Description
This Overnight Blueberry Baked Oatmeal Crisp is a wholesome and delicious breakfast option where rolled oats soak overnight in almond milk and maple syrup, then baked with fresh blueberries and a crumbly streusel topping. It’s easy to prepare ahead, naturally sweetened, and perfect for a cozy morning treat that combines the heartiness of baked oats with the fresh burst of blueberries.
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 well to combine. Cover the mixture and refrigerate it overnight to allow the oats to soak and absorb the flavors.
- Preheat Oven: The next morning, preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish thoroughly to prevent sticking.
- Combine Ingredients: To the soaked oat mixture, add 1 beaten large egg and 1 teaspoon baking powder. Stir the mixture until fully combined. Gently fold in 1½ cups of fresh or slightly thawed and patted-dry frozen blueberries to distribute them evenly without crushing.
- Prepare Streusel Topping: In a separate bowl, mix 1 cup old-fashioned rolled oats, ½ cup all-purpose flour, ½ cup brown sugar, and ¼ teaspoon salt. Stir in ½ cup melted coconut oil until the mixture becomes crumbly and resembles coarse crumbs, creating the streusel topping.
- Assemble and Bake: Pour the oat and blueberry mixture into the prepared baking dish. Evenly sprinkle the streusel topping over the oat mixture. Bake in the preheated oven for 30-40 minutes until the topping is golden brown and the oatmeal is set in the center. If the streusel browns too quickly, cover loosely with foil to prevent burning.
- Serve: Remove from oven and allow to cool for 10-15 minutes before serving. Enjoy warm for a comforting breakfast, or refrigerate leftovers for up to 5 days to preserve freshness.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Use oat flour or almond meal instead of all-purpose flour to make the recipe gluten-free.
- If using frozen blueberries, thaw slightly and blot dry to avoid excess moisture in the dish.
- Maple syrup can be substituted with honey or agave syrup if preferred.
- Leftovers can be reheated in the microwave or oven for a quick breakfast.
