Description
This Overnight Blueberry Baked Oatmeal Crisp is a wholesome and comforting breakfast dish packed with the natural sweetness of blueberries and the heartiness of oats. Prepared by soaking oats overnight and topped with a crunchy streusel, it’s a perfect make-ahead meal that bakes to a golden, crisp perfection. Ideal for busy mornings, it combines warm spices with a tender baked oatmeal base and crumbly topping for a delightful balance of textures.
Ingredients
Scale
Oat Mixture
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk (or milk of choice)
- â…“ cup pure maple syrup (or preferred sweetener)
- 2 teaspoons ground cinnamon
- 1 large egg, beaten (or flax egg for vegan option)
- 1 teaspoon baking powder
- 1½ cups fresh or frozen blueberries (if frozen, thaw slightly and blot dry)
Streusel Topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour (or oat flour/almond meal for gluten-free option)
- ½ cup brown sugar (or coconut sugar)
- ¼ teaspoon salt
- ½ cup melted coconut oil (or melted butter)
Instructions
- Prepare the Oat Mixture: In a medium bowl, combine 2 cups of old-fashioned rolled oats, 2 cups unsweetened almond milk, â…“ cup pure maple syrup, and 2 teaspoons ground cinnamon. Stir completely until well mixed. Cover the bowl and refrigerate overnight to allow the oats to soak and absorb the flavors.
- Preheat Oven: The following morning, preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish to prevent sticking and set aside.
- Combine Ingredients: To the soaked oat mixture, add 1 large beaten egg and 1 teaspoon baking powder. Stir thoroughly to combine. Gently fold in 1½ cups of fresh or thawed blueberries, being careful not to crush them. Pour this combined mixture evenly into the prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, combine 1 cup rolled oats, ½ cup flour, ½ cup brown sugar, and ¼ teaspoon salt. Stir in ½ cup melted coconut oil until the mixture becomes crumbly and clumps together.
- Assemble and Bake: Evenly sprinkle the streusel topping over the oat and blueberry mixture in the baking dish. Bake in the preheated oven for 30 to 40 minutes, until the top is golden brown and the oatmeal is fully set. If the topping begins to brown too quickly, cover loosely with aluminum foil to prevent burning.
- Serve: Remove from the oven and allow to cool for 10 to 15 minutes for easier slicing and serving. Enjoy warm for the best flavor. Store any leftovers in the refrigerator and consume within 5 days.
Notes
- Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, chilled for 5 minutes) as a vegan alternative to the egg.
- If using frozen blueberries, thaw and blot dry to avoid excess moisture in the oatmeal.
- Substitute all-purpose flour with oat flour or almond meal for a gluten-free version.
- You can replace coconut oil with melted butter if preferred.
- Cover the crisp loosely with foil if the topping browns too fast to prevent burning.
- Leftovers should be refrigerated and consumed within 5 days for freshness and safety.
