Almond Croissant Breakfast Squares
All the flavour of a classic almond croissant, but baked into a wholesome breakfast square. These are rich, nutty, and naturally sweetened, with a soft oat and almond base and a marzipan-style almond filling that melts as it bakes. Perfect for batch cooking, they’re ideal with a morning coffee or as an energising snack on the go.
Takes 50 minutes
Serves 16
Ingredients
Base
- 200 g almond flour 2 cups
- 320 g rolled oats 3⅓ cups
- 130 ml maple syrup ½ cup
- 600 ml almond or oat milk 2½ cups
- 2 tsp almond extract
Almond Filling
- 200 g almond flour 2 cups
- 90 ml maple syrup 6 tbsp
- 120 ml melted coconut oil or vegan butter 8 tbsp / ½ cup
- 2 tsp almond extract
To Top
- 25 g flaked almonds ¼ cup
- 1 –2 tbsp maple syrup for drizzling
Instructions
- Preheat the oven to 180°C (350°F). Line a brownie tin (approx. 23x23cm / 9×9 inch) with baking parchment.
- In a large bowl, mix together the almond flour, oats, maple syrup, plant milk, and almond extract until smooth. Pour into the prepared tin and spread evenly.
- In a separate bowl, stir together all filling ingredients until a thick, spreadable paste forms.
- Drop spoonfuls of the filling over the base. Sprinkle with flaked almonds and lightly press them in. Drizzle with maple syrup.
- Bake for 35–40 minutes until golden brown and set. Allow to cool fully before slicing into 16 squares.
