Alejandra Ramos features Almond Croissant Oatmeal, as seen on Food Network Kitchen Live.
Recipe courtesy of Alejandra Ramos

Almond Croissant Oatmeal

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
This creamy almond oatmeal recipe is the perfect wholesome alternative to almond croissants, marzipan, frangipane tarts and other indulgent almond treats. The secret is making my easy almond-cream topping that tastes just like the filling in all of your favorite pastries.


Almond Cream:

For the oatmeal:


  1. Toasted sliced almonds and berries, for garnish (optional)
  2. For the almond cream: Melt the butter in a small saucepan. Combine the melted butter, almonds, cream, sugar, honey, almond extract and salt in a food processor. Process into a smooth, creamy paste.
  3. For the oatmeal: Combine the almond milk or water and salt in a small saucepan and bring to a boil over medium-high heat. Stir in the oats, reduce to low heat and let simmer gently until the oats start to thicken, about 5 minutes, or until oats reach your preferred level of thickness
  4. Remove the saucepan from the heat and stir in 1/4 cup of the almond cream. Divide the oatmeal between two bowls, drizzle with additional almond cream, as desired, and garnish with a sprinkle of toasted sliced almonds and berries, if desired. 

Cook’s Note

Store any additional almond cream in an air-tight container in the refrigerator for up to 1 week.