If you’re looking for a cozy, wholesome breakfast that practically makes itself overnight, this Overnight Blueberry Baked Oatmeal Crisp Recipe is going to become your new best friend. Imagine luscious blueberries nestled in a tender, cinnamon-spiced baked oatmeal, topped with a satisfyingly crunchy oat crisp that bakes to golden perfection. It’s simple to prepare the night before, requires minimal fuss in the morning, and fills your kitchen with the kind of aroma that has everyone eagerly waiting at the table. Whether you’re craving a nutritious start to your day or a comforting brunch for friends, this baked oatmeal crisp hits all the right notes with its rich texture, fruity zing, and sweet, crispy topping.
Ingredients You’ll Need
This recipe is a celebration of simple, wholesome ingredients that you likely already have on hand. Each one plays a crucial role: the oats provide hearty texture and fiber, blueberries offer a burst of freshness and natural sweetness, and the combination of maple syrup and cinnamon adds gentle warmth and flavor. The streusel topping brings that irresistible crisp element that makes every bite a delight.
- 2 cups old-fashioned rolled oats: The foundation for the baked oatmeal’s chewy, satisfying base.
- 2 cups unsweetened almond milk (or milk of choice): Adds creaminess without heaviness, helping the oats soak perfectly overnight.
- â…“ cup pure maple syrup (or preferred sweetener): A natural sweetener that infuses a subtle caramel note and balances the tartness of the berries.
- 2 teaspoons ground cinnamon: Infuses the oatmeal with warming spice and depth of flavor.
- 1 large egg, beaten (or flax egg for vegan option): Binds the ingredients together for a tender yet firm texture.
- 1 teaspoon baking powder: Helps give the oatmeal a slight lift so it’s not too dense.
- 1½ cups fresh or frozen blueberries: The star fruit that bursts with juicy sweetness in every bite.
- 1 cup old-fashioned rolled oats (for topping): Provides the crunch and chewiness for the crisp layer.
- ½ cup all-purpose flour (or oat flour/almond meal for gluten-free): Adds structure to the streusel topping to hold it all together.
- ½ cup brown sugar (or coconut sugar): Sweetens and caramelizes the crisp topping beautifully during baking.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ½ cup melted coconut oil (or melted butter): Binds the streusel ingredients and creates a golden, crispy crust.
How to Make Overnight Blueberry Baked Oatmeal Crisp Recipe
Step 1: Prepare the Oat Mixture
The magic begins the night before by combining the oats, almond milk, maple syrup, and cinnamon in a bowl. Stir everything until well mixed, then cover and place it in the fridge overnight to soak up all the flavors and soften the oats. This step is key to achieving that wonderfully tender texture and releasing the cinnamon aroma.
Step 2: Preheat Oven and Prepare Baking Dish
The next morning, set your oven to 375°F (190°C) and grease an 8×8-inch baking dish. Greasing ensures the oatmeal crisp bakes evenly and comes out effortlessly after baking, saving you from sticky cleanup or broken pieces.
Step 3: Combine Ingredients
Add the beaten egg and baking powder to the oat mixture you prepared the night before. Stir everything gently to combine, then fold in your fresh or thawed blueberries carefully to avoid bursting too many berries, keeping that lovely texture intact. Pour the resulting mixture into your greased baking dish.
Step 4: Prepare Streusel Topping
In a separate bowl, mix together the oats, flour, brown sugar, and salt to create a crumbly base for your topping. Pour in the melted coconut oil or butter, then stir until the mixture forms a coarse, sandy texture. This topping will bake to a golden, buttery crisp that contrasts so nicely against the soft oats.
Step 5: Assemble and Bake
Sprinkle the streusel topping evenly over the oat mixture in the baking dish. Pop it in the oven and bake for 30 to 40 minutes, or until the top is beautifully golden and the oatmeal is firm to the touch. If you notice the streusel is browning faster than the base, just loosely cover with foil to prevent burning while it finishes baking.
Step 6: Serve
Once out of the oven, allow your Overnight Blueberry Baked Oatmeal Crisp Recipe to cool for 10 to 15 minutes. This resting time lets the dish set so you get perfect slices with that irresistible crisp topping intact. Serve warm for the ultimate comfort breakfast experience.
How to Serve Overnight Blueberry Baked Oatmeal Crisp Recipe
Garnishes
Sprinkling a little powdered sugar or a handful of extra fresh blueberries over the top immediately before serving adds a fresh pop and a touch of elegance. For extra indulgence, a drizzle of maple syrup or a dollop of Greek yogurt or whipped cream can elevate each bite to breakfast bliss.
Side Dishes
This baked oatmeal crisp pairs wonderfully with a cup of freshly brewed coffee or a smoothie for a balanced meal. If you want to add protein, consider serving with scrambled eggs or a simple side of nut butter toast.
Creative Ways to Present
For a pretty brunch spread, serve this oatmeal crisp in individual ramekins. Layer with yogurt and granola for a parfait-style treat, or top slices with a scoop of vanilla ice cream for a dessert twist that’s equally delightful any time of day.
Make Ahead and Storage
Storing Leftovers
Leftover Overnight Blueberry Baked Oatmeal Crisp Recipe can be stored in an airtight container in the refrigerator for up to 5 days. Simply cover tightly to keep the crisp topping as fresh and crunchy as possible.
Freezing
You can freeze individual portions wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge, then reheat gently for a quick, hearty breakfast anytime.
Reheating
To bring back that fresh-from-the-oven warmth and crispness, reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwaving works for convenience, but the oven method preserves the topping’s crunch best.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work perfectly. Just be sure to thaw them slightly and blot off any excess moisture before folding into the oatmeal mixture to prevent it from becoming too watery.
Is there a vegan version of this Overnight Blueberry Baked Oatmeal Crisp Recipe?
Yes! You can replace the egg with a flax egg (one tablespoon flaxseed meal mixed with three tablespoons water) and use coconut oil instead of butter to keep it vegan-friendly without sacrificing texture or flavor.
Can I prepare this recipe without overnight soaking?
While soaking overnight gives the oats a softer texture and better flavor infusion, if you’re short on time, soaking for at least 1 hour can still work, but the texture will be a little denser.
What can I substitute for maple syrup?
Feel free to use honey, agave syrup, or coconut sugar dissolved in a bit of water as alternatives if you don’t have maple syrup. Just keep the sweetness level that suits your taste.
Can I make this recipe gluten-free?
Definitely! Use certified gluten-free oats and substitute the all-purpose flour in the topping with oat flour or almond meal to keep it gluten-free without losing the crisp texture.
Final Thoughts
This Overnight Blueberry Baked Oatmeal Crisp Recipe is more than just breakfast – it’s a warm, nurturing start to your day, effortlessly prepared and packed with wholesome goodness. Once you try it, you’ll love how simple ingredients come together to deliver layers of flavor and texture that keep you coming back for more. Don’t wait to make it a regular part of your morning routine or weekend brunch rotation – your taste buds will thank you!
Print
Overnight Blueberry Baked Oatmeal Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Overnight Blueberry Baked Oatmeal Crisp is a comforting and wholesome breakfast dish featuring rolled oats soaked overnight and baked with fresh blueberries. Topped with a sweet and crumbly streusel, this recipe blends the flavors of cinnamon, maple syrup, and coconut oil for a delicious, nutritious start to your day. It’s perfect for meal prep since the oat mixture soaks overnight and can be baked fresh in the morning.
Ingredients
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
Binding & Add-ins
- 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 the rolled oats, almond milk, maple syrup, and ground cinnamon. Stir the mixture thoroughly to evenly distribute the ingredients. 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 well with coconut oil, butter, or non-stick spray to prevent sticking.
- Combine Ingredients: To the soaked oat mixture, add the beaten egg and baking powder. Stir gently but thoroughly until all ingredients are well incorporated. Carefully fold in the fresh or slightly thawed blueberries so they are evenly distributed throughout the mixture. Transfer this mixture into the prepared baking dish, spreading it evenly.
- Prepare Streusel Topping: In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, and salt. Pour in the melted coconut oil and stir the mixture until it forms a crumbly texture, with small clusters but no large clumps.
- Assemble and Bake: Evenly sprinkle the streusel topping over the oat and blueberry mixture in the baking dish. Place in the preheated oven and bake for 30 to 40 minutes, or until the top is golden brown and the oatmeal is set and firm to the touch. If the streusel topping starts browning too quickly before the oats are fully cooked, cover the dish loosely with aluminum foil to prevent burning.
- Serve: Remove from the oven and let cool for 10 to 15 minutes to allow the baked oatmeal to set further. Serve warm for best texture and flavor. Leftovers can be refrigerated in an airtight container for up to 5 days and reheated as desired.
Notes
- For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- If using frozen blueberries, make sure to thaw and blot dry to prevent excess moisture that could make the oatmeal soggy.
- You can substitute all-purpose flour in the streusel with oat flour or almond meal to make it gluten-free.
- Use maple syrup, honey, or agave syrup as preferred sweeteners.
- If the streusel topping browns too fast, tent with foil halfway through baking.
- Enjoy warm or cold; this dish pairs well with yogurt or a drizzle of plant-based milk.
