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+ servings
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 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.
  • 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.

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