This Overnight Blueberry Baked Oatmeal Crisp combines the wholesome goodness of oats with juicy blueberries, topped with a golden streusel. Prepared the night before, it offers a convenient and delicious breakfast option that's perfect for busy mornings or leisurely brunches.
Why You’ll Love This Recipe
This Overnight Blueberry Baked Oatmeal Crisp is a delightful breakfast treat that’s easy to prepare and full of flavor. It offers the perfect balance of sweet and savory, with juicy blueberries and a crisp streusel topping that makes every bite irresistible. Plus, it's a make-ahead recipe, so you can enjoy a healthy and satisfying breakfast without the hassle of cooking in the morning. Whether you're starting your day or hosting a brunch, this oatmeal crisp is sure to please everyone at the table.
Ingredients
For the Oatmeal:
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk (or milk of choice)
- ⅓ 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)
For the 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)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Oat Mixture: In a medium bowl, combine 2 cups oats, almond milk, maple syrup, and cinnamon. Stir well, cover, and refrigerate overnight.
- Preheat Oven: The next morning, preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Combine Ingredients: To the soaked oats, add the beaten egg and baking powder; mix until combined. Gently fold in the blueberries. Pour the mixture into the prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, mix 1 cup oats, flour, brown sugar, and salt. Stir in melted coconut oil until the mixture becomes crumbly.
- Assemble and Bake: Sprinkle the streusel topping evenly over the oat mixture. Bake for 30-40 minutes, until the top is golden brown and the oatmeal is set. If the streusel browns too quickly, cover it loosely with foil.
- Serve: Allow the baked oatmeal to cool for 10-15 minutes before serving. Enjoy warm, or store leftovers in the refrigerator for up to 5 days.
Servings and Timing
- Servings: 8 servings
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 30-40 minutes
- Total Time: Approximately 1 hour (plus soaking)
Storage/Reheating
Store any leftover Overnight Blueberry Baked Oatmeal Crisp in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave individual portions for 30-60 seconds or heat in the oven at 350°F (175°C) for 10-15 minutes, until warmed through.
FAQs
1. Can I make this recipe gluten-free?
Yes, you can use oat flour or almond meal instead of all-purpose flour for the streusel topping to make this recipe gluten-free.
2. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw them slightly and blot off any excess moisture before adding them to the mixture.
3. How can I make this recipe vegan?
To make this recipe vegan, simply use a flax egg instead of a regular egg. You can make a flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes to thicken.
4. Can I use a different type of milk?
Yes, you can use any milk of your choice. Unsweetened almond milk is just one option, but oat milk, coconut milk, or regular dairy milk will work as well.
5. Can I make this oatmeal crisp without maple syrup?
Yes, you can use any sweetener you prefer, such as honey, agave, or coconut sugar, to replace the maple syrup.
6. How long does it take to bake the oatmeal crisp?
It will take about 30-40 minutes to bake the oatmeal crisp, depending on your oven. The top should be golden brown and the oatmeal should be set.
7. Can I prepare this recipe in advance?
Yes! This recipe is designed to be prepared the night before. Simply refrigerate the oatmeal mixture overnight and bake it the next morning.
8. Can I double this recipe?
Yes, you can double the ingredients and bake the oatmeal in a larger dish. Just make sure to adjust the baking time accordingly.
9. How can I make this oatmeal less sweet?
If you prefer a less sweet version, you can reduce the amount of maple syrup or sweetener used in the recipe. You can also omit the brown sugar in the streusel topping for a more subtle flavor.
10. Can I add other fruits to the oatmeal?
Yes, you can add other fruits such as raspberries, strawberries, or blackberries. Just make sure to adjust the quantity to your taste.
Conclusion
Overnight Blueberry Baked Oatmeal Crisp is a perfect breakfast option that’s easy to prepare, healthy, and delicious. With its blend of oats, blueberries, and streusel topping, it’s a comforting dish that’s great for both busy mornings and leisurely brunches. Whether you’re feeding your family or prepping for the week, this recipe is a winner that will leave everyone satisfied and coming back for more!
Overnight Blueberry Baked Oatmeal Crisp
- Total Time: Approximately 1 hour (plus soaking)
- Yield: 8 servings
- Diet: Vegan
Description
This Overnight Blueberry Baked Oatmeal Crisp is the perfect make-ahead breakfast for busy mornings or relaxed brunches. Packed with nutritious oats and juicy blueberries, topped with a golden streusel, this dish is both healthy and delicious. It’s a versatile recipe that can easily be made gluten-free, vegan, and customizable with various fruits or sweeteners. Prepare it the night before and bake in the morning for a comforting start to your day.
Ingredients
Ingredients:
For the Oatmeal:
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk (or milk of choice)
- ⅓ 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)
For the 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
Instructions:
- Prepare the Oat Mixture: In a medium bowl, combine oats, almond milk, maple syrup, and cinnamon. Stir well, cover, and refrigerate overnight.
- Preheat Oven: The next morning, preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Combine Ingredients: Add beaten egg and baking powder to the soaked oats. Stir until combined. Gently fold in blueberries. Pour mixture into prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, mix oats, flour, brown sugar, and salt. Stir in melted coconut oil until the mixture becomes crumbly.
- Assemble and Bake: Sprinkle streusel topping over oat mixture. Bake for 30-40 minutes until golden brown and oatmeal is set. If streusel browns too quickly, cover loosely with foil.
- Serve: Cool for 10-15 minutes before serving. Enjoy warm, or refrigerate leftovers for up to 5 days.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
- Substitutions: Use oat flour or almond meal for gluten-free options and flax eggs for a vegan version.
- Sweeteners: Maple syrup can be replaced with honey or agave, and coconut sugar can substitute for brown sugar.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 30-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
