Almond croissant baked oats

Wet:

100 g Ripe Banana (mashed)

160 ml Fat Free Milk (Mootopia)

75 g 0% Fat Plain Greek Yogurt (Fage)

1 tsp Almond Extract

30 g Large Brown Egg (beaten (Vital Farms))

Dry:

60 g Oat Flour (H-E-B)

60 g Old Fashioned Oats (Trader Joe’s)

1 tsp Baking Powder

Pinch of Salt

31 g Vanilla Protein Powder (Quest)

Olive Oil Spray

Frangipane Almond Cream:

15 g Almond Flour (Bob’s Red Mill)

15 g Vanilla Protein Powder (Quest)

20 g Large Brown Egg (beaten (Vital Farms))

0.5 tsp Almond Extract

15 ml Fat Free Milk (Mootopia)

Topping:

28 g Sliced Almonds (Fisher)

Powdered Sugar

METHOD

Wet:

Add your banana to a mixing bowl and mash with a fork. Once smooth, add in the remaining wet ingredients (except the egg).

For the egg, crack in a small bowl and whisk until smooth. Then add about 2/3rd of it to the wet ingredients and mix.

Add in the dry ingredients on top of the wet. Start to fold it in until you have a smooth batter.

Grab a baking dish and spray with oil or lime with parchment paper. Pour in your batter and evenly spread.

Frangipane Almond Cream:

In a small mixing bowl, add in your flour, protein powder, the remaining egg from earlier, almond extract, and milk.

Give it a good mix again until it’s smooth. Add dollops of it on top of the oats and swirl it into the batter.

Toppings:

Sprinkle with the sliced almonds for that crunch. Bake at 350° for 20-25 minutes as temperatures may vary.

Once cooked, sprinkle with powdered sugar. Cut into 6 squares and enjoy that crunch!

Recipe credit: Tishas Veggie Eats