Overnight Blueberry Baked Oatmeal
Overnight oats meet baked oats for the ultimate meal prep breakfast! This Blueberry Baked Oatmeal starts with oats that soften in liquid overnight, then they’re baked to fluffy perfection. They’re studded with juicy blueberries and topped with a golden brown streusel for a dish that gets rave reviews every time!
Oatmeal is one of my favorite breakfasts. I love eating a warm, cozy bowl of quinoa oatmeal or crockpot steel cut oats, but I’ll gladly eat it any way, shape or form.
Years ago I created this recipe for blueberry overnight oats, and it became the inspiration for this Blueberry Baked Oatmeal.
If you’ve every had baked oatmeal before, you know that it can be somewhat dry and dense.
This recipe is nothing like that because the oats soften overnight in liquid, then they’re baked the next day to fluffy perfection.
If that’s not enough, they’re topped with a golden brown streusel that takes it completely over the top.
This is the ultimate breakfast for oatmeal lovers like me. 🙂
Why you’ll love this recipe:
- Blueberry baked oatmeal is super fluffy, studded with juicy blueberries and topped with a golden brown streusel.
- It’s prepped entirely in advance for a delicious meal prep breakfast or brunch.
- It can be customized a number of ways, and may be made vegan or gluten-free with a couple of simple swaps.
Recipe ingredients
The ingredients used in these blueberry baked oats may be customized as shown in the ingredient notes below.
Ingredient notes
- Oats. Use old fashioned rolled oats in this recipe. If you love steel cut oats, be sure to try my pumpkin baked steel cut oatmeal!
- Milk. Use your favorite dairy or non-dairy milk.
- Sweetener. The sweeteners I’ve used may be substituted with your favorite sweetener in the oats and the streusel.
- Egg. Make vegan baked oatmeal by subbing the egg with a flax egg or egg replacement.
- Blueberries. Fresh or frozen blueberries may be used. If using frozen, thaw slightly and blot dry with a paper towel.
- Flour. Sub the all purpose flour with oat flour, almond flour or gluten-free 1 to 1 flour to make the streusel gluten-free.
- Coconut oil. The coconut oil in the streusel may be substituted with melted butter.
How to make blueberry baked oats
There are two components to this recipe — overnight oats and a streusel topping.
The oats are prepped the night before, where they will absorb the liquid and soften. This results in the fluffiest baked oatmeal ever.
Pro tip: The streusel topping may be made up to a few days in advance and stored in an airtight container in the fridge until ready to use. It may also be omitted entirely if you prefer!
See the recipe card below for full instructions.
- Combine the oatmeal, almond milk, maple syrup and cinnamon in a medium bowl until combined. Cover with plastic wrap and chill overnight.
- In the morning, add the egg and baking powder to the oat mixture and stir until combined.
- Gently fold in the blueberries, then pour into the prepared baking dish.
- Combine the 1 cup of oats, flour, brown sugar and pinch of salt in a small bowl, then stir in the coconut oil until combined.
- Sprinkle the streusel evenly over the top of the oat mixture.
- Bake for 30-40 minutes until golden brown and set.
Recipe FAQs
The baked oatmeal will be light brown around the edges and on top, and it will be set in the middle.
Blueberry baked oats may be made vegan easily. Simply substitute the egg with a flax egg or egg replacement.
Baked oatmeal should be refrigerated. Store covered with plastic wrap or in an air tight container for up to 5 days. It may also be frozen for up to 3 months.
Reheat blueberry baked oats in the microwave on a microwave safe dish for 60-90 seconds or until heated through.
Recipe notes
- Pro tip: The streusel topping may be made up to a few days in advance and stored in an airtight container in the fridge until ready to use. It may also be omitted entirely if you prefer!
- Store leftovers in the refrigerator for up to 5 days. It may also be frozen for up to 3 months.
- Make this baked oatmeal vegan by substituting the egg with a flax egg or egg replacement.
- Customize this blueberry baked oatmeal to suit your tastes using your favorite milk, sweetener, fruit and spices.
More delicious oatmeal recipes:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Overnight Blueberry Baked Oatmeal
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:
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour substitute with oat flour or almond meal if gluten intolerant
- ½ cup brown sugar packed (or sub with coconut sugar)
- 1/4 teaspoon salt
- ½ cup coconut oil melted* (or sub with melted butter)
Instructions
Prepare the oats:
- Place the oats, milk, sweetener, and cinnamon in a medium to large bowl and stir. Cover with plastic wrap and refrigerate over night. Do not add the egg or baking powder.2 cups old fashioned rolled oats, 2 cups unsweetened almond milk, ⅓ cup pure maple syrup, 2 teaspoons ground cinnamon
- The next morning, preheat the oven to 375 degrees and grease an 8×8″ square baking dish. Set aside.
- Stir the beaten egg and baking powder into the oatmeal mixture until well combined, then gently stir in the blueberries. Pour the mixture into the prepared baking dish and spread evenly.1 large egg, 1 teaspoon baking powder, 1½ cups fresh or frozen blueberries
Prepare the streusel:
- Stir the 1 cup oats, flour, sugar and pinch of salt together in a medium bowl. Stir in the melted coconut oil until combined. Sprinkle the streusel evenly over the oatmeal.1 cup old fashioned rolled oats, ½ cup all purpose flour, ½ cup brown sugar, 1/4 teaspoon salt, ½ cup coconut oil
- Bake for 30-40 minute on the middle rack of the oven until the majority of the liquid has been absorbed. If the streusel begins to brown too quickly during baking, cover loosely with foil for the remainder of the baking time.
- Remove from heat and cool on a wire rack for 10-15 minutes. Enjoy!
Notes
- Pro tip: The streusel topping may be made up to a few days in advance and stored in an airtight container in the fridge until ready to use. It may also be omitted entirely if you prefer!
- Store leftovers in the refrigerator for up to 5 days. It may also be frozen for up to 3 months.
- Make this baked oatmeal vegan by substituting the egg with a flax egg or egg replacement.
- Customize this blueberry baked oatmeal to suit your tastes using your favorite milk, sweetener, fruit and spices.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in May 2015. The photos have been updated, step by step photos have been included, and the text has been modified to include more recipe information.
136 Comments on “Overnight Blueberry Baked Oatmeal”
An oatmeal crisp for breakfast is such a fabulous idea! Love all the blueberries and coconut oil sounds like a great sub for butter. Can’t wait to try this!
Thank you, Christin! 🙂
I’ve never made a overnight bake although I’ve wanted to for a long time. This looks really good, with the crisp with the coconut oil.
I hope you try it, Ash! It really is a fun way to eat oatmeal. 🙂
Baked oatmeal is my favorite way to eat oatmeal! I love the blueberries in this and that it’s overnight. That crumble on top is such a great idea!
Thanks, Danielle! This is officially my favorite baked oatmeal ever and it’s almost like dessert! 🙂
Yes, yes, yes! Love crisp in any way I can get it!
Thanks, Ashley! 🙂
Aaah, I love this! I have oatmeal most mornings but always boringly microwaved and topped with frozen blueberries that hurt my teeth 😀 I need to try this!
I get bored with my run of the mill oatmeal, too, so this was an extra special treat! And these blueberries won’t hurt your teeth. haha Thanks, Nora! 🙂
Marcie, this looks delicious. You have so many interesting flavor combos going on in here. I love that you used coconut oil and so much oatmeal! Yum!
Thank you, Rachel! 🙂
Love baked oatmeal. This looks fantastic Marcie, thanks for the idea of using coconut oil in crumble, I am doing that next time!
Thanks so much, Manali! The coconut oil made that crumble so much better than butter, too. 🙂
Sometimes my issue with overnight oats is that they’re too texture-flat and mushy, but I love the crisy top you’ve gotten with these oats 🙂
The oats are so creamy in here, but you’re so right — the crumble topping adds such a delicious texture! Thanks, Medha!
Perfect for any day of the week Marcie! I love this!
Thanks so much, Trish! 🙂
This looks wonderful! I’ll definitely be trying it. Pinning and I am going to share it to my Facebook page tomorrow morning!! Can’t wait to try it!
Thanks so much, Michelle, and I appreciate the FB share! 🙂
I’ve never made a baked oatmeal before, but when I do I will start with this recipe! It sounds so delicious Marcie, and just perfect for this week!
This was the most indulgent oatmeal I’ve ever had for sure. haha Thanks, Allie! 🙂
I love baked oatmeal, especially blueberry! This crisp version sounds fantastic!
Thank you, Jen! It’s got to be my favorite oatmeal ever! 🙂
A breakfast oatmeal crisp sounds perfect for breakfast! Especially with blueberries! I want this for breakfast every morning! It looks and sounds amazing!! Hope you have a great week off 🙂
Thanks so much, Kelly, and I totally want it every morning, too! 🙂
A crisp for breakfast?? With blueberries?? Marcie I LOVE this! Definitely trying soon! Hope you are doing something fun the rest of the week and enjoy the time away!
I think this was the oatmeal of my dreams! haha And thanks — I had a blast in DC! 🙂
Baked oatmeal is my favorite, Marcie! I love this blueberry version. Sounds like the perfect meal to whip up on the weekend or for during the week!
I love baked oatmeal, too, and this crisp version means regular will never be the same for me again! Haha. Thanks, Gayle!