Almond Croissant Protein Baked Oatmeal Recipe

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Almond Croissant Protein Baked Oatmeal Recipe

Protein-rich almond croissant baked oatmeal features soft, fluffy, cake-like blended baked oats, a sweet, gooey marzipan filling, and crisp, golden flaked almonds on top. Each serving has 27 grams of protein and 8 grams of fiber from whole foods for a nourishing breakfast that's a deliciously fun take on the pastry of the same name!

Course Breakfast, Dessert

Cuisine American

Keyword Almond Croissant Baked Oats, Protein Baked Oatmeal, Protein Baked Oats

Prep Time 15

Cook Time 30

Servings servings

Calories 453.4kcal

Author Faith Gorsky

Equipment

8-ounce ramekins

Ingredients

Protein Baked Oatmeal:

Coconut oil for greasing the baking dishes
3/4 cup cottage cheese I used Good Culture 2% Cottage Cheese
3/4 cup milk I used Fairlife Fat-Free Milk
1 large egg
1 large egg yolk you’ll use the white for the almond filling
2 tablespoons unsalted butter melted (or coconut oil)
1 tablespoon pure vanilla extract
3/4 cup old-fashioned rolled oats
1/4 cup golden flaxseed meal
3 tablespoons keto granulated sweetener or granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt

Almond Filling:

1/2 cup almond flour
2 tablespoons keto granulated sweetener or granulated sugar
1 large egg white you’ll use the yolk for the protein oat cake
1/2 teaspoon pure almond extract
1/8 teaspoon salt

Toppings:

1/4 cup sliced almonds
1/2 tablespoon keto powdered sweetener or regular powdered sugar (optional)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350F. Grease 3 (1-cup) ramekins with coconut oil. Get out a baking tray.
Make the almond filling. Add all ingredients for the almond filling to a medium bowl and stir until smooth. Set aside for now.
Make the oat cake batter. Add the cottage cheese, milk, egg, egg yolk, melted butter, and vanilla extract to a food processor, and process until smooth. Add the oats, flaxseed meal, sweetener, baking powder, and salt, and process to combine (it doesn’t have to be perfectly smooth). Let it sit for 3 minutes to thicken slightly, then divide between the prepared ramekins. Spoon 1/3 of the almond mixture onto each of the ramekins with the batter (it’s okay if it sinks into the batter). Sprinkle the sliced almonds on top.
Bake. Put the ramekins on the baking tray. Bake until they’re puffed and golden, about 30 to 35 minutes.
Serve. Cool slightly and before serving, sprinkle the powdered sugar on top. Enjoy warm or cold.

Video

Notes

Storage: Cool to room temperature, and then cover well and refrigerate up to 5 days or freeze up to 3 months. If you're dusting the top with powdered sugar, wait and do it right before serving.
Reheating: You can eat them cold or reheat if you prefer. To reheat baked oats in the microwave, make sure your dish is microwave-safe, place a slightly damp paper towel on top, microwave for 1 minute, and then check it after that, adding 30-second intervals if necessary. To reheat in the oven, make sure your dish is oven-safe, cover with foil, and bake at 350F for about 20 minutes. And to reheat in the air fryer, make sure it's an air fryer-safe dish, cover with foil, and air fry at 350F for about 5 to 7 minutes.
Net Carbs: 20 grams per serving (net carbs = total carbs - fiber - sugar alcohols)
Brands Mentioned: I mentioned the brands of cottage cheese and milk I used so you know what to use if you want to get the same nutritional information. However, any kind of cottage cheese and milk will work just fine here.
Variations: If the almond croissant flavor profile isn't your thing, just omit the almond filling and topping, and you have a blank slate (aka fluffy protein-rich baked oatmeal breakfast cake) for whatever flavor you like! Try it topped with berries, nuts, coconut, peanut butter (or any nut butter), chocolate, etc.
Sweeteners: This recipe works equally well with keto sweeteners or regular sugar. Feel free to use whatever fits into your way of eating, or what you have on hand. (Note that the nutritional information was calculated using keto sweeteners.)

Nutrition