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!Print
I'm a wife, mother, and food blogger, residing in the San Francisco Bay Area. I graduated from culinary school in March 2014, and I'm a food blogger at flavorthemoments.com, where I publish a combination of my own recipes and adaptions of others. My style of food is fresh, seasonal, and always homemade.