Almond Croissant Baked Oats (GF and Plant based)

Prep: 15 mins 

Cook: 30 mins 

Makes: 9 servings

Ingredients: 

For baked oats:

• 1 medium ripe banana

• 2 cups non-dairy milk

• ¼ cup maple syrup

• 1 tbsp brown sugar

• 1 tsp vanilla extract

• ¼ tsp almond extract

• 2 ½ cups old-fashioned rolled oats

• ½ tsp baking powder

• ¼ tsp salt

• 2 tbsp Good4U Vitamin Breakfast Boost

For almond topping:

• ⅓ cup almond butter

• ½ tsp almond extract

• 2 tbsp maple syrup

• ⅓ cup sliced almonds

• Powdered sugar, for dusting

Method:

1. Preheat the oven to 200°C/180°C fan and line a baking dish with parchment paper.

2. In a large bowl, mash banana until smooth. Next, add in milk, maple syrup, vanilla extract, almond extract and whisk together.

3. Add oats, brown sugar, baking powder, salt and breakfast boost into the bowl and fold to combine. Pour mixture into the baking dish.

4. Next make the almond topping by whisking together almond butter, almond extract, and maple syrup. Drizzle over oats and sprinkle over sliced almonds.

5. Place the oats into the oven and bake for 30 minutes until the top is golden brown.

6. Once baked, remove from the oven and let cool for 5 minutes before serving. Sprinkle over powdered sugar and enjoy!