Description
Raspberry Almond Croissant Baked Oats is a cozy, bakery-style breakfast bake with buttery croissant pieces, tender oats, jammy raspberries, and toasted almonds. Warm, custardy, and perfect for brunch or make-ahead mornings.
Ingredients
– 4 large croissants, torn or cubed (day-old works best)
– 1 cup rolled oats
– 2 cups unsweetened almond milk (or milk of choice)
– 2 large eggs
– 1/3 cup maple syrup
– 1 tsp vanilla extract
– 1/4 tsp almond extract (optional, but lovely)
– 1 tsp baking powder
– Pinch of salt
– 1 cup raspberries (fresh or frozen)
– 1/3 cup sliced almonds, toasted
– Powdered sugar for serving (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Tear or cube the croissants into bite-size pieces.
3. In a bowl, whisk almond milk, eggs, maple syrup, vanilla, almond extract (if using), baking powder, and salt.
4. Add croissant pieces and rolled oats. Stir gently until everything is coated.
5. Let the mixture rest 5–10 minutes so the oats start absorbing liquid.
6. Fold in raspberries and toasted sliced almonds (save a little almonds for topping if you want).
7. Pour into the prepared baking dish and spread evenly.
8. Bake 35–40 minutes, until the top is golden and the center feels softly set.
9. Cool 10 minutes before slicing. Dust with powdered sugar if desired.
Notes
– Day-old croissants soak up the custard without turning mushy. If yours are very fresh, toast the cubes 5–7 minutes first.
– Frozen raspberries work great—use straight from frozen to avoid extra juice.
– Make-ahead: assemble, cover, and refrigerate overnight, then bake in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 320 kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 70mg