Description
This Overnight Blueberry Baked Oatmeal Crisp combines creamy baked oatmeal with juicy blueberries and a crispy, nutty topping for a deliciously nutritious breakfast. Perfect for meal prep, this easy recipe can be made ahead and enjoyed warm or cold. Ideal for busy mornings, this recipe offers a wholesome start to your day with minimal fuss.
Ingredients
For the Oatmeal:
2 cups old-fashioned rolled oats
1 1/2 cups milk (dairy or non-dairy)
1 cup blueberries (fresh or frozen)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
For the Crisp Topping:
1/2 cup old-fashioned rolled oats
1/4 cup almond flour
1/4 cup chopped nuts (such as almonds or pecans)
2 tablespoons coconut oil, melted
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
Instructions
- In a large bowl, combine the rolled oats, milk, blueberries, applesauce, maple syrup, eggs, vanilla extract, ground cinnamon, salt, and baking powder. Mix well and cover. Refrigerate overnight.
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a medium bowl, mix together the rolled oats, almond flour, chopped nuts, melted coconut oil, maple syrup, and ground cinnamon until crumbly.
- Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the crisp topping over the oatmeal mixture.
- Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
- Allow to cool slightly before serving. Enjoy warm or store leftovers in the refrigerator.
Notes
Feel free to substitute blueberries with other fruits like raspberries or chopped apples.
For an egg-free version, use flax eggs or chia eggs.
Adjust the sweetness to your preference by increasing or decreasing the maple syrup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (Overnight Chill: 8 hours)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving