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Almond Croissant Baked Oats

A warm, comforting baked oat breakfast inspired by an almond croissant, combining banana, almond butter, cinnamon and crunchy sliced almonds for a naturally sweet, satisfying start to the day.
Course Breakfast
Cuisine Australian
Keyword oats
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 serve

Ingredients

  • ½ cup plain rolled oats
  • 1 egg
  • ½ banana mashed
  • ⅓ cup milk
  • 1 tbsp pure maple syrup or honey
  • 1 tbsp almond butter
  • 1 tbsp cold-pressed coconut oil melted
  • ¼ tsp baking powder
  • Pinch of salt
  • ¼ tsp pure cinnamon
  • 1 tbsp plain sliced almonds
  • Optional: icing sugar to serve

Instructions

  • Preheat oven to 180°C.
  • In a bowl, combine the mashed banana, egg, milk, almond butter, maple syrup or honey, and melted coconut oil.
  • Stir in the oats, baking powder, salt and cinnamon until well combined.
  • Pour into a greased ramekin or small oven-safe dish.
  • Top with the sliced almonds.
  • Bake for 25–30 minutes, until golden and set.
  • Allow to cool slightly before serving. Dust with icing sugar if desired.

Notes

UPF-Friendly Swaps

To keep this recipe closer to minimally processed foods, choose:
  • Rolled oats: Use plain rolled oats rather than flavoured or instant sachets.
  • Milk: Choose milk with a simple ingredient list and without gums, stabilisers or added flavours.
  • Almond butter: Choose 100% almonds, without added oils or sugar.
  • Maple syrup or honey: Choose pure maple syrup or 100% honey.
Always check ingredient labels, as brands vary.