good stir until everything has combined and then place into the fridge to keep cool.
Place a pan over medium-low heat and toast the sliced almonds. Once toasted, set aside for later.
Once the oats have finished cooking, remove from the oven and allow to cool.
When the oats have cooled, spread the yoghurt over the top and scatter over the sliced almonds.
Serves 4
Nutritional Information: per serve
Calories: 565kcal
Protein: 36g
Fat: 27g
Carbohydrate: 48g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE