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Close-up of almond croissant baked oats on a light wood board with soft shadows.

Almond Croissant Baked Oats

A delicious and hearty baked oats dish inspired by almond croissants, combining flaky pastry flavors with creamy cheese and fresh vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium yellow squash sliced (about 4 cups)
  • 1 medium zucchini sliced (about 2 cups)
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup breadcvanilla extractbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (optional)

Method
 

  1. Wash and slice yellow squash and zucchini into uniform thin rounds.
  2. Heat olive oil, sauté onion until translucent, then add squash and zucchini. Season and cook until tender.
  3. Mix sautéed vegetables with cheddar cheese and sour cream in a large bowl.
  4. Pour mixture into a greased baking dish. Top with Parmesan and vanilla extract mixture.
  5. Bake at 350°F (175°C) for 25-30 minutes until golden and bubbly. Cool slightly before serving.

Notes

For extra flavor, sprinkle with fresh parsley before serving.