If you’re searching for a breakfast that’s both nourishing and a total delight to wake up to, look no further than this Overnight Blueberry Baked Oatmeal Crisp. Bursting with juicy blueberries and crowned with a golden, buttery crumble, this dish transforms humble pantry staples into a breakfast treat that feels special, yet couldn’t be easier to prepare. All the magic happens while you sleep, and in the morning, you’re greeted with a slice that’s hearty, subtly sweet, and begging to be enjoyed with your favorite toppings. Whether you’re hosting brunch or just want to make weekday mornings feel a bit more magical, this is a recipe you’ll return to again and again.
Ingredients You’ll Need
The best part about this Overnight Blueberry Baked Oatmeal Crisp recipe is just how accessible the ingredients are—each one plays a unique part, bringing texture, richness, or that oh-so-satisfying flavor pop. Don’t skip any, as together they create breakfast perfection!
- Rolled oats: These give our oatmeal crisp its satisfyingly chewy base, and soak up just enough liquid overnight for the perfect bite.
- Pecans or walnuts: A handful of chopped nuts lends a lovely crunch and toasty flavor in every spoonful.
- Baking powder: Just a touch helps lift the oats, keeping everything light and not too dense.
- Cinnamon: This warm spice cozies up the whole dish and tastes especially dreamy with blueberries.
- Salt: A pinch brings out all the natural sweetness and balances the flavors.
- Milk of choice: Use whatever milk you love—dairy or non-dairy both work beautifully.
- Plain Greek yogurt: Adds creaminess and a little tang, making every bite extra satisfying.
- Maple syrup or honey: Natural sweetness ties everything together while keeping it breakfast-appropriate.
- Eggs: These help bind the oats and give the baked crisp structure.
- Vanilla extract: For that delicious, aromatic base note—don’t skip it!
- Fresh or frozen blueberries: The star of the show! Bursts of juicy sweetness in every bite.
- Brown sugar: This makes the crumb topping so rich and lovely, with hints of caramel.
- Cold unsalted butter: Cut into cubes for the ultimate crumbly, melt-in-your-mouth topping.
How to Make Overnight Blueberry Baked Oatmeal Crisp
Step 1: Gather Your Ingredients
Begin by measuring out all the ingredients for your Overnight Blueberry Baked Oatmeal Crisp. Having everything ready to go might seem like a small step, but it makes the whole process smooth and stress-free!
Step 2: Mix the Dry Ingredients
In a large bowl, stir together the rolled oats, your favorite nuts, baking powder, cinnamon, and salt. This mixture sets up the hearty base and ensures every square inch gets a little bit of spice and crunch.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together milk, Greek yogurt, maple syrup, eggs, and vanilla extract until you have a creamy, uniform mixture. This adds both flavor and helps the oats soak up all that moisture while chilling overnight.
Step 4: Combine and Add Blueberries
Pour the wet ingredients over the dry, then stir gently until everything’s well combined. Now, gently fold in those beautiful blueberries, being careful not to squish them—they’ll burst perfectly in the oven.
Step 5: Assemble and Refrigerate Overnight
Lightly grease a 9×9-inch baking dish, then pour your oatmeal mixture in. Smooth the top, cover, and let it chill overnight in the fridge. The oats and berries soak up flavor, so the Overnight Blueberry Baked Oatmeal Crisp is ready for baking first thing the next day!
Step 6: Prepare and Add the Crisp Topping
The next morning, preheat your oven to 350°F (175°C). In a small bowl, combine brown sugar with the cold cubed butter, using your fingers (or a pastry cutter) to blend it into a crumbly mixture. Sprinkle this evenly over the chilled oat mixture for that irresistible, golden-brown topping.
Step 7: Bake Until Golden
Slide the dish into the oven and bake for 35 to 40 minutes. The Overnight Blueberry Baked Oatmeal Crisp is done when the top is golden and the oatmeal is just set in the middle. Let it cool for 5 to 10 minutes so it slices up nicely and is warm—not scorching—when served.
How to Serve Overnight Blueberry Baked Oatmeal Crisp
Garnishes
Give your slice some love with a swirl of creamy yogurt, a drizzle of warm maple syrup, or a shower of fresh berries on top. These simple garnishes make every bite as pretty as it is delicious.
Side Dishes
Pair this breakfast star with a bright fruit salad or a few slices of crisp bacon. If you’re hosting brunch, a pitcher of freshly squeezed orange juice never hurts either!
Creative Ways to Present
Try dividing the mixture into single-serve ramekins for adorable, individual oat crisps. Or, cut cooled squares and layer them in parfait glasses with yogurt and extra blueberries for a breakfast trifle that wows at the table.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Overnight Blueberry Baked Oatmeal Crisp tightly and pop it in the fridge. It keeps beautifully for up to 5 days and is just as tasty cold or rewarmed for busy mornings.
Freezing
If you want to meal-prep, freeze individual portions of oatmeal crisp wrapped in parchment and tucked into a resealable bag. They’ll keep for up to 2 months—just thaw overnight in the fridge or defrost gently in the microwave.
Reheating
To bring your leftovers back to their morning glory, simply reheat slices in the microwave for 30–60 seconds, or pop them in a low oven until warmed through. The topping may even get a little extra crisp!
FAQs
Can I make Overnight Blueberry Baked Oatmeal Crisp dairy-free?
Absolutely! Use your favorite non-dairy milk and swap in a dairy-free yogurt. Even the butter in the topping can be replaced with cold coconut oil or a vegan butter substitute.
Is it possible to use frozen blueberries?
Yes, you can use fresh or frozen blueberries interchangeably. There’s no need to thaw the frozen berries first; just fold them in as you would with fresh. Your crisp will turn out perfectly every time.
Do I have to let it soak overnight?
Letting the oats soak overnight improves the texture and deepens the flavor, but in a pinch you can let the mixture rest for at least 2 hours before baking. The results are still delicious, though overnight is best if you have the time.
What can I use instead of pecans or walnuts?
If you don’t have pecans or walnuts, try sliced almonds or sunflower seeds for crunch. Or leave the nuts out entirely for a nut-free version that’s just as enjoyable!
Can I make this recipe gluten-free?
Definitely—the recipe is naturally gluten-free as long as you use certified gluten-free oats. Always double-check your packaging if you’re serving someone with a gluten sensitivity.
Final Thoughts
If you’ve never tried making an Overnight Blueberry Baked Oatmeal Crisp before, let this be the breakfast that brightens your week! I can’t wait for you to experience just how easy, flavorful, and comforting this recipe truly is. Give it a try and discover just how wonderful mornings can taste.
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Overnight Blueberry Baked Oatmeal Crisp Recipe
- Total Time: 55 minutes plus chilling time
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free (if using certified gluten-free oats)
Description
This Overnight Blueberry Baked Oatmeal Crisp is a wholesome and delicious breakfast option that can be prepared the night before for a stress-free morning. Loaded with blueberries and topped with a crunchy oat topping, it’s a perfect balance of flavors and textures.
Ingredients
Oatmeal Mixture:
- 2 cups rolled oats
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk of choice
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Topping:
- 2 tablespoons brown sugar
- 2 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Oatmeal Mixture: In a large bowl, combine oats, nuts, baking powder, cinnamon, and salt. In another bowl, whisk together milk, Greek yogurt, maple syrup, eggs, and vanilla until smooth. Add wet ingredients to dry ingredients, stir until combined, and fold in blueberries. Pour into a greased 9×9-inch baking dish, cover, and refrigerate overnight.
- Topping: Preheat oven to 350°F. Mix brown sugar with cold butter cubes until crumbly. Sprinkle topping over oatmeal mixture. Bake for 35–40 minutes until golden and set. Let cool before serving.
Notes
- For extra flavor, add 1/2 teaspoon lemon zest to the batter.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes (plus overnight chilling)
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 55 mg
