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!
You all know I love my oatmeal because I’ve told you so time and time again. I have lots of baked oatmeal recipes here on the blog already, but this overnight blueberry baked oatmeal takes the cake.
This baked oatmeal recipe is a cross between overnight oats and baked oatmeal.
It’s 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 to learn how to make them!
Overnight Baked Oatmeal
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. 🙂
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 overnight baked oatmeal recipe 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 tips and substitutions
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.
More delicious breakfast and brunch recipes!
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:
- 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 8x8" 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.
Amount Per Serving: Calories: 526 Total Fat: 26g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 26mg Sodium: 113mg Carbohydrates: 64g Fiber: 7g Sugar: 23g Protein: 12g