Description
This Overnight Blueberry Baked Oatmeal Crisp is a delightful and wholesome breakfast treat perfect for busy mornings. Soaked oats infused with cinnamon and sweetened with maple syrup are combined with fresh blueberries and topped with a crunchy oat streusel. Baked to golden perfection, this dish is warm, comforting, and easy to prepare ahead of time.
Ingredients
Scale
Overnight Oat Mixture
- 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
Oatmeal Base
- 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 rolled oats, 2 cups of almond milk, maple syrup, and cinnamon. Stir well to mix all ingredients thoroughly. Cover the bowl 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 with coconut oil or butter to prevent sticking.
- Combine Ingredients: Add the beaten egg and baking powder to the soaked oat mixture. Stir until fully combined. Gently fold in the fresh or thawed blueberries to distribute them evenly throughout the mixture. Pour this mixture into the prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, mix together the rolled oats, flour, brown sugar, and salt. Stir in the melted coconut oil until the mixture forms a crumbly texture, which will create the crisp streusel topping.
- Assemble and Bake: Sprinkle the streusel topping evenly over the oat mixture in the baking dish. Place in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and the oatmeal is set. If the streusel starts to brown too quickly, loosely cover the dish with foil to prevent burning.
- Serve: Let the baked oatmeal cool for 10-15 minutes before serving. It is delicious served warm and can be stored in the refrigerator for up to 5 days for convenient leftovers.
Notes
- You can substitute the almond milk with any milk of your choice.
- For a vegan version, use a flax egg instead of a chicken egg and coconut oil instead of butter.
- Fresh or frozen blueberries can be used; if using frozen, thaw them lightly and pat dry to reduce excess moisture.
- To keep the dish gluten-free, substitute all-purpose flour with oat flour or almond meal.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
