Gluten Free Almond Croissant Baked Oats
1 medium ripe banana
450ml oat milk
3 tbsp maple syrup
1 tbsp brown sugar
1 tsp vanilla extract
¼ tsp almond extract
½ tsp baking powder
¼ tsp salt
For the Almond Topping:
80g almond butter
½ tsp almond extract
2 tbsp maple syrup
60g chopped almonds
Powdered sugar, for dusting
- Preheat the oven to 200°C/180°C fan and line a baking tray with baking paper.
- In a large bowl, mash banana until smooth. Whisk in milk, maple syrup, vanilla and almond extract.
- Add oats, brown sugar, baking powder, and salt into the bowl and fold to combine.
- Pour mixture into a baking dish.
- To make the almond topping, whisk together almond butter, almond extract, and maple syrup.
- Drizzle the almond topping over oats and sprinkle over the chopped almonds.
- Place the baking dish into the oven and bake for 30 minutes, until the top is golden brown and oatmeal fully set.
- Let cool for 5 minutes before serving. Dust with some powdered sugar and enjoy!