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
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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.
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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.
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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.
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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.
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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.
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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!
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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