logo

Your cart

Your cart is empty

homepage-image

Almond Croissant Baked Oats

Sixty Minute Sunday Episode 16. If you loooove almond croissants you will love these! All the flavours of the delicious pastry but turned into a filling and higher protein breakfast to see you through the morning!

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat your oven to 170°C (fan). Line or lightly grease a baking dish.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

200

g

Oats

80

g

Ground almonds

60

g

Self-raising flour

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Fat

80g

Carbs

200g

Sugar

100g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Store in an airtight container for up to 4 days. Freeze slices for up to 2 months and reheat when needed.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

Hannah

21 hours ago

These are lovely! Served with a dollop of Greek yogurt topped with a little lemon curd 😋 I saw someone added glacier cherries, need to try that next time!

Like

Reply

Cancel

L

Leah M

7 days ago

Lovely but not sweet enough for me!

Like

Reply

Cancel

Carolyn M

10 days ago

Added some black cherry jam and sandwiched it together - tastes divine!

Like

Reply

Cancel

H

Hannah W

13 days ago

Delicious! I've made this 4 times now and it's absolutely bloody lovely. For the last couple of times I've made it, I've added some tinned apricot halves to the top - it's a bit danish pastry-like and really nice! I have it either with more tinned apricots or some greek yog. A new breakfast staple!

Like

Reply

Cancel

L

Lou B

14 days ago

Super easy to make and came our lovely!

Like

Reply

Cancel

Jolene

19 days ago

Perfect for breakfasts to make ahead and not have to worry each morning. I added some mixed seeds to mine because I enjoyed them in one of the other loaves I found on here

Like

Reply

Cancel

S

Sophie

24 days ago

Lovely healthy snack for the week!

Like

Reply

Cancel

Heather F

a month ago

Don't miss out the almond essence...it will be a mistake!!

Like

Reply

Cancel

K

Kym F

a month ago

I'm obsessed with these, I've made them multiple times a week. I like to blend half the oats and serve warm with Greek yogurt and jam.

Like

Reply

Cancel

J

Jennifer L

a month ago

Mine came out a bit stodgy but the flavour was so good that I’ll definitely try again.

Like

Reply

Cancel

S

Shelley

a month ago

Delicious! And who doesn’t love cake for breakfast 😋

Like

Reply

Cancel

L

Laura M

a month ago

So easy to make, the perfect breakfast!

Like

Reply

Cancel

Toni M

a month ago

Absolutely delicious 😋 had this for breakfast with some Greek yoghurt, so filling xx

Like

Reply

Cancel

Kat J

a month ago

I’m sure everyone at work thought I was having dessert for breakfast. Whatever gets you through Monday morning! These were so tasty with some defrosted frozen dark cherries and a vanilla Greek yogurt. An excellent start to my day 🙌🏻

Like

Reply

Cancel

L

Lisa S

a month ago

This is the second time and this will be in rotation as it is a firm favourite.

Like

Reply

Cancel

H

Hannah B

a month ago

Made this last week and really enjoyed it so made it again this week. Added some raisins and cranberries and dark chocolate melted on top when I’ve reheated it… yum!

Like

Reply

Cancel

K

Kate U

a month ago

Loved these so much last week that I’ve meal prepped them again for this week plus some to pop in the freezer!

Like

Reply

Cancel

C

Courtney H

a month ago

This is my third time making a batch of these and I’m obsessed. These are my new hyper fixation breakfast that I’ve been eating all week. I reheat them and add Greek yoghurt and frozen raspberries or cherries. I also adjusted the recipe to add protein powder and blended the oats. Thank you Molly, I look forward to my breakfast every morning and genuinely tastes like cake!!

Like

Reply

Cancel

Jenny B

a month ago

Love! Think I might add some cherry or raspberry jam or frozen raspberries next time to give it more of a Bakewell tart feel

Like

Reply

Cancel

Sarah G

a month ago

Added glacé cherries and more almond extract now it’s like a cherry Bakewell

Like

Reply

Cancel

Show more comments

homepage-image

Almond Croissant Baked Oats

Sixty Minute Sunday Episode 16. If you loooove almond croissants you will love these! All the flavours of the delicious pastry but turned into a filling and higher protein breakfast to see you through the morning!

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat your oven to 170°C (fan). Line or lightly grease a baking dish.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

200

g

Oats

80

g

Ground almonds

60

g

Self-raising flour

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Fat

80g

Carbs

200g

Sugar

100g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Store in an airtight container for up to 4 days. Freeze slices for up to 2 months and reheat when needed.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

Hannah

21 hours ago

These are lovely! Served with a dollop of Greek yogurt topped with a little lemon curd 😋 I saw someone added glacier cherries, need to try that next time!

Like

Reply

Cancel

L

Leah M

7 days ago

Lovely but not sweet enough for me!

Like

Reply

Cancel

Carolyn M

10 days ago

Added some black cherry jam and sandwiched it together - tastes divine!

Like

Reply

Cancel

H

Hannah W

13 days ago

Delicious! I've made this 4 times now and it's absolutely bloody lovely. For the last couple of times I've made it, I've added some tinned apricot halves to the top - it's a bit danish pastry-like and really nice! I have it either with more tinned apricots or some greek yog. A new breakfast staple!

Like

Reply

Cancel

L

Lou B

14 days ago

Super easy to make and came our lovely!

Like

Reply

Cancel

Jolene

19 days ago

Perfect for breakfasts to make ahead and not have to worry each morning. I added some mixed seeds to mine because I enjoyed them in one of the other loaves I found on here

Like

Reply

Cancel

S

Sophie

24 days ago

Lovely healthy snack for the week!

Like

Reply

Cancel

Heather F

a month ago

Don't miss out the almond essence...it will be a mistake!!

Like

Reply

Cancel

K

Kym F

a month ago

I'm obsessed with these, I've made them multiple times a week. I like to blend half the oats and serve warm with Greek yogurt and jam.

Like

Reply

Cancel

J

Jennifer L

a month ago

Mine came out a bit stodgy but the flavour was so good that I’ll definitely try again.

Like

Reply

Cancel

S

Shelley

a month ago

Delicious! And who doesn’t love cake for breakfast 😋

Like

Reply

Cancel

L

Laura M

a month ago

So easy to make, the perfect breakfast!

Like

Reply

Cancel

Toni M

a month ago

Absolutely delicious 😋 had this for breakfast with some Greek yoghurt, so filling xx

Like

Reply

Cancel

Kat J

a month ago

I’m sure everyone at work thought I was having dessert for breakfast. Whatever gets you through Monday morning! These were so tasty with some defrosted frozen dark cherries and a vanilla Greek yogurt. An excellent start to my day 🙌🏻

Like

Reply

Cancel

L

Lisa S

a month ago

This is the second time and this will be in rotation as it is a firm favourite.

Like

Reply

Cancel

H

Hannah B

a month ago

Made this last week and really enjoyed it so made it again this week. Added some raisins and cranberries and dark chocolate melted on top when I’ve reheated it… yum!

Like

Reply

Cancel

K

Kate U

a month ago

Loved these so much last week that I’ve meal prepped them again for this week plus some to pop in the freezer!

Like

Reply

Cancel

C

Courtney H

a month ago

This is my third time making a batch of these and I’m obsessed. These are my new hyper fixation breakfast that I’ve been eating all week. I reheat them and add Greek yoghurt and frozen raspberries or cherries. I also adjusted the recipe to add protein powder and blended the oats. Thank you Molly, I look forward to my breakfast every morning and genuinely tastes like cake!!

Like

Reply

Cancel

Jenny B

a month ago

Love! Think I might add some cherry or raspberry jam or frozen raspberries next time to give it more of a Bakewell tart feel

Like

Reply

Cancel

Sarah G

a month ago

Added glacé cherries and more almond extract now it’s like a cherry Bakewell

Like

Reply

Cancel

Show more comments