This post may contain affiliate links.
These Almond Croissant Overnight Oats taste just like your favourite bakery pastry. They take just 10 minutes to prep and have 15 grams of protein and 8 grams of fibre per serving.
Notes From My Kitchen
You all know how much I love a dessert-inspired bowl of overnight oats. After the love you’ve shown my Tiramisu Overnight Oats and Pistachio Overnight Oats, I knew an almond croissant version had to be next. Almond croissants have always been one of my go-to bakery orders, and I wanted to capture the flavour of that gooey centre in something I could enjoy any morning of the week!
The secret is a combination of almond flour and almond extract to get that classic almond croissant flavour. I also add Greek yogurt to these overnight oats for a protein boost.
These almond croissant overnight oats are perfect for meal prep because they only get better as they sit in the fridge If you love cozy, pastry-inspired breakfasts, you’ll also want to try my Almond Croissant Baked Oats.
Recipe Highlights
- Tastes like a bakery pastry: Sweet almond flavour and a powdered sugar finish make these taste just like an almond croissant!
- High in protein: Each serving has 14 grams of protein and 8 grams of fibre to keep you full all morning. For another high protein breakfast make my Protein Pancake Bowl.
- Quick and easy: Just stir everything together in one bowl and let the fridge do the rest.
- Perfect for meal prep: Make them up to 4 days ahead for easy grab-and-go breakfasts. For more easy breakfasts also try my Cottage Cheese Chia Pudding.
- Easy to customize: Make them dairy-free, swap the sweetener or add a scoop of protein powder for an even bigger protein boost.
Key Ingredients
- Rolled oats: Old-fashioned rolled oats give the best creamy yet chewy texture. You can use quick oats if you prefer but I recommend rolled oats for all my overnight oats like my Cookie Dough Overnight Oats and Snickers Overnight Oats.
- Almond flour: This is what gives the oats their rich almond flavour. Finely ground almond flour works better than coarser almond meal. Use extra almond flour to make a batch of my Almond Flour Banana Muffins!
- Almond extract: The key to that real almond croissant flavour! A little goes a long way.
How To Make Almond Croissant Overnight Oats
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
Step 1: Add the oats, chia seeds, almond flour and salt to a medium bowl and stir to combine.
Step 2: Add the Greek yogurt, vanilla extract, almond extract, maple syrup and almond milk.
Step 3: Stir to combine then cover and place in the fridge for at least 4 hours.
Step 4: Remove from the fridge and serve. Top them off with sliced almonds and powdered sugar if you like!
Jess’s Tips
- Don’t overdo the almond extract: It’s very concentrated. Stick to the 1/2 teaspoon and adjust next time if you want more.
- Sift the powdered sugar: Use a small fine-mesh strainer for that pretty bakery-style dusting on top.
- Adjust the consistency in the morning: The oats thicken as they sit. If they’re too thick stir in a splash of almond milk.
- Use jars for meal prep: Divide the mixture into two jars before refrigerating so breakfast is ready to grab and go.
- Add more protein: A scoop of vanilla whey protein powder like I add to my fluffy protein pancakes is a great way to boost the protein of these oats.
If you tried these Almond Croissant Overnight Oats leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Try These Overnight Oats Next!
Almond Croissant Overnight Oats
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Almond Croissant Overnight Oats taste just like your favourite bakery pastry, with sweet almond flavour and a dusting of powdered sugar on top. With 15 grams of protein per serving and just 10 minutes of prep, they’re the dreamiest make-ahead breakfast!
Ingredients
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 2 tablespoons almond flour
- 1/4 teaspoon salt
- 1/3 cup plain Greek yogurt (or dairy-free yogurt)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon maple syrup or honey
- 1 cup unsweetened almond milk
- Sliced almonds, for topping
- Powdered sugar, for topping
Instructions
- Add the oats, chia seeds, almond flour and salt to a medium bowl and stir to combine.
- Add the Greek yogurt, vanilla extract, almond extract, maple syrup and almond milk, and stir until well combined.
- Cover and refrigerate overnight, or for at least 4 hours.
- Stir the oats in the morning, adding a splash of almond milk if they’re too thick.
- Divide between two bowls or jars and top with sliced almonds and a dusting of powdered sugar.
Notes
- The oats thicken as they sit. Stir in a splash of almond milk in the morning if they’re too thick.
- For meal prep, divide the mixture between two jars before refrigerating so breakfast is ready to grab and go.
- To add more protein, stir in a scoop of vanilla whey protein powder
Storage
Store in an airtight container in the fridge for up to 4 days. Add the sliced almonds and powdered sugar just before serving so the almonds stay crunchy.
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 350
- Sugar: 10g
- Fat: 10g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 15g
