Overnight Blueberry Baked Oatmeal Crisp

Overnight Blueberry Baked Oatmeal Crisp is baked oatmeal assembled mostly the night before, then baked in the morning.  It’s topped with a coconut oil crumble that makes this like breakfast fruit crisp, so it’s perfect for that special brunch!

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You all know I love my oatmeal because I’ve told you so time and time again.  I have two baked oatmeals here on the blog already (apple blackberry and blueberry morning glory), but this one takes the cake.   It’s an overnight oatmeal/baked oatmeal/fruit crisp hybrid, and I’m so glad I made it.  So, so glad. 🙂

If you’re not familiar with overnight oats, you simply toss old fashioned rolled oats with the milk of your choice, a bit of sweetener, and some cinnamon if you’re so inclined, and leave it in the fridge overnight.  The oats absorb the liquid and they’re ready to eat in the morning with fresh fruit, compotes, nuts, etc.  I made these Blueberry Overnight Oatmeal Parfaits last year and was instantly hooked.

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My thinking behind this Overnight Blueberry Baked Oatmeal Crisp was to get most of the oats to absorb the liquid before baking so that we can top them with a crispy, coconut oil crumble and make it like a breakfast crisp.  Why on earth would anybody want to top baked oatmeal with a crumble that includes even more oatmeal?

Well, I told you I love my oatmeal. 🙂

The crumble topping idea came to me months ago when I made a blueberry baked oatmeal and I thought how fun it would be to make it like a breakfast crisp.  The first time I tried it,  I knew I had to share it ASAP — it was amazing!  It’s like a cross between baked french toast and fruit crisp — you can barely tell it’s oatmeal in there because it’s so downright soft.  If you’ve had baked oatmeal before you know the leftovers can be dry, so adding milk is pretty much required.  Not this one — it’s still perfectly moist a day or two later.  If you have leftovers, that is.

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You can use butter in place of the coconut oil here, but I’m not sure I’ll ever use butter in a crumble again.  The coconut oil gave the crumble such an incredible flavor, and I really hope you try it!

Needless to say, this is the perfect make ahead brunch item for Mother’s Day or any special occasion.  The oats are assembled the night before, and the crumble can be done the day before also and stored in the refrigerator.  All you have to remember is the crumble isn’t added until halfway through the baking time until most of the liquid has been absorbed, because we don’t want it to sink.  We want it to get nice, golden brown, and crispy. 🙂

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This breakfast is the epitome of a special breakfast, and it really does seem like dessert, only healthier because it’s full of oats.   You can customize this to suit your tastes through the fruit, sweetener, milk, etc.   It’s nice that you can change it up so it’ll never get old…not that it ever would.  It won’t get old for me. 🙂

**I will be away from my computer until Tuesday, 5/11, and will respond to any comments and emails at that time.  Enjoy your week!

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Overnight Blueberry Baked Oatmeal Crisp
Prep time
Cook time
Total time
Overnight Blueberry Baked Oatmeal Crisp is baked oatmeal reminiscent of baked french toast, but is made completely with oats! It's topped with a coconut oil crumble, which makes it one special breakfast!
Serves: About 8 servings
For the oats:
  • 2 cups old fashioned rolled oats
  • 2 cups milk of your choice (I used almond milk)
  • ⅓ cup sweetener of your choice (I used maple syrup)*
  • 2 teaspoons ground cinnamon
  • 1 beaten egg
  • 1 teaspoon baking powder
  • 1½ cups fresh or frozen blueberries (thawed if frozen)
For the crumble:
  • 1 cup old fashioned rolled oats
  • ½ cup flour*
  • ½ cup brown sugar
  • pinch of salt
  • ½ cup coconut oil, melted*
Prepare the oatmeal:
  1. Place the oats, milk, sweetener, and cinnamon in a medium to large bowl and stir. Cover with plastic wrap and refrigerate over night. Do not add the egg or baking powder.
  2. The next morning, preheat the oven to 350 degrees and grease an 8x8" square baking dish. Set aside.
  3. Whisk the beaten egg and baking powder into the oatmeal mixture until there are no lumps. Stir in the berries. Pour the mixture into the prepared baking dish and bake for 20 minutes or until the majority of the liquid is absorbed.
  4. While the oatmeal bakes, prepare the crumble. Stir the oats, flour, and sugar, and pinch of salt together in a medium bowl. Stir in the melted coconut oil and let stand until the oatmeal has absorbed most of the liquid. Top the oatmeal evenly with the crumble and continue to bake for 20-30 minutes, or until puffed, bubbly, and golden brown.
  5. If the oatmeal is puffed and bubbly but the crumble hasn't browned, place it on the middle rack under the broiler for a few minutes until golden.
  6. Remove from heat and let stand 10-15 minutes. Serve and enjoy!
*Milk options include whole milk, skim milk, coconut milk, almond milk, etc.
*Sweetener options include maple syrup, honey, brown sugar, or coconut sugar.
*This oatmeal may be made gluten free by substituting a gluten free flour blend or almond meal for the flour in the crumble.
*Butter may be substituted for the coconut oil.
The crumble can also be made the day before and stored in an airtight container in the fridge.
Recipe by Flavor the Moments.