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
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
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.
