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!

Blueberry baked oatmeal in baking dish

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. 🙂

Table of contents

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.

Blueberry baked oatmeal ingredients

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.

How to make blueberry baked oatmeal
  • 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.
Blueberry Baked Oatmeal

Recipe FAQs

How do you tell if baked oatmeal is done?

The baked oatmeal will be light brown around the edges and on top, and it will be set in the middle.

Can I make baked oatmeal vegan?

Blueberry baked oats may be made vegan easily. Simply substitute the egg with a flax egg or egg replacement.

Should baked oatmeal be refrigerated?

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.

Can baked oatmeal be reheated?

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.
Serving of blueberry baked oats on a plate

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

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Blueberry baked oatmeal in baking dish

Overnight Blueberry Baked Oatmeal

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Overnight Blueberry Baked Oatmeal is fluffy baked oats studded with blueberries and topped streusel topping.  Assemble the night before for the ultimate meal prep breakfast or brunch!
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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

Calories: 384kcal, Carbohydrates: 54g, Protein: 6g, Fat: 17g, Saturated Fat: 12g, Cholesterol: 23mg, Sodium: 150mg, Potassium: 197mg, Fiber: 4g, Sugar: 25g, Vitamin A: 49IU, Vitamin C: 3mg, Calcium: 156mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**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.

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