Almond Croissant Baked Oatmeal

You just upped your morning oatmeal game. Trust me. You just simply can't beat the frangipane perched on top of these chewy, almondy oats.

Almond Croissant Baked Oatmeal

Ingredients

For the oatmeal

·       2 eggs

·       ½ cup brown sugar

·       1 tsp vanilla extract

·       ½ tsp almond extract

·       2 cups almond milk

·       2 tbsp Greek yogurt

·       3 cups rolled oats

·       2 tsp baking powder

·       1 tsp cinnamon

·       Pinch of salt

For the frangipane

·       2 tbsp butter, softened

·       4 tbsp yogurt

·       ½ cup sugar

·       2 tsp almond extract

·       1 egg

·       1 cup almond flour

·       2 tbsp flour

·       Pinch of salt

·       ½ cup sliced almonds

·       Powdered sugar

Preheat oven to 350F. Grease 2.5qt baking dish with non-stick spray

For the oatmeal… combine all of the ingredients in a bowl. Mix thoroughly. Transfer to the baking dish. Bake for 40 minutes until just shy of set in the center.

For the frangipane… combine the butter, yogurt, sugar, almond extract, and egg in a mixing bowl. Stir until smooth. Sprinkle over the almond flour, flour and salt. Mix until smooth.

Top the oatmeal with the frangipane mixture. Sprinkle the sliced almonds evenly over the frangipane. Baked for another 30-35 minutes until the frangipane is golden brown. Serve warm. Dust with powdered sugar if desired.

Serves 6

Gluten Free Friendly!

Swap the flour for your favorite GF measure for measure replacement, like Cup4Cup. Ensure your oats and almond flour is not cross-contaminated.