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
Units
- 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