Description
A refined breakfast that combines the buttery depth of croissants with the heartiness of baked oats, featuring a crisp topping and a custardy center.
Ingredients
Scale
- 1 cup gluten-free rolled oats (certified)
- 1/2 cup almond flour
- 1 tsp baking powder
- Pinch fine sea salt
- 1 large egg, room temperature
- 1 cup milk (dairy or unsweetened almond)
- 2 tbsp unsalted butter, melted and cooled to room temperature
- 2 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 tbsp almond butter or softened almond paste
- 1–2 tbsp milk to loosen (if using almond butter)
- 1 tbsp apricot preserves, warmed for glazing
- 2 tbsp sliced almonds, toasted
- 1 tsp powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6–8-inch ovenproof dish or individual ramekins.
- Whisk the oats, almond flour, baking powder, and salt until evenly combined.
- Beat the egg lightly in a separate bowl, then whisk in milk, melted butter, maple syrup, vanilla, and almond extract until smooth.
- Pour the wet mixture over the dry ingredients and stir until the batter is thick but pourable.
- Spread two-thirds of the batter into the prepared dish, creating a shallow well in the center.
- Dollop spoonfuls of almond butter or almond paste into the well and swirl to create marbled pockets.
- Top with the remaining batter.
- Scatter toasted sliced almonds over the surface and dot with butter for extra browning.
- Bake for 25–30 minutes for a single dish (15–18 minutes for individual ramekins) until edges are golden.
- Remove from the oven and brush the warm surface with warmed apricot preserves.
- Let rest for 5 minutes before serving.
Notes
Use room temperature egg and butter for even mixing; warm preserves until glossy for a neat glaze. Cover cooled baked oats tightly to refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg