Almond Croissant Bars Recipe

Introduction

Almond Croissant Bars bring the flaky, nutty flavors of a classic almond croissant into an easy-to-make bar form. Perfect for breakfast or a snack, these bars are moist, slightly sweet, and topped with crunchy sliced almonds for an irresistible treat.

Ingredients

• 1 cup almond flour
• 2 1/3 cups quick oats
• 1 1/3 cups almond milk
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1 cup almond flour (for topping)
• 1 teaspoon almond extract (for topping)
• 3 tablespoons maple syrup (for topping)
• 4 tablespoons melted plant-based butter
• 3/4 cup sliced almonds
• Powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper and lightly spray with cooking oil. Set aside.
2. Step 2: In a mixing bowl, combine 1 cup almond flour, quick oats, almond milk, 1/4 cup maple syrup, and 1 teaspoon almond extract. Stir until smooth; the mixture will be slightly liquid, which is normal.
3. Step 3: Pour the batter into the prepared pan and let it rest for 10 minutes to allow the oats to absorb the liquid.
4. Step 4: Meanwhile, in a small bowl, mix 1 cup almond flour, 1 teaspoon almond extract, 3 tablespoons maple syrup, and melted plant-based butter until a thick, marzipan-like paste forms. Add a little almond milk if the mixture is too dry.
5. Step 5: Drop dollops of the almond paste over the batter in the pan. Press gently to spread it roughly over the surface, creating a second layer. It’s okay if it doesn’t cover entirely.
6. Step 6: Sprinkle the sliced almonds evenly on top and press them lightly so they stick to the batter.
7. Step 7: Bake in the center rack of the oven for 40 minutes at 350°F (180°C), until the top is golden and set. A toothpick inserted in the center should come out clean.
8. Step 8: Let the bars cool in the pan at room temperature for 10 minutes, then transfer to a cooling rack and cool for 1 hour before slicing.
9. Step 9: Slice into 9 bars. Serve with a drizzle of maple syrup, a dollop of yogurt, and dust with powdered sugar just before serving.

Tips & Variations

• Use fresh almond extract for the best flavor; it makes a big difference in the almond notes.
• Substitute rolled oats for quick oats if you prefer a chewier texture, though baking time may increase slightly.
• For a richer taste, try using vegan butter or coconut oil in the topping.
• Add a pinch of cinnamon to the batter for a warm spice twist.

Storage

Store the almond croissant bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave or oven to refresh before serving. These bars can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy milk instead of almond milk?

Yes, you can substitute any milk of your choice, including dairy milk. Almond milk is used here for a subtle nutty flavor and to keep the recipe plant-based.

Are these bars gluten-free?

They can be gluten-free if you use certified gluten-free oats. Regular oats may contain gluten due to cross-contamination.

Almond Croissant Bars Recipe

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★★★★★

4.4 from 147 reviews

These Almond Croissant Bars combine the nutty flavor of almond flour with the wholesome texture of oats and a sweet almond topping, creating a delightful breakfast treat reminiscent of the classic French pastry. Moist and tender on the inside with a golden, slightly crunchy almond layer on top, these bars are perfect for a nutritious morning boost or a satisfying snack.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 bars 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup Almond Flour
• 2 1/3 cups Quick Oats
• 1 1/3 cups Almond Milk
• 1/4 cup Maple Syrup
• 1 teaspoon Almond Extract

Topping Ingredients

• 1 cup Almond Flour
• 1 teaspoon Almond Extract
• 3 tablespoons Maple Syrup
• 4 tablespoons Melted Plant-Based Butter
• 3/4 cup Sliced Almonds
• Powdered Sugar, for dusting

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper and lightly grease it with cooking oil spray. Set aside to prepare the batter.
2. Mix Base Batter: In a mixing bowl, combine almond flour, quick oats, almond milk, maple syrup, and almond extract. Stir until smooth. The batter will be slightly liquid and not too thick, which is expected for this recipe.
3. Pour and Rest Batter: Pour the batter into the prepared pan. Allow it to rest for 10 minutes to let the oats absorb the liquid and thicken slightly.
4. Prepare Almond Paste Topping: While the batter rests, mix together the topping ingredients—almond flour, almond extract, maple syrup, and melted plant-based butter—in a small bowl until you form a thick paste resembling marzipan. If the paste is too dry, add a splash of almond milk to achieve the right consistency: thick but not crumbly.
5. Apply Topping: Drop dollops of the almond paste evenly over the batter in the pan. Press gently to spread the paste roughly across the surface, creating a second layer that doesn’t completely cover the base.
6. Add Sliced Almonds: Sprinkle the sliced almonds evenly over the top and press lightly so they adhere to the almond paste layer.
7. Bake: Place the pan in the center rack of the oven and bake for 40 minutes at 350°F (180°C). Bake until the top is golden and set, and a toothpick inserted in the center comes out clean.
8. Cool: Remove from oven and let the bars cool in the pan for 10 minutes at room temperature. Then transfer to a cooling rack and let cool completely for about 1 hour before slicing.
9. Serve: Slice into 9 bars. Serve them as a breakfast treat with a drizzle of maple syrup and a dollop of yogurt. Just before serving, dust lightly with powdered sugar for a finishing touch.

Notes

• You can substitute quick oats with rolled oats blended slightly for a finer texture.
• The almond paste topping consistency is crucial; add almond milk sparingly to avoid it becoming too runny.
• These bars keep well refrigerated in an airtight container for up to 5 days.
• For a nut-free variation, consider swapping almond flour and almonds with sunflower seed flour and seeds.
• Adding a pinch of cinnamon to the base batter can enhance the flavor profile.

Keywords: almond croissant bars, breakfast bars, almond flour bars, oat bars, plant-based breakfast, vegan bars, homemade breakfast bars