If an almond croissant and a bowl of baked oats had a baby, this would be it. These Raspberry Almond Croissant Baked Oats are soft and fluffy, lightly custardy in the middle, and bursting with juicy raspberries, with a subtle almond flavor that brings serious bakery vibes. ALSO – each serving contains 43g of protein, so this brekky will keep you full and satisfied, all morning!
These Raspberry Almond Croissant Baked Oats are a quick, nourishing breakfast or snack that feels indulgent, yet is packed with protein and wholesome ingredients. With just 5 minutes of prep, one bowl, and simple pantry staples, you’ll have a warm, cozy, single-serve baked oat that tastes like something you’d order at a café, especially with flaked almonds on top and a light dusting of icing sugar.
Whether you enjoy it fresh from the oven with a gooey center or bake it a little longer for a more cake-like texture, this is the kind of recipe that turns an ordinary morning into something special. Perfect for busy weekdays, slow weekends, or anytime you’re craving a comforting, high-protein breakfast that truly feels like a treat.
Why You’ll Love This Recipe
- Bakery vibes: Tastes like a café treat, with a lightly custardy middle and soft, fluffy texture, all from your own kitchen.
- Quick and fuss-free: Just 5 minutes of prep, one bowl, and pantry staples. Perfect for busy mornings or a last-minute snack.
- Protein-packed: With oats, egg, and protein powder, it keeps you full and nourished without sacrificing indulgence.
- Customizable: Add extra raspberries, a swirl of jam, or more almond extract for a flavor boost. You can even scale it up for a bigger batch.
- Versatile texture: Enjoy it gooey straight from the oven or bake a little longer for a more cake-like feel. Either way, it’s comforting and delicious.
- Meal prep friendly: Make a few portions ahead of time in individual containers. They store beautifully in the fridge and can be warmed quickly for a cozy, hassle-free breakfast anytime.
- Single-serve or shareable: Make just one portion for yourself, or multiply the recipe for a cozy breakfast spread for friends or family.
Ingredients and Substitutions
These are the ingredients you’ll need to make Raspberry Almond Croissant Baked Oats. You can find the exact measurements in the recipe card at the bottom of this page.
Dry Ingredients:
Oats:
The heart of these baked oats. They give the base a hearty texture and soak up all the almond and raspberry flavor. You can use rolled oats, quick oats, or gluten-free oats, all work well and give a soft, comforting texture.
Vanilla Protein Powder:
Adds protein and creaminess, making the baked oats more filling and satisfying. Any protein powder works. If yours is very absorbent, just add a splash more milk to keep the center soft and custardy.
Baking Powder:
Gives the baked oats a light, fluffy lift and helps create that bakery-style texture.
Wet Ingredients:
Egg:
Binds everything together and creates the slightly custardy, melt-in-your-mouth center. For a vegan version, use a flax or chia egg, or a small mashed banana.
Milk:
Adds moisture and creaminess so the baked oats stay tender. Use any milk you like, almond, oat, soy, or regular milk all work perfectly.
Honey:
Adds gentle natural sweetness that pairs beautifully with almond and raspberries. You can swap it for maple syrup or agave and adjust to taste.
Almond Extract:
Optional, but highly recommended for that almond croissant aroma and bakery feel. If you prefer something milder, use vanilla extract instead. A little goes a long way.
Raspberries:
Fresh or frozen both work. They add juicy, slightly tart bursts of flavor. You can also swap them for blueberries, strawberries, or even add a swirl of jam.
Flaked Almonds:
Add crunch and a bakery-style finish on top. You can swap them for other nuts or seeds, or leave them out if you prefer.
Icing Sugar:
Optional, for dusting on top. You can also use cinnamon or cocoa powder for a different cozy finish without extra sweetness.
How to Make These Raspberry Almond Croissant Baked Oats
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Add the oats, protein powder, baking powder, milk, egg, honey, and almond extract to a bowl or meal-prep container. Give it a quick stir to combine everything evenly, this helps the baked oats rise beautifully.
Step Two:
Gently fold in the raspberries so they’re evenly distributed without breaking them up too much. This keeps nice little bursts of fruity goodness in every bite.
Step Three:
Spoon the mixture into your baking dish or individual containers. Top with flaked almonds for a crunchy, bakery-style finish.
Step Four:
Let the batter rest for 5–10 minutes if you have time. This gives the oats a chance to absorb the liquid and creates a soft, custardy, almond croissant-like texture in the center.
Step Five:
Bake in the oven at 180°C. Bake for about 25 minutes for a gooey center or a little longer for a more cake-like texture. Keep an eye on it, the top should be set and lightly golden.
Step Six:
Once baked, dust with icing sugar if you like a touch of café-style elegance. Serve warm, straight from the oven, and enjoy every comforting bite.
Tips & Notes
- Let the batter rest: If you are able, allow the batter to sit for 5–10 minutes before baking. This helps the oats soak up the liquid, creating a soft, custardy center that feels just like a fresh almond croissant.
- Check your protein powder: Some protein powders absorb more liquid than others. If the batter feels too thick, add a splash more milk to keep the baked oats soft and tender.
- Frozen berries are fine: No need to thaw raspberries before folding them in. They bake perfectly and give juicy pops of flavor in every bite.
- Adjust your sweetness: Honey, maple syrup, or agave can be swapped or adjusted to taste. Add a little more if you like it sweeter or a little less for a lighter option.
- Gooey or cake-like: Bake for a shorter time if you want a gooey, custardy center, or a few extra minutes for a firmer, cake-like texture. The top should be set and lightly golden.
- Add extra almond flavor: A few extra drops of almond extract boost the bakery vibes, but a little goes a long way.
- Make it extra indulgent: Serve warm with a spoon of Greek or coconut yogurt and a drizzle of honey for a breakfast that feels like dessert.
- Baking in a larger dish: Multiply the ingredients for a bigger batch and bake a little longer until the center is just set.
How to Store These Raspberry Almond Croissant Baked Oats
- Fridge: Store baked oats in an airtight container in the fridge for up to three days. They taste best when slightly warm, so gently reheat in the microwave or oven before enjoying.
- Make-ahead batter: You can prepare the batter ahead of time and keep it in the fridge for a day. Let it rest for a few minutes before baking to get that soft, custardy texture.
- Freezing: These baked oats freeze beautifully. Portion into individual containers or freezer-safe dishes and freeze for up to two months. Thaw in the fridge overnight and warm gently in the oven or microwave. The texture stays soft and comforting, just like freshly baked.
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely! You don’t need to thaw them first. Just fold them straight into the batter and bake, they give juicy bursts of flavor in every bite.
Can I make this vegan?
Yes! Swap the egg for a flax or chia egg and use a plant-based milk and maple syrup instead of honey. You’ll still get a soft, custardy baked oat that’s just as cozy.
Can I make more than one portion at a time?
Definitely! You can double, triple, or even quadruple the recipe and bake in a larger dish. Just add a few extra minutes to the baking time until the center is set.
How do I get a gooey center?
Bake for a shorter time, about 25 minutes so the middle stays soft and custardy. It will firm up slightly as it cools but still stay deliciously gooey.
Can I swap the protein powder?
Yes! Any vanilla-flavored protein powder works. If your powder is very absorbent, just add a splash more milk to keep the oats soft and tender.
more easy meal-prep breakfast recipes:
- Black Forest Overnight Oats
- High Protein Chia Pudding
- 5 Overnight Weetbix Recipe
- 4-Ingredient Banana Bread
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Raspberry Almond Croissant Baked Oats
Equipment
- Spoon or spatula
- Baking dish or oven-safe container
- Measuring spoons/cups
- Oven or toaster oven
- Cooling Rack (optional)
- Small sieve or tea strainer (optional for dusting icing sugar)
Ingredients
- 50 g Oats – ½ cup
- 30 g Vanilla Protein Powder – ¼ cup
- ¼ tsp Baking Powder
- 1 Egg
- 100 ml Milk – ⅓ cup
- 1 tbsp Honey (optional)
- ¼ tsp Almond Extract (optional)
- 40 g Fresh or Frozen Raspberries – ⅓ cup
- 15 g Flaked Almonds
- ½ tsp Icing Sugar (optional)
Instructions
- Add dry ingredients into each container and mix.
- Add egg, milk, sweetener, vanilla, almond extract.
- Stir very well until fully combined, then fold through the raspberries.
- Top with almonds.
- Set aside for 10 minutes before baking – this makes the texture gooey and reminiscent of a gooey almond croissant.
- Bake at 180°C for 25-30 minutes (25 minutes for a gooey center, or longer for a firmer cake-like texture).
- Once baked, dust with icing sugar and enjoy!
Notes
- Let the batter rest for 5 to 10 minutes before baking if you have time. This helps the oats absorb the liquid and creates a softer, more custardy center.
- Protein powder varies. If your batter seems very thick, add a small splash of extra milk to keep the baked oats tender.
- Frozen raspberries work perfectly. Add them straight from the freezer, no need to thaw.
- Adjust baking time to your preference. Bake for less time for a gooey, custardy center, or a few minutes longer for a firmer, cake-like texture.
- Go easy on the almond extract. It’s strong, so a little goes a long way.
- To make a larger batch, multiply the recipe and bake in a larger dish until the center is just set.
