Of which 8 g sugars and 3.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Calcium (yogurt)
Allergens gluten (oats), egg, milk, tree nuts
Almond croissant baked oats
Croissant vibes, with melted almond butter and caramelized almonds.
Ingredients
- 30 g (1 oz) oat flour
- 10 g almond flour — or oat flour
- 30 g (1 oz) vanilla or cookie protein powder
- 60 g (2 oz) low-fat Greek yogurt
- 1 egg (50 g / 1¾ oz)
- 1 egg whites (30 g / 1 oz)
- 1 tsp baking powder (4 g)
- salt, to taste
- cinnamon, to taste — optional
- 2 tbsp almond butter (20 g / ¾ oz)
- 20 g (¾ oz) sliced almonds
- 1 dessert spoon (10 ml) maple syrup or honey (10 g)
Method
- Preheat the oven to 180 °C (350 °F).
- In a bowl, mix the oat flour, almond flour, protein powder, yogurt, egg, egg white, baking powder, salt and cinnamon until you have a smooth batter.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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