If you’re searching for a wholesome and satisfying breakfast, look no further than this Overnight Blueberry Baked Oatmeal Crisp. Combining the creamy texture of baked oatmeal with the sweetness of blueberries and a crunchy topping, this recipe is perfect for meal prepping and ensures a great start to your day.
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
Directions:
Prepare the Oatmeal Mixture:
In a large bowl, combine 2 cups rolled oats, milk, blueberries, applesauce, maple syrup, eggs, vanilla extract, ground cinnamon, salt, and baking powder. Mix until well combined.
Cover the bowl and refrigerate overnight to let the flavors meld.
Preheat Oven:
The next morning, preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish to prevent sticking.
Prepare the Crisp Topping:
In a medium bowl, mix together 1/2 cup rolled oats, almond flour, chopped nuts, melted coconut oil, maple syrup, and ground cinnamon until the mixture is crumbly.
Assemble and Bake:
Pour the oatmeal mixture into the prepared baking dish, spreading it evenly.
Sprinkle the crisp topping evenly over the oatmeal mixture.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
Serve:
Allow the baked oatmeal to cool slightly before serving. Enjoy it warm right out of the oven or store any leftovers in the refrigerator.
Serving Tips:
Warm or Cold: This baked oatmeal crisp can be enjoyed warm straight from the oven or served cold from the refrigerator. Reheat individual portions in the microwave for about 30-45 seconds if you prefer it warm.
Toppings: Enhance your serving with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of additional fresh berries for extra flavor and texture.
Portion Control: Use a sharp knife to cut the baked oatmeal into even squares. Serve each portion with a side of fresh fruit or a small handful of nuts for a balanced breakfast.
Accompaniments: Pair with a hot cup of coffee, tea, or a glass of freshly squeezed juice to round out your breakfast.
Storage Tips:
Refrigeration: Store leftover baked oatmeal crisp in an airtight container in the refrigerator. It will keep well for up to 5 days.
Freezing: To freeze, cut the cooled baked oatmeal into individual portions and wrap each one tightly in plastic wrap or aluminum foil. Place wrapped portions in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: For best results, reheat individual portions in the microwave or oven. To reheat in the oven, cover with foil and bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
Serving Fresh: If you’re making this for a special occasion or want to enjoy it fresh, consider preparing the oatmeal mixture and crisp topping separately. Assemble and bake just before serving for optimal freshness and texture.
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FAQs:
Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can use quick oats in place of old-fashioned rolled oats. However, keep in mind that quick oats will create a softer texture in the baked oatmeal. Old-fashioned rolled oats provide a chewier texture and more structure, which is ideal for this recipe.
Can I make this recipe without eggs?
Absolutely! To make this recipe egg-free, substitute the eggs with flax eggs or chia eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like. For chia eggs, use the same ratio with chia seeds. This will help bind the ingredients together and maintain the texture of the baked oatmeal.
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly in this recipe. There’s no need to thaw them before adding them to the mixture. Just be aware that they may release more moisture during baking, which might slightly alter the texture of the oatmeal.
How do I adjust the recipe for a larger or smaller batch?
To adjust the recipe, simply scale the ingredients up or down based on your needs. For a larger batch, multiply the ingredients accordingly and use a larger baking dish. For a smaller batch, halve the ingredients and use a smaller dish, such as an 8×8-inch pan. Baking times may vary slightly with different pan sizes, so check for doneness by ensuring the top is golden brown and the oatmeal is set.
Conclusion:
This Overnight Blueberry Baked Oatmeal Crisp is not just a treat for your taste buds but also a nourishing start to your day. Give it a try and enjoy a deliciously hearty breakfast that’s both easy to prepare and satisfying to eat!
📖 Recipe:
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Overnight Blueberry Baked Oatmeal Crisp
- Total Time: 8 hours 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
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
