Almond Croissant Baked Oatmeal

1 medium ripe banana

2 c almond milk (unsweet)

1/4 c maple syrup

1 T brown sugar

1 t vanilla extract

1/4 t almond extract

2 1/2 c old-fashioned rolled oats

1/2 t baking powder

1/4 t salt

Almond topping

1/3 c almond butter

1/2 t almond extract

2 T maple syrup

1/3 c sliced almonds

Powdered sugar, for dusting

Preheat over to 350.  Grease 8 x 8 baking dish or line with parchment paper.

In a large bowl, mash banana until smooth (a few small lumps remaining is ok).  Whisk in milk, maple syrup, vanilla and almond extract.  Add oats, brown sugar, baking powder and salt.  Fold to combine and pour mixture into baking dish.

To make topping, warm almond butter in the microwave and whisk together with almond extract and maple syrup.  Drizzle over oats.  Sprinkle sliced almonds on top and bake for 30 minutes until top is golden brown and oatmeal is fully set.  Let cool for 5 minutes before serving.  Sprinkle with powdered sugar.