Name: Blueberry Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 35 min
Total time: PT-484838H7M53S
Cuisine: American
Ingredients: 2 cups old fashioned rolled oats; 2 cups unsweetened almond milk (or milk of choice); 1/3 cup pure maple syrup (or other preferred sweetener); 2 teaspoons ground cinnamon; 1 large egg, beaten; 1 teaspoon baking powder; 1 1/2 cups fresh or frozen blueberries (if using frozen, thaw and blot dry); 1 cup old fashioned rolled oats; 1/2 cup all-purpose flour (can substitute oat flour or almond meal); 1/2 cup brown sugar or coconut sugar; 1/4 teaspoon salt; 1/2 cup melted coconut oil or butter

Description

This Overnight Blueberry Baked Oatmeal Crisp is a cozy, make-ahead breakfast that feels like dessert but fuels your day with nourishing oats, sweet blueberries, and a crunchy streusel topping. Just soak, bake, and enjoy a warm, comforting morning treat with minimal effort.

Ingredients

For the Oat Base:

2 cups old fashioned rolled oats
2 cups unsweetened almond milk (or milk of choice)
1/3 cup pure maple syrup (or other preferred sweetener)
2 teaspoons ground cinnamon
1 large egg, beaten
1 teaspoon baking powder
1 1/2 cups fresh or frozen blueberries (if using frozen, thaw and blot dry)

For the Streusel Topping:

1 cup old fashioned rolled oats
1/2 cup all-purpose flour (can substitute oat flour or almond meal)
1/2 cup brown sugar or coconut sugar
1/4 teaspoon salt
1/2 cup melted coconut oil or butter

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Instructions

1. Prepare the Oats (Overnight):
In a large bowl, combine oats, almond milk, maple syrup, and cinnamon. Stir well.
Cover and refrigerate overnight to let the oats absorb the liquid and soften.

2. Assemble the Base (Next Morning):
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
Add the beaten egg and baking powder to the soaked oats and mix to combine.
Gently fold in the blueberries. Pour the mixture into the prepared baking dish and spread evenly.

3. Make the Streusel Topping:
In a medium bowl, stir together rolled oats, flour, brown sugar, and salt.
Add melted coconut oil (or butter) and mix until crumbly.
Sprinkle the streusel topping evenly over the oat mixture.

4. Bake and Cool:
Bake for 30–40 minutes, or until the oatmeal is set and the top is golden brown.
If the streusel starts to brown too quickly, loosely cover with foil during the last 10 minutes.
Let cool for 10–15 minutes before serving.

Notes

You can prepare the streusel the night before and store it separately in the fridge.
Serve warm as-is or with a splash of milk, a dollop of yogurt, or extra maple syrup.
Easily customizable—try it with raspberries, blackberries, or chopped apples.
Leftovers can be stored in the fridge for up to 5 days and reheated in the microwave.

Prep Time: 10 minutes (plus overnight soak)
Cook Time: 35 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American