Almond Croissant Oatmeal

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.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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Almond Cream:

3 tablespoons unsalted butter

1 cup sliced, skin-on natural almonds

1/4 cup heavy cream

2 tablespoons granulated sugar

2 tablespoons honey

1 1/2 teaspoons pure almond extract

1/4 teaspoon kosher salt

For the oatmeal:

2 1/4 cups unsweetened almond milk or water

1/2 teaspoon kosher salt

1 cup old-fashioned rolled oats (not instant or "quick cooking")


  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.

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