Basically an almond croissant in the form of baked oats, with some raspberries folded in for a bit of tang. It's fudgy, high in protein and ridiculously good.
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Batch cooking for the week?
After baking, transfer the leftovers to containers and store in the fridge for up to 5 days. Enjoy it for brekkie throughout the week, either cold or reheated in the microwave.
After baking, transfer the leftovers to containers and store in the fridge for up to 5 days. Enjoy it for brekkie throughout the week, either cold or reheated in the microwave.
Serves
9
Almond Butter
Maple Syrup
Almond Extract
Banana
Oats
Vanilla Protein Powder
Almond Milk
Baking Powder
Bicarbonate Soda
Raspberry
Flaked Almond
Flaky Sea Salt
TO SERVE:
Icing Sugar
Mixed Berry Coulis
Vegan Yoghurt
Batch cooking for the week?
After baking, transfer the leftovers to containers and store in the fridge for up to 5 days. Enjoy it for brekkie throughout the week, either cold or reheated in the microwave.
After baking, transfer the leftovers to containers and store in the fridge for up to 5 days. Enjoy it for brekkie throughout the week, either cold or reheated in the microwave.
Serves
9
Almond Butter
Maple Syrup
Almond Extract
Banana
Oats
Vanilla Protein Powder
Almond Milk
Baking Powder
Bicarbonate Soda
Raspberry
Flaked Almond
Flaky Sea Salt
TO SERVE:
Icing Sugar
Mixed Berry Coulis
Vegan Yoghurt
Unlock Mob Premium
Batch cooking for the week?
After baking, transfer the leftovers to containers and store in the fridge for up to 5 days. Enjoy it for brekkie throughout the week, either cold or reheated in the microwave.
After baking, transfer the leftovers to containers and store in the fridge for up to 5 days. Enjoy it for brekkie throughout the week, either cold or reheated in the microwave.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Line a deep baking tray (we used a 20cm x 20cm tray) with parchment.
Step 2.
To a bowl, add the almond butter, ¾ of the maple syrup, ½ the almond extract and a pinch of flaky salt. Mix until combined then set aside.
Step 3.
In a separate bowl, mash the banana with a fork until smooth. Add the remaining maple syrup and almond extract along with the oats, protein powder, almond milk, baking powder, bicarbonate of soda and a pinch of flaky salt. Stir to combine then fold through the raspberries.
Step 4.
Pour ½ the banana oat mix into the prepared baking tray then drizzle over ½ the almond butter mix, then top with the rest of the oat mixture and repeat with the almond butter mix before scattering over the flaked almonds.
Step 5.
Slide the tray into the oven to bake for 45 mins. Keep an eye on it – if the top is getting too dark, cover with tin foil and continue to bake.
Step 6.
Remove from the oven and let it cool before dusting with icing sugar and cutting into pieces. Serve it up in bowls with a dollop of yoghurt and some berry coulis or extra berries, if you like.
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