It’s Like Eating an Almond Croissant… But It’s Oatmeal

The classic French pastry… in a very different style.

3 minutos de lectura

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Earlier this year, it was practically impossible to scroll TikTok without encountering an almond croissant cookie, a trend that originated with blogger Ryan Nordheimer’s creation. And while the cookie craze seems to be slowly dying down, the obsession with almond croissant-inspired treats is only just beginning. 

I’ve seen blondies, loaf cakes, and crumble bars, to name a few — each one gilded with the now-ubiquitous sliced almond and powdered sugar finish. But the version that really piqued my interest were these almond croissant baked oats, which smartly applies the trend to a hearty, feel-good breakfast.

I took mine one step further by making blended baked oats (which you likely remember from early 2021 TikTok). Their puffy, cake-like texture practically begs for a crunchy almond topping, and a splash of almond extract in the batter really boosts the almond flavor. Plus, unlike most versions, this one doesn’t require a ripe banana, meaning you whip it up as soon as your grocery delivery arrives. 

Serve as-is, or keep the almond vibes going with a drizzle of almond butter. 


Almond Croissant Baked Oats

Serves 2


  • Nonstick cooking spray 

  • 1/2 cup almond milk 

  • 2 large eggs

  • 1/4 cup pure maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon almond extract

  • 1 cup old-fashioned rolled oats

  • 2 tablespoons almond flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon kosher salt 

  • Sliced almonds

  • Powdered sugar, for serving 


Heat the oven to 350°F. Grease two (8-ounce) ramekins or one (7- or 9-inch) round baking dish (such as a brie baker) with nonstick cooking spray. 

Add the milk, eggs, syrup, extracts, oats, flour, baking powder, and salt to a blender and blend until completely smooth. 

Transfer to prepared baking dish(es) and top with sliced almonds. (If using individual ramekins, only fill 3/4 full. You may not use the entirety of the batter). 

Bake until the oats begin to pull away from the sides of the dish and a toothpick comes out clean, 25 to 35 minutes (the individual ramekins will cook more quickly). Let cool for 5 minutes before dusting with powdered sugar and serving. 

Adapted from The Pypers Kitchen.

PHOTO CREDIT: Courtesy of the Author