There’s something so comforting about waking up to a breakfast that’s already prepped and ready to go. This Overnight Blueberry Baked Oatmeal is the perfect make-ahead meal—wholesome, lightly sweetened, and bursting with juicy blueberries. Whether you’re looking for a nourishing weekday breakfast or a cozy weekend brunch option, this baked oatmeal has you covered!
Why You’ll Love This Recipe
- Make-Ahead Convenience – Prep the oats the night before, and simply bake them in the morning. No early-morning measuring or mixing required!
- Naturally Sweetened – Maple syrup gives this oatmeal a rich, caramel-like sweetness without refined sugar.
- Nutrient-Packed – Oats are full of fiber, while blueberries bring a dose of antioxidants.
- Customizable – Swap in different fruits, adjust the sweetener, or make it dairy-free or vegan!
The Taste: Warm, Sweet, and Comforting
Imagine the cozy aroma of cinnamon and baked oats filling your kitchen. The texture is soft and hearty, with pockets of juicy, bursting blueberries in every bite. And let’s not forget the crunchy, slightly caramelized streusel topping—it adds the perfect contrast to the creamy oats below.
Ingredients for Overnight Blueberry Baked Oatmeal
For the Oats:
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk (or milk of your choice)
- ⅓ cup pure maple syrup (or sweetener of your choice)
- 2 teaspoons ground cinnamon
- 1 large egg, beaten
- 1 teaspoon baking powder
- 1½ cups fresh or frozen blueberries (thawed if frozen)
For the Streusel Topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour (or substitute oat flour or almond meal for gluten-free)
- ½ cup brown sugar (or use coconut sugar)
- ¼ teaspoon salt
- ½ cup coconut oil, melted (or substitute melted butter)
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- 8×8-inch baking dish
- Plastic wrap
- Wooden spoon or spatula
- Wire rack for cooling
How to Make Overnight Blueberry Baked Oatmeal
Step 1: Prep the Oat Mixture
Start by combining the oats, milk, maple syrup, and cinnamon in a medium bowl. Stir well to ensure everything is evenly mixed. Cover the bowl with plastic wrap and place it in the refrigerator overnight. This soaking process helps the oats absorb the liquid and soften, creating a better texture.
Step 2: Prepare for Baking
The next morning, preheat your oven to 375°F (190°C). While the oven heats up, grease an 8×8-inch baking dish with coconut oil or butter to prevent sticking.
Step 3: Assemble the Oatmeal
Retrieve the soaked oat mixture from the refrigerator. Stir in the beaten egg and baking powder, making sure they are fully incorporated. Next, gently fold in the blueberries, ensuring even distribution throughout. Once mixed, pour the batter into the greased baking dish and spread it out evenly.
Step 4: Make the Streusel Topping
In a separate bowl, combine the oats, flour, brown sugar, and salt. Mix until well combined, then pour in the melted coconut oil. Stir until the mixture becomes crumbly. Finally, sprinkle the streusel evenly over the oatmeal mixture, covering the surface for a delicious, crispy topping.
By adjusting the sentence structure and using transition words, the instructions now have better readability and variety.
What to Serve with Baked Oatmeal
This baked oatmeal is delicious on its own, but you can elevate it with these serving ideas:
- A drizzle of warm milk – For an extra creamy texture.
- A dollop of Greek yogurt – Adds protein and a nice tangy contrast.
- Sliced bananas or nuts – For extra sweetness and crunch.
- A cup of coffee or tea – The perfect cozy pairing!
Tips for the Best Overnight Blueberry Baked Oatmeal
- Make the streusel in advance – You can prep the streusel topping a few days ahead and store it in an airtight container in the fridge.
- Don’t overbake – The oatmeal should be set but still slightly soft. It will firm up more as it cools.
- Make it vegan – Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Use different fruits – Try raspberries, strawberries, or chopped apples instead of blueberries.
How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Wrap individual portions and freeze for up to 3 months.
- Reheat: Microwave for 30-60 seconds or warm in the oven at 350°F (175°C) for 10 minutes.
Frequently Asked Questions
-
Can I use quick oats instead of rolled oats?
Quick oats absorb liquid faster and may result in a mushier texture. Rolled oats work best for this recipe. -
Do I have to soak the oats overnight?
While overnight soaking enhances texture and flavor, a minimum of 2 hours is enough if you’re short on time. -
Can I make this recipe vegan?
Yes! Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to keep it vegan-friendly. -
Can I use frozen blueberries?
Absolutely! Just make sure to thaw them first and drain any excess liquid to prevent the oatmeal from becoming too watery. -
How can I make this recipe gluten-free?
Use certified gluten-free oats and substitute the all-purpose flour in the streusel with oat flour or almond meal. -
What other fruits can I use instead of blueberries?
Try raspberries, diced apples, chopped strawberries, or even a mix of different berries for variety. -
Can I make this ahead and reheat it later?
Yes, store leftovers in the fridge for up to 5 days. Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes. -
Can I freeze baked oatmeal?
Definitely! Cut it into portions, wrap them individually, and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving. -
What can I serve with baked oatmeal?
It’s delicious with a drizzle of warm milk, a dollop of Greek yogurt, or a sprinkle of nuts for extra crunch. -
Why is my baked oatmeal too dry or too wet?
Too dry? Add a bit more milk before baking. Too wet? Bake a little longer until most of the liquid is absorbed.
Conclusion – A Breakfast Worth Waking Up For
This Overnight Blueberry Baked Oatmeal is the ultimate cozy and nutritious breakfast. With its soft, cinnamon-kissed oats, juicy blueberries, and golden streusel topping, every bite feels like a warm hug. Plus, it’s meal-prep friendly and totally customizable!
Tried this recipe? Share your thoughts in the comments below! And if you love it, snap a pic and tag me on Pinterest—I’d love to see your creations!
More Delicious Breakfast Recipes
If you love this recipe, check out these other easy and delicious breakfast ideas:
- Cranberry Orange Greek Yogurt Granola Bars – Perfect for a grab-and-go snack!
- Baked German Pancake – A fluffy, oven-baked pancake that’s easy and impressive.
- Honey Whipped Feta Cranberry Crostini – A sweet and savory breakfast or brunch treat.
Happy baking!
Print
Overnight Blueberry Baked Oatmeal – A Cozy and Nutritious Breakfast
- Total Time: 8-10 hours (including soaking)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Overnight Blueberry Baked Oatmeal is the perfect make-ahead breakfast—wholesome, naturally sweetened, and packed with juicy blueberries. With soft, cinnamon-infused oats and a golden streusel topping, it’s a warm and comforting way to start your day. Just mix the oats the night before, bake in the morning, and enjoy a nourishing, satisfying meal. Plus, it’s meal-prep friendly, freezer-friendly, and easily customizable for dietary preferences.
Ingredients
For the Oats:
- 2 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk (or milk of your choice)
- ⅓ cup pure maple syrup (or sweetener of your choice)
- 2 teaspoons ground cinnamon
- 1 large egg, beaten
- 1 teaspoon baking powder
- 1½ cups fresh or frozen blueberries (thawed if frozen)
For the Streusel Topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour (or oat flour/almond meal for gluten-free)
- ½ cup brown sugar (or coconut sugar)
- ¼ teaspoon salt
- ½ cup coconut oil, melted (or melted butter)
Instructions
-
Prep the Oats: In a medium bowl, mix together the oats, milk, maple syrup, and cinnamon. Cover with plastic wrap and refrigerate overnight to allow the oats to soak.
-
Prepare for Baking: The next morning, preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with coconut oil or butter.
-
Assemble the Oatmeal: Stir the beaten egg and baking powder into the soaked oat mixture until fully combined. Gently fold in the blueberries, ensuring even distribution. Pour the mixture into the greased baking dish and spread evenly.
-
Make the Streusel Topping: In a separate bowl, mix together the oats, flour, brown sugar, and salt. Stir in the melted coconut oil until the mixture is crumbly. Sprinkle evenly over the oatmeal mixture.
-
Bake: Place in the oven and bake for 30-40 minutes, or until most of the liquid is absorbed and the top is golden brown. If the streusel starts to brown too quickly, cover loosely with foil.
-
Cool & Serve: Let the oatmeal cool on a wire rack for 10-15 minutes before serving. Enjoy warm on its own, or top with Greek yogurt, milk, or extra fruit.
Notes
- Make it ahead: The streusel topping can be prepared a few days in advance and stored in the fridge.
- Make it vegan: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Storage: Leftovers keep in the fridge for up to 5 days and can be frozen for up to 3 months.
- Reheating: Warm in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes.
- Customize it: Swap the blueberries for raspberries, apples, or even chocolate chips for a fun twist!
-
Equipment
- Mixing bowls
- Measuring cups and spoons
- 8×8-inch baking dish
- Plastic wrap
- Wooden spoon or spatula
- Wire rack
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (out of 6)
- Calories: 384
- Sugar: 25g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 23mg
Keywords: overnight baked oatmeal, blueberry baked oatmeal, healthy breakfast, meal prep oatmeal