Description
This Blueberry Baked Oatmeal Crisp is a wholesome and comforting breakfast dish that combines hearty rolled oats with juicy blueberries, topped with a sweet, crunchy oat and brown sugar crisp. Baked until golden and crisp, it’s perfect for a cozy morning or meal prep and serves 6.
Ingredients
Scale
Oatmeal Base
- 2 cups rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 3/4 cups milk of choice
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
- 2 cups blueberries
Crisp Topping
- 1/2 cup rolled oats
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 2 tablespoons butter
Instructions
- Prepare the baking dish: Grease an 8×8 inch baking dish thoroughly to prevent sticking. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Combine dry ingredients: In a large bowl, mix together the rolled oats, cinnamon, salt, and baking powder, forming your oat base dry mix.
- Mix wet ingredients: In a separate bowl, whisk together the milk, maple syrup, egg, vanilla extract, and melted butter until smooth and combined.
- Combine wet and dry mixes: Pour the wet ingredients into the dry mixture and stir well until fully combined. Gently fold in the fresh blueberries to distribute evenly.
- Pour into baking dish: Transfer the oatmeal mixture into the prepared baking dish, spreading it out evenly.
- Prepare the topping: In a small bowl, mix the rolled oats, flour, and brown sugar. Cut in the butter until the mixture is crumbly. Sprinkle this topping evenly over the oatmeal base in the dish.
- Bake the oatmeal: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the topping turns golden brown and crisp.
- Cool and serve: Remove from oven and let the baked oatmeal cool for a few minutes before serving, allowing it to set slightly for easy slicing.
Notes
- For a dairy-free option, use almond milk or other plant-based milk and substitute butter with coconut oil or vegan butter.
- You can substitute blueberries with other berries or fruit such as raspberries, strawberries, or chopped apples.
- Use gluten-free oats if you need a gluten-free breakfast.
- Leftovers can be refrigerated and reheated in the microwave.
- To make it vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested) and use vegan butter.
