WildBlueberry Oatmeal Bake Crumble

This one has got me HOOKED – no relation to the movie. WildBlueberry Oatmeal Bake Crumble. What a mouthful! BUT if I’m being honest, I could not stop filling my face with this oatmeal bake. It’s become a regular. Once I captured a decent pic (featured – good enough, right?), I could NOT wait to dig in. I literally sat on the floor, and forked(?) my way through nearly half of that crumble. I phoned a friend while doing so: “whatcha doin’?”…I managed to mutter out as I slowly lost my train of thought wandering in-and-out of a blissful foodie trance.

You know you’ve got a GOOD friend when they understand every word out of your more than full mouth, and aren’t even phased about your total lack of pronunciation. Anyways, we went on to have one of the BEST chats. Whenever there’s good food around, I tend to do a happy dance. I think there’s a little humming too. Does anyone else do a happy dance?? This is how I’m relating that great chat with my friend. I was happy! It must be genetic, or at least the dancing bit is. My sister does the EXACT same – yes, you do Shannon.

It may taste like dessert, but this bake is gluten free, refined sugar free, full of fibre, antioxidants, & other goodies…AND that crumble – da’ bomb. It’s ALL good. I LOVE this oatmeal bake because it’s packing 3&1/2cups of organic blueberries. When it bakes, all of those blueberry juices seep throughout. Sometimes you can’t even find the oatmeal! I also layer the different ingredients, so you get a little something different along the way. More reasons to love this recipe…it can be thrown together in about 15mins – and then tossed in the oven to bake. I actually prefer mine cold. I know, right. It’s a bake? Refrigerated and then scoop out a (extra large) piece the next day – YUM.

If you’re looking for reasonably priced organic frozen blueberries…Costco has always been my best bet. I love them SO much my freezer is always fully stocked.

WildBlueberry Oatmeal Bake Crumble
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

It may taste like dessert, but this WildBlueberry Oatmeal Bake Crumble is gluten free, refined sugar free, full of fibre, antioxidants, & other goodies…AND that crumble – da’ bomb. It’s definitely easy to overindulge with this one! Simply delicious.

Course: breakfast, snack, sweet treat
Cuisine: *plant based + gluten free
Keyword: blueberry, oatmeal, bake, crumble
Servings: 12
Author: thecrimsonsink
Ingredients
Oatmeal
  • 3&1/2 cups (frozen) organic blueberries, semi-thawed
  • 1&1/2 cups unsweetened almond milk
  • 2 tbsp lemon juice
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 cups rolled oats *gluten free
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamon
  • 1/4 tsp sea salt
Crumble Topping
  • 1 cup rolled oats *gluten free
  • 1 cup almond flour
  • 1 tbsp tapioca starch
  • 1/2 cup coconut palm sugar
  • 1/4 tsp sea salt
  • 1/2 cup organic coconut strips
  • 1/3 cup coconut oil, melted
Instructions
  1. Preheat the oven to 375*F. Spray a 9x9inch baking pan with a little oil.
  2. *Before prepping all of the other ingredients, I usually add the frozen blueberries to a small bowl and place them onto the stove top while the oven is preheating. It should thaw out the blueberries just enough (don’t want them totally thawed – too mushy).

  3. In a small bowl, add the almond milk and lemon juice. Let is rest a few minutes to curdle. Then add the maple syrup and vanilla. Stir well to combine.
  4. In another bowl, add the rolled oats, baking powder, cinnamon, cardamon, and sea salt. Stir well. Pour the almond milk mixture over top, stir well, and set aside.

  5. Prepare the crumble.
  6. In a separate bowl, add the rolled oats, almond flour, tapioca starch, coconut palm sugar, and coconut strips. Gently toss – I just use my fingers for this part. Slowly pour over the melted coconut oil, gently blending & scrunching with your fingers as you go. Once all of the oil has been added, the crumble mixture should feel a little like wet sand.

  7. Take the prepared baking pan and pour in the wet oatmeal mixture. It will be soupy, but just move around the oats until evenly distributed throughout the pan.

  8. Next, take handfuls (or use a large spoon – I like to get my hands dirty:) and add mounds of blueberries on top of the oatmeal mixture. *The mounds help when baking (excess moisture can escape) and create nice, gooey blueberry dense bites throughout the bake. I had some spots that were piled 2inches high! Yum.

  9. Lastly, add the crumble topping to all the ‘valley’ spots working around the blueberry mounds. Yes, you should have some blueberries peeking through the crumble – not one flat layer. There’s a lot of it, but be sure to use up all of that crumble. As it bakes, things will even out a little.

  10. Place the oatmeal bake crumble in the oven, and bake for 40-45mins. I have a gas oven and it bakes for 40mins turning out perfectly every time (it has hot spots though – hot oven).

  11. *If your oven is like mine and cooks hot, once the top of the crumble is golden-brown, gently lay a piece of tinfoil over the top of the baking pan. It’s usually at the 15-20min mark for me.

  12. Remove from the oven and allow to cool for a few minutes before serving.

  13. Store any leftovers in the fridge. Good for 3-5days.

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