Apple Almond Croissant Protein Baked Oatmeal (Healthy + High-Protein)

This recipe brings together the rich, buttery flavor of an almond croissant with the nourishment of a high-protein baked oatmeal breakfast.
This gluten-free Apple Almond Croissant Protein Baked Oatmeal is warm, cozy, lightly sweet, and layered with rich almond flavor—thanks to an almond-butter swirl that melts right into the oats as it bakes.

It’s naturally sweetened, high in protein and fiber, and perfect for meal prep. One slice tastes indulgent enough for brunch, but it fuels you like a balanced breakfast.

Enjoy,

SiLLibake

Apple Almond Croissant Baked Oatmeal

*This high-protein baked oatmeal combines the indulgent flavor of an almond croissant with a nourishing, protein-packed breakfast.*

Why You'll Love This Recipe Apple Almond Croissant Baked Oatmeal:

23g protein per serving
Nearly 10g fiber to keep you full
Naturally sweetened with maple syrup
Tastes like an almond croissant—but much more nourishing
Great for make-ahead breakfasts or healthy desserts
Easy to customize
Pro Tips for the Best Baked Oats:

Finely dice the apple so it melts into the oats instead of staying crunchy
Let the baked oatmeal rest before slicing—it sets as it cools
Use sprouted oats for better digestibility and texture
Warm leftovers in the microwave
Easy Substitutions & Variations:
Dairy-Free:
Use coconut oil instead of butter
Choose plant-based protein powder
Gluten-Free:
Use certified gluten-free oats
Lower Sugar:
Reduce maple syrup to 2–3 tbsp
Nut-Free:
Swap almond flour for oat flour
Extra Protein:
Add a serving of Greek yogurt once you are ready to serve

Storage & Meal Prep:
Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze individual slices for up to 3 months
Reheat: Microwave 45–60 seconds or warm in the oven at 300°F
Perfect For:
High-protein breakfast meal prep
Healthy brunch recipes
Post-workout fuel
Cozy fall and winter mornings
A “dessert-for-breakfast” moment without the crash

Recipe: Apple Almond Croissant Baked Oatmeal

PREP TIME: 10 MIN

COOK TIME: 30-35 MIN

SERVING: 6

Apple Almond Croissant Baked Oatmeal

This recipe brings together the rich, buttery flavor of an almond croissant with the nourishment of a high-protein baked oatmeal breakfast.
This Apple Almond Croissant Protein Baked Oatmeal is warm, cozy, lightly sweet, and layered with rich almond flavor—thanks to an almond-butter swirl that melts right into the oats as it bakes.

Ingredients:

1 1/2 cups milk, any milk, 360g (I used 1 cup soy milk & half cup cashew milk)

1 large egg

1/4 cup maple syrup, 80g (any sweetener will work, you can decrease if you prefer)

1/4 cup butter, melted & slightly cooled, 57g

1 teaspoon vanilla extract, 4g

1/2 tsp almond extract, 2g

1 1/2 cup rolled oats, 120g (I used sprouted oats)

1/2 cup almond flour, 50g

1/2 cup vanilla whey protein powder, 50-60g (or more oats or almond flour)

2 tbsp ground flax, optional, 14g

1 teaspoon baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 medium to large apple, diced into a small dice (I used a Gala apple)

Almond Paste Topping:

1/3 cup almond butter, 85g

½ tsp almond extract, 2g

2 tbsp maple syrup, 40g

Dash of cinnamon

Pinch of salt

2 tbsp hot water, 30g

Optional:

1/4 cup sliced almonds, 23g

Instructions:

Preheat the oven to 375°F and grease a 9×9-inch baking dish with butter.
Ina a small bowl, add all the almond paste topping ingredients to a bowl, stir ingredients until well combined. Set aside.
In a separate large bowl, prepare the oats. Add the milk, egg, maple syrup, melted butter, vanilla extract, almond extract, cinnamon and salt and whisk until well combined. Then add the rolled oats, almond flour, protein powder, ground flax, and baking powder and mix until well incorporated. Add your diced apple and stir it through.
Transfer the oat mixture to the prepared baking dish, spreading it out evenly.
Using a large spoon, dollop and drizzle it over the oat mixture in the baking dish and then gently swirl it through the oat mixture.
Sprinkle the top of the with flaked almonds, ensuring most of the surface is covered.
Transfer the baking dish to the oven for 30-35 minutes until the middle is set and the top is golden brown.
Once cooked, remove it from the oven and allow to cool for 10 minutes, then sprinkle with powdered sugar (optional).
These baked oats can be served immediately or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition (Approximate): 1 serving
Calories: 470 kcal | Protein: 22.5 g | Carbs: 43.7 g | Fiber: 9.8 g | Sugar: 13.2 g | Fat: 18.2 g
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