Almond Croissant Bars

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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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Prep Time10

Cook Time40

Total Time50

Servings: bars

Calories: 346.5kcal

Author: Carine Claudepierre

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)

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)

US Customary - Metric

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