Sunday Brunch: Overnight Blueberry Muffin Oatmeal

Ingredients

For the Oats

• 1 ¾ c. old fashioned oats
• ¼ c. brown sugar
• 1/8 tsp. kosher salt
• 1 ½ c. milk
• 1 egg
• 2 tbsp. butter, melted
• 1 tsp. vanilla extract
• 1 c. blueberries
• Vanilla yogurt for serving

For the Crumb Topping

• ¼ c. cold butter (1/2 stick), cut into cubes
• ¼ c. sugar
• ¼ c. flour
• 1 tbsp. maple syrup

Directions

1. In a large mixing bowl, stir together the oats, sugar, baking powder, and salt.
2. In a small bowl, combine the milk, egg, melted butter and vanilla extract.
3. Pour the milk mixture over the oats mixture and stir to combine. Carefully fold in the blueberries.
4. Spray a 9-inch pie pan with non-stick spray and pour in the oatmeal mixture. Cover and store overnight in the fridge.
5. The next morning, make the crumb topping by cutting together the cold butter, sugar, flour, and maple syrup. This can be done with a fork, but the finished crumble should look like small peas.
6. Preheat your oven to 350. Remove the oats from the fridge, uncover and top with the crumble mixture. Place in the oven to bake for 30-35 minutes or until golden brown on top. If the top hasn’t browned by this time, just turn on the broiler, watched for a minute or two. Spoon into a bowl and serve warm with a dollop of vanilla yogurt. Enjoy!