SiLLibake

Must try!!

Apple Almond Croissant Protein Baked Oatmeal

Calories: 470 kcal | Protein: 22.5 g | Carbs: 43.7 g | Fiber: 9.8 g | Sugar: 13.2 g | Fat: 18.2 g

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).