Almond Croissant Baked Oats

Ingredients

oatsquick or rolled

2 cup

baking powder

2 tsp

cinnamon

1 tsp

salt

pinch

almond butter

Nut-freesunflower seed butter

2 tbsp2 tbsp

egg

Veganground flaxseedmix with 3 tbsp water, let sit 5 min

2 egg2 tbsp

milk

Veganoat milk

1 1/2 cup1 1/2 cup

Greek yogurt

Veganfull-fat coconut milk

1 cup1 cup

maple syrup

2 tbsp

vanilla extract

2 tsp

almond extract

1 tsp

sliced almonds

Nut-freetoasted pumpkin seeds

6 tbsp6 tbsp

powdered sugar

optional

almond flour

Nut-freesunflower seed flour

2/3 cup2/3 cup

egg

Egg-freeground flaxseedmix with 3 tbsp water, let sit 5 min

2 egg2 tbsp

maple syrup

4 tbsp

almond extract

2 tsp

Method

1. 01Preheat oven to 350°F and lightly grease 3 ramekins.
2. 02Add oats, baking powder, cinnamon, salt, almond butter, egg, milk, Greek yogurt, maple syrup, vanilla, and almond extract to a blender. Blend until smooth.
3. 03Mix almond flour, egg, maple syrup, and almond extract in a small bowl for the filling.
4. 04Fill each ramekin two-thirds full with oat mixture. Add a spoonful of almond paste to the centre of each, gently pressing down. Sprinkle with sliced almonds.
5. 05Bake 22 to 28 minutes, until golden and a toothpick inserted into the oats (avoiding the centre) comes out clean.25 min
6. 06Cool 10 minutes, then optionally dust with powdered sugar.10 min

Fits

• Vegetarian