These Almond Croissant Bars are simple, healthy breakfast bars with over 10 grams of protein and 5 grams of fiber per slice and rich in classic almond croissant flavors with no eggs, no gluten, and no dairy.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Almond Croissant Bars
These Almond Croissant Bars are simple, healthy breakfast bars with over 10 grams of protein and 5 grams of fiber per slice and rich in classic almond croissant flavors with no eggs, no gluten, and no dairy.
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Servings: 9 bars
Calories: 346.5 kcal
Ingredients
- 1 cup Almond Flour - (note 1)
- 2 ⅓ cup Quick Oats - (note 2)
- 1 ⅓ cups Almond Milk - (note 3)
- ¼ cup Maple Syrup - (note 4)
- 1 teaspoon Almond Extract - (note 5)
Almond Paste Topping
- 1 cup Almond Flour
- 1 teaspoon Almond Extract
- 3 tablespoons Maple Syrup
- 4 tablespoons Melted Plant-Based Butter - (note 6)
To sprinkle on top
- ¾ cup Sliced Almonds
- 1 dust Powdered Sugar - (note 7)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper. Lightly oil with cooking oil spray. Set aside.
- In a mixing bowl, stir almond flour, quick oats, almond milk, maple syrup, and almond extract until smooth. It won't be too thick, a bit liquid, that's normal.
- Pour into the prepared pan. Rest 10 minutes to give time to the fibers in oats to absorb the liquid. Meanwhile, make the topping.
- In a small bowl, stir all the almond paste ingredients until they form a thick paste that resembles marzipan. If too dry, add some almond milk. It should be thick like a paste but not crumbly.
- Drop dollops of the paste all over the pan and press to spread roughly all over the pan and create a second layer on top. It won't cover all the first batter layer, that's fine.
- Sprinkle the sliced almonds all over the top and press a little so they stick to the batter.
- Bake the bars on the center rack of the oven for 40 minutes at 350°F (180°C) until the top is set, golden, and a toothpick inserted in the center of the bars comes out clean.
- Let the bars cool down for 10 minutes in the pan at room temperature, then cool down for 1 hour on a cooling rack before slicing.
- Slice into 9 bars and serve as a breakfast with a drizzle of maple syrup and a dollop of yogurt. Dust with powdered sugar just before serving.
Notes
Note 1: Ultra-fine almond flour is the best choice. It prevents a grainy texture in the bar. You can use almond meal, but the bars will be a bit darker and drier.
Note 2: Quick oats, or half quick oats and half oat flour for a firmer texture. These are the best option to make the bar layer taste like cake. If you use rolled oats, it won’t firm up and be mushy or crumbly. Quick oats are a finer version of rolled oats. They have no additives. You can also make some yourself by pulsing rolled oats 2-3 times in a food processor.
Note 3: Or any milk you have on hand, like oat milk or soy milk. If you want the bar layer to be a bit richer, swap 1/4 cup of almond milk for melted plant-based butter.
Note 4: Or any liquid sweeteners like agave syrup or brown rice syrup.
Note 5: Do not skip this! This is the magical ingredient that brings out all the almond croissant flavors in the bar.
Note 6: Melted plant-based butter tastes better than low-flavor olive oil in the topping. This said, both options work great, or any other low-flavor oil like melted refined coconut oil will work as well.
Note 7: Use powdered allulose for a sugar-free option.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store the bars in the fridge in an airtight container for up to 4 days.
Nutrition
Serving: 1bar | Calories: 346.5kcal | Carbohydrates: 30.1g | Protein: 9.6g | Fat: 22.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 5.4g | Trans Fat: 0.001g | Sodium: 108.9mg | Potassium: 159.8mg | Fiber: 5.4g | Sugar: 11g | Vitamin A: 222.6IU | Vitamin B12: 0.01µg | Vitamin C: 0.01mg | Calcium: 144.8mg | Iron: 2.1mg | Magnesium: 72.9mg | Phosphorus: 120.9mg | Zinc: 0.9mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Almond Flour – This is the key ingredient, used in both the bar layer and the almond paste topping. It creates that soft, moist texture and rich, nutty flavor similar to frangipane. I recommend using ultra-fine almond flour (as mentioned in the notes) to get the smoothest texture.
- Quick Oats – These help bind the base layer and give it a wonderful, soft, cake-like chewiness. As I noted, rolled oats will be too coarse and won’t firm up properly, so using quick oats (or pulsing your own rolled oats a few times) is important here.
- Almond Milk – This provides the moisture for the base layer. You can use any plant-based milk you have on hand, such as oat milk or soy milk.
- Maple Syrup – This provides the sweetness for both the base and the topping. Other liquid sweeteners like agave syrup or brown rice syrup are also fine.
- Almond Extract – This is the crucial flavor ingredient! It’s used in both layers and provides that classic “almond croissant” bakery flavor. I don’t recommend skipping it.
- Melted Plant-Based Butter – This helps turn the topping ingredients into a rich, buttery almond paste. Note 6 mentions that while oil works, melted butter really gives the best flavor for the topping.
- Sliced Almonds – These add a nice textural contrast and toasted almond flavor right on top.
- Powdered Sugar – This is for dusting on top after baking, giving the bars that classic bakery finish.
How to Make Almond Croissant Bars (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect bar.
- Don’t Skip Extract – The almond extract is truly the key ingredient for getting that signature almond croissant flavor. I really don’t recommend leaving it out!
- Protein-Packed Breakfast – These bars are already a great breakfast, but to make them even more filling, I love to serve one with a dollop of plant-based yogurt, a few fresh raspberries, and a sprinkle of hemp seeds.
- Fruity Twist – If you want to add a fruity flavor, try gently stirring about 1/2 cup of fresh or frozen blueberries or raspberries into the base batter before you pour it into the pan.
I really like this slice, but think it needs some salt in the base
You can definitely add 1/2 teaspoon of salt if you like. I usually like to keep the added sodium low in my recipes.
Made this for a get together, just as a treat because I had to try this ASAP. It was a crowd pleaser and I’m making again a couple of days later. This would make a great breakfast or healthier snack. I’ll be cutting the bars a little smaller to make them last longer. Not too sweet, just right!!!
My bars turned out PERFECT, not dry at all and they looked as beautiful as pictured!
I am so happy to read your comment! thanks for sharing my recipes around you.
I can’t have oats or oat flour. Can you just use all almond flour for the base?
You can’t make the recipe with almond flour only, it will never firm up. Quinoa flakes is your alternative to oats.
this is soooo good!
I used red tractor foods protein oats, sugar free syrup, powdered allulose to reduce the sugar…10/10! thank you!!
Thank you so so much for this lovely feedback!
I love all your stuff and I’m not vegan! Thank you Carine!
That’s the most beautiful thing to hear!
Hi there, Can the oats be substituted for something else, as I don’t tolerate oats very well.
I am pretty sure quinoa flakes will work well
These look easy, but in the picture above showing tray with ingredients it has dairy-free yogurt. Is that a possible substitution for the melted plant-based butter? It’s not discussed anywhere other than as something that could be served with the bars. And maple syrup identified twice. Little confused here.
Sorry about that, the picture should say almond milk, there’s no yogurt. However, it’s correct, the maple syrup is used twice in the bottom layer, and in the almond croissant filling.
Yes, I made this. I found the bottom layer to be too dry. The recipe says it will be a bit liquid-y, mine was quite firm. Are the proportions right in the recipe?
Thank you.
Yes, the recipe is right. The batter is thin and liquid to pour in the pan, but not after you bake it. If yours is dry, it means you added more oats, or your oats is cut into a thinner texture which absorb more liquid.
Your topping ingredients does not have Almond Paste but yet you refer to it instructions, is the almond paste in addition to ingredients listed or replace almond flour?
The topping, is the almond paste. As you can see in the recipe card, it says “Almond Paste Topping” the ingredients are listed under.
Made it twice now and I love it. Has anyone tried freezing the leftovers? I’d hate to throw out what’s left in a few days (I’m the only one in my house eating them 🙂 )
You can absolutely freeze the bars in airtight zip bags. They last 1 month in the freezer. Thaw the day before in the fridge and rewarm in microwave/airfryer, or eat them cold.
il semble trop bon merci
Merci!