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. 🙂
FOR THE OATS:
2 cups old fashioned rolled oats
2 cups unsweetened almond milk or milk of your choice
1/4 cup pure maple syrup or sweetener of your choice
2 teaspoons ground cinnamon
1 large egg beaten
1 teaspoon baking powder
1½ cups fresh or frozen blueberries thawed if frozen
FOR THE STREUSEL:
1 cup old fashioned rolled oats
1/2 cup all purpose flour substitute with oat flour or almond meal if gluten intolerant
1/2 cup protein powder
pinch of salt
1/4 cup coconut oil melted*
Instructions 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 protein powder 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!
Makes 8 servings
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