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

Overnight blueberry baked oatmeal in baking dish

I start my day with oatmeal in a variety of forms on most mornings, but one of my favorite ways to enjoy it is baked. This Blueberry Baked Oatmeal recipe is the ultimate breakfast! It’s a cross between overnight oats and baked oatmeal for the best of both worlds.

If you’re not familiar with overnight oats, they’re simply rolled oats soaked in liquid overnight until softened.  The oats absorb the liquid, and they’re ready to eat in the morning with your favorite toppings. 

See my blueberry overnight oats recipe to learn how to make them.

Overnight blueberry baked oatmeal in baking dish with serving removed

I’d never tried using overnight oats in baked oatmeal until I got the idea to top it with streusel for this recipe.

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. 🙂

Front view of overnight blueberry baked oatmeal on a white plate

The idea to top baked oatmeal with streusel came to me months ago after I made a blueberry baked oatmeal.  I thought it would be fun to make it like a breakfast crisp, and tried it shortly thereafter.  

It was absolutely amazing, and I knew I had to share it with you!

This is the fluffiest baked oatmeal you’ll every eat.  The overnight oats are responsible for the fluffier texture.  

Most baked oatmeal is dense and dry, so this recipe will amaze you.  

Recipe notes

  • Substitute butter in place of the coconut oil here for the streusel if desired.
  • The oats are assembled the night before, and the crumble may also be made the day before and stored in the refrigerator.
  • Customize this recipe to suit your tastes using your favorite milk, sweetener and fruit.
Overnight blueberry baked oatmeal on a white plate with spoon

More delicious oatmeal recipes:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Overnight blueberry baked oatmeal in baking dish on wire rack

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!

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For the oats:

  • 2 cups old fashioned rolled oats
  • 2 cups unsweetened almond milk or milk of your choice
  • cup pure maple syrup or sweetener of your choice
  • 2 teaspoons ground cinnamon
  • 1 large egg beaten
  • 1 teaspoon baking powder
  • 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 packed
  • pinch of salt
  • ½ cup coconut oil melted*


Prepare the oats:

  • 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.
  • The next morning, preheat the oven to 375 degrees and grease an 8×8″ square baking dish. Set aside.
  • 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:

  • 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.
  • 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.
  • Remove from heat and cool on a wire rack for 10-15 minutes.
  • Serve and enjoy!


  • The streusel topping may also be made in advance and stored in an airtight container in the fridge until ready to use.
  • Store leftovers in the refrigerator for 3-4 days.


Serving: 1g, Calories: 384kcal, Carbohydrates: 54g, Protein: 6g, Fat: 17g, Saturated Fat: 12g, Cholesterol: 23mg, Sodium: 150mg, Potassium: 197mg, Fiber: 4g, Sugar: 25g, Vitamin A: 49IU, Vitamin C: 3mg, Calcium: 156mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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