Low FODMAP High Protein Almond Croissant Baked Oats
Low FODMAP - Dairy Free
If you want all the flavour of an almond croissant but a nourishing, high protein breakfast, these Protein Almond Croissant Baked Oats are the perfect recipe for you.
The high protein and fibre, together help keep you fuller for longer and energised throughout the morning, whilst supporting your gut health.
This recipe is simple to prepare, naturally sweetened with banana and maple syrup, and perfect for meal prep. The oats bake into a soft, cake-like texture, while the almond butter and maple swirl topping creates a deliciously rich layer inspired by the filling of a classic almond croissant. Make a batch at the beginning of the week and enjoy slices warmed with yoghurt and fresh fruit for a quick and satisfying breakfast or snack.
Author: Bianca Berton-Scarlet - Registered NZ Monash FODMAP trained Dietitian
Serves: 6
Prep time: 10 minutes
Cook time: 35 minutes
Protein: 24.6g | Fibre: 5.5g
Ingredients:
Base
2 cups rolled oats
60g vanilla protein powder (use whey isolate for a lactose free / low FODMAP option)
1 tsp baking powder
Pinch of salt
2 Tbsp ground almonds
2x ripe bananas
1 egg
1 tsp almond essence
400ml almond milk (I used a high protein almond milk for extra protein)
Topping
2 Tbsp ground almonds
2 Tbsp maple syrup
100g almond butter
40g flaked almonds
Icing sugar
Method:
Preheat oven to 180°C fan bake and line a large rectangular baking dish with baking paper.
To a bowl add the oats, protein powder, baking powder, salt, ground almonds and mix to combine. Add the mashed banana, egg, almond essence and milk into the bowl and mix well until smooth. Pour the mixture into the lined baking dish.
In a small bowl, mix together the ground almonds, maple syrup and almond butter. Spread this over the top of the base layer and swirl through. Sprinkle over flaked almonds.
Bake for 35 minutes until lightly golden and allow to cool for at least 15 minutes before cutting. Cover with a dusting of icing sugar and enjoy!
