Almond Croissant Overnight Oats
Almond Croissant Overnight Oats
Ingredients
For the Overnight Oats
- 2 cups rolled oats
- 2 1/2 cups almond milk, unsweetened
- 1/4 cup chia seeds
- 1/4 cup maple syrup, or agave nectar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Almond Filling
- 1/2 cup almond butter, creamy
- 1/4 cup powdered sugar
- 2 tablespoons almond milk, or more, as needed
- 1/4 teaspoon almond extract
For the Topping
- 1/4 cup sliced almonds, toasted
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
In a large bowl or a container with a lid, combine the rolled oats, almond milk, chia seeds, maple syrup, almond extract, vanilla extract, and salt for the overnight oats. Stir well to ensure all ingredients are thoroughly mixed and the chia seeds are not clumping.
⏱️ 5 min
- 2
Cover the bowl or container and refrigerate for at least 4 hours, or preferably overnight, to allow the oats to soften and thicken.
⏱️ 480 min
- 3
While the oats are chilling, prepare the almond filling. In a small bowl, combine the almond butter, powdered sugar, almond milk, and almond extract. Mix until smooth and creamy. If the mixture is too thick, add a little more almond milk, 1 teaspoon at a time, until it reaches a spreadable consistency.
⏱️ 5 min
- 4
Once the overnight oats are ready, divide them evenly among 4 serving jars or bowls. Create a small well in the center of each serving.
⏱️ 3 min
- 5
Spoon the almond filling into the wells of each oat serving. You can swirl it in gently or leave it as a distinct layer.
⏱️ 2 min
- 6
Top each serving with toasted sliced almonds and a light dusting of powdered sugar before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Overnight Oats
For the Overnight Oats
- 2 cups rolled oats
- 2 1/2 cups almond milk, unsweetened
- 1/4 cup chia seeds
- 1/4 cup maple syrup, or agave nectar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Almond Filling
- 1/2 cup almond butter, creamy
- 1/4 cup powdered sugar
- 2 tablespoons almond milk, or more, as needed
- 1/4 teaspoon almond extract
For the Topping
- 1/4 cup sliced almonds, toasted
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
In a large bowl or a container with a lid, combine the rolled oats, almond milk, chia seeds, maple syrup, almond extract, vanilla extract, and salt for the overnight oats. Stir well to ensure all ingredients are thoroughly mixed and the chia seeds are not clumping.
⏱️ 5 min - 2
Cover the bowl or container and refrigerate for at least 4 hours, or preferably overnight, to allow the oats to soften and thicken.
⏱️ 480 min - 3
While the oats are chilling, prepare the almond filling. In a small bowl, combine the almond butter, powdered sugar, almond milk, and almond extract. Mix until smooth and creamy. If the mixture is too thick, add a little more almond milk, 1 teaspoon at a time, until it reaches a spreadable consistency.
⏱️ 5 min - 4
Once the overnight oats are ready, divide them evenly among 4 serving jars or bowls. Create a small well in the center of each serving.
⏱️ 3 min - 5
Spoon the almond filling into the wells of each oat serving. You can swirl it in gently or leave it as a distinct layer.
⏱️ 2 min - 6
Top each serving with toasted sliced almonds and a light dusting of powdered sugar before serving.
⏱️ 2 min