Description
This Overnight Blueberry Baked Oatmeal Crisp is a wholesome and comforting breakfast dish that combines soaked oats with fresh blueberries and a crunchy streusel topping. Prepared the night before and baked in the morning, it offers a deliciously warm, fruity, and cinnamon-spiced start to your day. Perfect for meal prep, it is easily adaptable for vegan and gluten-free diets, making it a versatile and nourishing option.
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 the rolled oats, almond milk, maple syrup, and ground cinnamon. Stir well to mix all the ingredients evenly. Cover the bowl and refrigerate overnight to allow the oats to soak and flavors to meld.
- Preheat Oven: The next morning, preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish thoroughly to prevent sticking and set it aside.
- Combine Ingredients: Remove the oat mixture from the refrigerator. Add the beaten egg and baking powder to the soaked oats, stirring until fully incorporated. Gently fold in the fresh or slightly thawed blueberries to avoid breaking them. Pour this mixture evenly into the prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, combine oats, flour, brown sugar, and salt. Stir in the melted coconut oil until the mixture becomes crumbly and well combined, forming a streusel topping.
- Assemble and Bake: Sprinkle the streusel topping evenly over the oat mixture in the baking dish. Place the dish in the oven and bake for 30-40 minutes until the top is golden brown and the oatmeal is set in the center. If the topping starts to brown too quickly, loosely cover the dish with foil to prevent burning.
- Serve: Allow the baked oatmeal crisp to cool for 10-15 minutes before serving. Enjoy it warm for the best texture and flavor. Leftovers can be refrigerated and will keep well for up to 5 days.
Notes
- Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set to gel) to make this recipe vegan.
- Substitute almond milk with any milk of your choice, such as oat, soy, or dairy milk.
- For a gluten-free version, replace all-purpose flour with oat flour or almond meal, and ensure oats are certified gluten-free.
- If using frozen blueberries, thaw them slightly and blot dry to avoid excess moisture in the oatmeal.
- Covering the dish loosely with foil during baking prevents the streusel topping from burning if it browns too fast.
- This dish can be stored in the refrigerator for up to 5 days and reheated for a quick breakfast.
