Almond Croissant Baked Oats
Ingredients
- ½ tsp butter
- 90g porridge oats
- 1 tsp baking powder
- ½ tsp cinnamon
- 2 tbsp ground almonds
- 1 egg
- 175ml milk
- 3 tsp maple syrup
- ½ tsp vanilla essence
- 1 tbsp almond butter
- 3 tbsp flaxseeds
Serving suggestion (per portion)
- 1 tbsp full-fat Greek yoghurt
- 1 tbsp flaked almonds
- 8 raspberries
Instructions
Preheat the oven to 180 degrees fan and grease a baking dish with butter.
Add all the dry ingredients to a bowl.
In an additional bowl, add all the wet ingredients and whisk.
Combine the wet and dry ingredients together and fold in the flaxseeds.
Pour the mixture into the prepared baking dish.
Bake for around 45 minutes.
Take out, allow to cool and then slice.
Serve warm or cold, with a spoonful of Greek yoghurt, flaked almonds and raspberries.
Note - The recipe makes 3 portions. The remainder can be stored in the fridge for up to 5 days. You can also freeze individual portions for up to 2 months. Defrost them overnight and serve cold or warm.