This baked oatmeal can be assembled mostly the night before, then thrown in the oven in the morning. It’s topped with a coconut crumble that makes this like a breakfast fruit crisp, so it’s perfect for brunch or dessert.
By Marcie Bidou
I love my oatmeal I’ve even made an apple blackberry oatmeal and a baked blueberry morning glory), but this one takes the cake. It’s an overnight oatmeal/baked oatmeal/fruit crisp hybrid, and I’m so glad I made it. 
If you’re not familiar with overnight oats, you simply toss old fashioned rolled oats with the milk of your choice, a bit of sweetener, and some cinnamon if you’re so inclined, and leave it in the fridge overnight. The oats absorb the liquid and they’re ready to eat in the morning with fresh fruit, compotes, nuts, etc.
My thinking behind this Overnight Blueberry Baked Oatmeal Crisp was to get most of the oats to absorb the liquid before baking so that we can top them with a crispy, coconut oil crumble and make it like a breakfast crisp. It’s like a cross between baked french toast and fruit crisp — you can barely tell it’s oatmeal in there because it’s so downright soft. If you’ve had baked oatmeal before you know the leftovers can be dry, so adding milk is pretty much required. Not this one — it’s still perfectly moist a day or two later.
You can use butter in place of the coconut oil here, but I’m not sure I’ll ever use butter in a crumble again. The coconut oil gave the crumble such an incredible flavor, and I really hope you try it!
PrintBaked Blueberry Oatmeal Crisp
- Yield: 8 servings 1x
Description
Baked oatmeal can be assembled the night before and put in the oven in the morning. It’s topped with a coconut crumble, perfect for brunch or dessert.
Ingredients
- 2 cups old fashioned rolled oats
- 2 cups milk of your choice (I used almond milk)
- 1/3 cup sweetener of your choice (I used maple syrup)*
- 2 teaspoons ground cinnamon
- 1 beaten egg
- 1 teaspoon baking powder
- 1½ cups fresh or frozen blueberries (thawed if frozen)
- For the crumble:
- 1 cup old fashioned rolled oats
- ½ cup flour*
- ½ cup brown sugar
- pinch of salt
- ½ cup coconut oil, melted*
Instructions
- 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 350 degrees and grease an 8×8″ square baking dish. Set aside.
- Whisk the beaten egg and baking powder into the oatmeal mixture until there are no lumps. Stir in the berries. Pour the mixture into the prepared baking dish and bake for 20 minutes or until the majority of the liquid is absorbed.
- While the oatmeal bakes, prepare the crumble. Stir the oats, flour, and sugar, and pinch of salt together in a medium bowl. Stir in the melted coconut oil and let stand until the oatmeal has absorbed most of the liquid. Top the oatmeal evenly with the crumble and continue to bake for 20-30 minutes, or until puffed, bubbly, and golden brown.
- If the oatmeal is puffed and bubbly but the crumble hasn’t browned, place it on the middle rack under the broiler for a few minutes until golden.
- Remove from heat and let stand 10-15 minutes. Serve and enjoy!
Notes
*Milk options include whole milk, skim milk, coconut milk, almond milk, etc.
*Sweetener options include maple syrup, honey, brown sugar, or coconut sugar.
*This oatmeal may be made gluten free by substituting a gluten free flour blend or almond meal for the flour in the crumble.
*Butter may be substituted for the coconut oil. The crumble can also be made the day before and stored in an airtight container in the fridge.
- Category: Breakfast, Dessert
