Almond croissant baked oats

Almond croissant baked oats recipe

Serves: 8

Ingredients

2 mashed bananas

250g oat flour (ground oats using food processor)

80g ground almonds

2 tbsp maple syrup or honey

2 flax egg (2tbsp ground flaxseeds & 6tbsp water)

300ml milk of choice

1 tsp baking powder

Pinch salt

Topping & centre (almond paste)

5 tbsp almond butter

3 tbsp almond flour

2-3 tbsp honey or maple syrup

Handful of flaked almonds to decorate

Granola with serving

Icing sugar (optional)

Method

1. Preheat the oven to 180

2. Mix the ground flax and water together and set aside for 5-10 minutes

3. Line a baking dish with greaseproof paper

4. In a large bowl, mash the banana into a puree

5. Add the oats, ground almonds, honey, flax egg, milk, baking powder and salt and stir to combine

6. Pour half of the mixture into the prepared dish

7. In a separate bowl, mix together the almond butter, almond flour and honey to make a paste

8. Swirl half of the almond paste through the mixture

9. Pour the remaining oat mixture on top

10. Swirl the rest of the almond paste on top and sprinkle with flaked almonds

11. Bake in the oven for 45mins or until golden/ a skewer inserted comes out clean

12. After baking, cut into squares and transfer to airtight containers and store in the fridge for up to 5 days. Enjoy it throughout the week, either cold or reheated in the microwave.

Tip: it’s delicious warm with yoghurt, fruit and granola!