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.
Can I use oat flour and skip the rolled oats altogether?
Oat flour will work, but expect a packed and dense texture as it absorb way more liquid than quick oats. You might actually need a bit more liquid to form the batter.
Just put these in the oven for Christmas breakfast! They look and smell so good, can’t wait to try them. ✨
Thank you so much ! Merry Christmas.
Made this today- loved how the topping came out but the base with the oats had an interesting texture. Trying to think of a different way to make it- great flavor
Can I use regular butter instead of plant-based?
Absolultely!
Love these. Thank you so much. Easy to make and even easier to eat!
Thank you so much I am so happy to hear that.
second time to make it and my husband loved it soooo much. Thanks for this simple yet delicious recipe..
I am so happy your husband love them too! thanks for baking my recipes for your family.
If I wanted to add Some baking powder or baking soda for a bar a little less dense, what would you recommend and how much please?
I would choose baking soda, since the bar has no gluten it will give a better boost. I would go for 1/2 teaspoon to avoid an overpowering flavor or baking soda, and add a teaspoon lemon juice or apple cider vinegar to activate it.
These are so good! I always assume things will be too sweet and use less sweetener, but this recipe you can do the full amount and have them not be super sweet.
Thank you so much!
The photo of ingredients on a tray shows dairy free yogurt and I have read and re read the recipe and don’t see it mentioned??
It’s a typo on the picture illustration, we updated this. You need melted plant-based butter as written in the recipe. Enjoy!
Absolutely delicious! Have just made these ….do you think they would freeze well ?
Absolutely ! Freeze up to 1 month in airtight container, thaw in the fridge the day before. Rewarm in the air fryer or microwave before eating if you like them lukewarm.