Almond Croissant Bake- Single Serve
This single-serve almond croissant baked oats recipe is soft, cozy, and golden on top—like your favorite corner café pastry, but made at home with whole ingredients.
Serves: 1
Assemble Time: 10 min, Cook Time: ~20-25 min
Gluten-Free | Dairy-Free | Optional- Sugar Free
This almond croissant bake for one is a cozy, single-serve breakfast you can whip up with pantry staples. Think: the flavor of a buttery almond pastry meets nourishing whole-food ingredients. Made with rolled oats, banana, almond milk, and almond butter, this easy baked oat recipe skips the sugar crash and keeps you satisfied. It’s naturally sweetened, oven-ready in minutes, and bakes into a warm, soft center with golden edges and bakery-style aroma. Whether you're easing into the day or want a quick reset snack, this healthy almond oat bake is comfort food that feels intentional and elevated.
Why Make These Yourself?
Why I Make These at Home (And Probably Always Will):
I love a morning sweetie to go with my coffee. Sometimes it’s the only thing that gets me out of bed in the morning—and, if we’re being totally transparent, it’s also what puts me to sleep at night. The thing I don’t love? Walking down the street, spending $7+ on a pastry filled with who knows what, only to be hungry again an hour later. That leaves me mad—at my bank account, my body, and honestly, myself.
This single-serve almond croissant bake has changed that. It’s become my go-to for slow mornings when I want something cozy but not overly sweet, filling but not too heavy. It gives the same vibe as grabbing a pastry from a sunny corner bakery—except I didn’t have to overthink my order, I know exactly what’s in it, and I got to stay in pajamas.
It’s made with simple, whole ingredients I usually have on hand—banana, oats, almond milk—but it feels like a treat. The almond butter and sliced almonds give it that croissant-y richness, the almond extract adds that warm bakery flavor, and the powdered sugar? Optional, but highly encouraged.
With barely any clean-up, I can do my morning skincare while it bakes and makes the whole place smell amazing. Then I sit on my balcony with my coffee, warm spoon in hand, and start the day the way I always wish I would. I’m already dreaming about tomorrow’s.
Preheat the Oven:
Preheat oven to 350°F (175°C). Lightly grease or spray an 8oz ramekin.
Blend the Base:
Add oats, banana, Greek yogurt, egg, almond milk, maple syrup, vanilla, almond extract, baking powder, and salt to a blender. Blend until completely smooth and creamy.
Assemble the Bake:
Pour into the ramekin. Dollop almond butter on top and swirl slightly.
Add sliced almonds and (optional) lightly brush with maple syrup.
Bake Until Set:
Bake for 22–25 minutes or until puffed, golden on top, and a toothpick comes out mostly clean with moist crumbs.
Add Toppings and Serve:
Let cool 3–5 minutes. Dust with powdered sugar before serving if desired.
Tips from My Kitchen
I like to check mine after 18 minutes and possibly take it out depending on my mood. Sometimes I love it a little chewy and underbaked for that rich, creamy texture.
I often use honey instead of maple syrup—especially when I want that warm, floral flavor. It's delicious.
Check out [HERE] for my high-protein version
For the sugar-free version, trade out the maple syrup for Stevia or monk fruit and add an extra splash of almond milk to keep things moist and fluffy.
Don’t overblend if you love texture—a few visible oat flecks keep it feeling more like breakfast than dessert.
Make it your own with a tiny dash of cinnamon or a drop of vanilla if you're craving cozy vibes.
Want more rise? Add a tiny pinch of baking soda along with the baking powder for a lighter crumb.
Store any leftovers (if that ever happens!) in the fridge and reheat with a splash of milk the next morning for a dreamy second-day breakfast.
Storage
This bake stores beautifully in the fridge for up to 3 days—just make sure to keep it in an airtight container (I like glass ones best for keeping texture).
If you're baking it ahead, let it cool fully before sealing to avoid steam making it soggy.
To reheat, pop it in the oven or toaster oven at 350°F for 5–7 minutes, or microwave it for about 30 seconds with a splash of almond milk to bring back that soft, just-baked texture.
Honestly? It's just as good cold the next morning, especially if you’re a creamy dessert-for-breakfast person like I am.
Dietary Restrictions:
Dairy-Free: This recipe is dairy-free when made with almond milk!
Gluten-Free: This recipe is gluten-free!
Vegetarian: This recipe is vegetarian!
Instructions
Base
½ cup rolled oats
½ ripe banana (or sub 3 tbsp unsweetened applesauce)
3 tbsp non-fat plain Greek yogurt
1 egg
2½ tbsp almond milk or skim milk
1 tbsp maple syrup or honey
1 tsp vanilla extract
½ tsp almond extract
¼ tsp baking powder
Pinch of salt
Almond Croissant Topping
1½ tsp almond butter (dolloped or drizzled)
1 tbsp sliced almonds
½ tsp maple syrup (optional, for brushing before baking)
Powdered sugar (optional, for dusting after bake)