Description
This Blueberry Baked Oatmeal Crisp is a delightful and wholesome breakfast treat that combines hearty oats with sweet blueberries and a crunchy topping. Perfect for a cozy morning meal!
Ingredients
Scale
Main Oatmeal Mixture:
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
Crisp Topping:
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (optional)
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt.
- Whisk wet ingredients: In a separate bowl, whisk together milk, maple syrup, egg, melted butter, and vanilla.
- Combine wet and dry: Pour wet ingredients into dry ingredients and stir until mixed. Fold in blueberries.
- Make topping: In a small bowl, mix topping oats, nuts, flour, brown sugar, and butter until crumbly.
- Assemble and bake: Pour oatmeal mixture into dish, top with crisp topping, and bake for 35–40 minutes until golden and set.
- Cool and serve: Let cool for 5–10 minutes before serving warm.
Notes
- Serve with milk, yogurt, or whipped cream.
- Keeps well in the fridge for up to 4 days.
- Reheats nicely for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 12g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
