Overnight Blueberry Baked Oatmeal Crisp

Overnight Blueberry Baked Oatmeal Crisp is overnight oats baked with blueberries and topped streusel topping.  It’s fluffy, delicious and the perfect make ahead breakfast or 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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Overnight Blueberry Baked Oatmeal Crisp

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 coconut oil crumble for a breakfast style fruit 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!


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This baked oatmeal recipe is a cross between baked french toast and fruit crisp — you can barely tell it’s oatmeal in there because it’s so downright fluffy.

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 soft and fluffy a day or two later.

If you have leftovers, that is.

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!

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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.

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 easily change up this baked oatmeal crisp recipe so it’ll never get old.

It will never get old for me. 🙂

More delicious brunch recipes!

Breakfast Fruit Tarts with Granola Crust

Carrot Cake Baked Oatmeal with Cream Cheese Glaze

Lemon Glazed Baked Donuts

Overnight Blueberry Baked Oatmeal Crisp

Overnight Blueberry Baked Oatmeal Crisp is overnight oats baked with blueberries and topped streusel topping.  It’s the perfect make ahead breakfast or brunch!


For the oats:

  • 2 cups old fashioned rolled oats
  • 2 cups unsweetened almond milk (or milk of your choice)
  • ⅓ cup pure maple syrup (or sweetener of your choice)
  • 2 teaspoons ground cinnamon
  • 1 beaten egg
  • 1 teaspoon baking powder
  • 1½ cups fresh or frozen blueberries (thawed if frozen)

For the streusel:

  • 1 cup old fashioned rolled oats
  • ½ cup all purpose flour (substitute with oat flour or almond meal if gluten intolerant)
  • ½ cup brown sugar
  • pinch of salt
  • ½ cup coconut oil, melted*


Prepare the oats:

  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 375 degrees and grease an 8×8″ square baking dish. Set aside.
  3. Stir the beaten egg and baking powder into the oatmeal mixture until well combined, then gently stir in the blueberries. Pour the mixture into the prepared baking dish and spread evenly.

Prepare the streusel:

  1. Stir the oats, flour, and sugar and pinch of salt together in a medium bowl. Stir in the melted coconut oil until combined. Top the oatmeal evenly with the streusel.
  2. Bake for 30-40 minute on the middle rack of the oven until the majority of the liquid has been absorbed.  If the streusel begins to brown too quickly during baking, cover loosely with foil for the remainder of the baking time.
  3. Remove from heat and cool on a wire rack for 10-15 minutes.
  4. Serve and enjoy!

Recipe Notes:

  • The streusel topping may also be made in advance and stored in an airtight container in the fridge until ready to use.

Recipe source:  Flavor the Moments

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