Description
This Overnight Blueberry Baked Oatmeal Crisp is a warm, comforting breakfast dish featuring tender oats soaked overnight and baked to golden perfection with a crumbly streusel topping and juicy blueberries. Easy to prepare ahead, it combines wholesome ingredients with natural sweetness for a delightful morning treat perfect for the whole family.
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 rolled oats, almond milk, maple syrup, and cinnamon. Stir thoroughly, 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). Lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
- Combine Ingredients: To the soaked oats, add the beaten egg and baking powder, stirring gently to incorporate. Fold in the blueberries carefully to distribute evenly without breaking them. Pour this mixture into the prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, mix together 1 cup rolled oats, flour, brown sugar, and salt. Gradually add the melted coconut oil, stirring until the texture becomes crumbly and forms clumps suitable for topping.
- Assemble and Bake: Sprinkle the streusel topping evenly over the oat mixture in the baking dish. Place in the oven and bake for 30 to 40 minutes, until the topping is golden brown and the oatmeal is set and cooked through. If the topping browns too quickly, loosely cover the dish with foil to prevent burning.
- Serve: Remove from oven and allow to cool for 10 to 15 minutes. Serve warm for best flavor and texture. Refrigerate any leftovers, which will keep fresh for up to 5 days.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- You can use any milk alternative according to dietary preferences such as soy, oat, or regular dairy milk.
- Fresh blueberries can be substituted with frozen ones—just thaw and blot dry to prevent excess moisture.
- If gluten sensitivity is a concern, use oat flour or almond meal instead of all-purpose flour and ensure oats are certified gluten-free.
- To keep the streusel topping from over-browning, check halfway through baking and cover with foil if necessary.
