A high-protein vegan baked oats recipe with all the almond croissant flavor — 27g of plant-based protein per square, no eggs or dairy required.
This Almond Croissant Baked Oats packs 27g of plant-based protein per serving. A hearty oat-and-hemp base gets its signature almond croissant flavor from almond extract, a dusting of powdered sugar, and a scattering of sliced almonds on top, while flax meal, hemp hearts, and almond butter bring healthy fats to keep you full. It’s a one-pan, meal-prep-friendly breakfast — bake it once at the start of the week, then slice and portion for quick mornings ahead. It’s the kind of breakfast that tastes like a treat but is built to fuel your day — just grab a square from the fridge, warm it up if you like, and go.
Why This Works
The protein powder and hemp hearts are what’s pushing this breakfast to 27g of plant-based protein per serving without relying on eggs or dairy. Blending part of the oats into a fine flour with the hemp hearts also gives the baked oats a denser, more cake-like texture instead of the looser, porridge-like crumb you often get with baked oatmeal. Meanwhile the flax meal and almond butter add healthy fats and help bind everything together, so you get a breakfast that will truly keep you full until lunch.
Nutrition (per serving)
| Calories | 548 |
|---|---|
| Protein | 27g |
| Carbs | 56g |
| Fat | 24g |
Ingredients
| Sprouted oats | 2 cups (210g) |
|---|---|
| Hemp hearts | ⅓ cup (50g) |
| Flax meal | 2 tbsp (14g) |
| Water | ¼ cup (62ml) |
| Vanilla protein powder | 1 scoop/serving |
| Almond butter (can sub tahini) | 1 tbsp (15g) |
| Maple syrup | 2 tbsp (30ml) |
| Almond extract | 1 tbsp (15ml) |
| Baking powder | 1 tsp (5g) |
| Salt | ¼ tsp (1g) |
| Soy milk | 1½ cups (375ml) |
| Sliced almonds | ½ cup (55g) |
| Icing sugar | 2 tbsp (18g) |
Step-by-Step Instructions
1 Preheat
Preheat the oven to 350°F and grease or line an 8×8 in baking dish.
2 Make the flax egg
Combine the flax meal and water in a small bowl — refrigerate 10 minutes until gelled (this is your egg substitute).
3 Blend the flour
Blend ½ cup (52g) sprouted oats and ⅓ cup (50g) hemp hearts in a high-speed blender until it forms a fine flour.
4 Transfer
Transfer the oat-hemp flour to a large mixing bowl.
5 Mix the batter
Add the remaining 1½ cups (158g) oats, vanilla protein, almond butter, maple syrup, almond extract, baking powder, salt, soy milk, and the flax egg — mix well until a smooth, thick batter forms.
6 Fill the dish
Pour the batter into the prepared baking dish, spreading evenly.
7 Top with almonds
Sprinkle ½ cup (55g) sliced almonds evenly over the top.
8 Bake
Bake for 20–22 minutes, until cooked through and lightly golden at the edges.
9 Cool
Remove from the oven and let cool completely in the pan.
10 Dust
Dust the top with powdered sugar through a fine sieve, tapping gently for even coverage.
11 Slice
Slice into 4 equal squares.
12 Store
Seal in meal prep containers and refrigerate until ready to eat.
13 Serve (optional)
Serve with a scoop of yogurt and fresh blueberries.
Notes & Tips
- Fridge: Store in a sealed meal prep container for up to 4 days.
- Freezer: Freeze for up to 1 month.
- Swap the flax meal: Use chia seeds or one mashed banana instead.
- Swap the soy milk: Any high-protein plant milk works — aim for 8g protein per cup to keep the macros similar.
- Swap the maple syrup or almond butter: Use any liquid sweetener you like in place of maple syrup, and any nut or seed butter in place of almond butter (only 1 tbsp is used, so it won’t change the flavor much).