Look no further for the perfect winter breakfast—try these Almond Croissant Baked Oats

A family-approved favourite that’s simple to make and perfect for mornings when you want something warm, nourishing, and a little bit indulgent. This recipe is quick to put together, making it an ideal choice for busy weekdays, yet it's special enough for a lazy weekend brunch.

Serves: 6 / Prep time: 10 mins / Bake: 30-40 min

Ingredients:

2 cups rolled oats*

1/3 cup organic all-purpose flour

3 tbsp melted butter or coconut oil

3 tbsp monk fruit syrup or maple syrup

1 egg

1/4 cup chia seeds

3 scoops Nuzest Clean Lean Protein, Smooth Vanilla

1 tbsp almond extract

1/2 cup runny almond butter

1 1/2 cups almond milk or full-cream milk

1/2 cup flaked almonds

Toppings:

1/2 cup flaked almonds

1 tbsp monk fruit icing sugar

Method:

Preheat oven to 170°C (340°F). Line a 29 × 21 cm baking dish with baking paper. 

In a large bowl, combine all dry ingredients except the flaked almonds. Add the wet ingredients and mix until fully combined. 

Fold in flaked almonds, then pour into the dish. Smooth the top, then add extra flaked almonds and gently press them in. Dust lightly with monk fruit icing sugar. 

Bake for 30–40 minutes. Allow to cool before slicing for neat squares. 

Serve as is, or top with your favourite yoghurt and a drizzle of maple or monk fruit syrup.

Notes: *Rolled oats are recommended for texture and minimal processing compared to quick oats.