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Blueberry baked oatmeal in baking dish

Overnight Blueberry Baked Oatmeal

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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For the oats:

  • 2 cups old fashioned rolled oats
  • 2 cups unsweetened almond milk or milk of your choice
  • cup pure maple syrup or sweetener of your choice
  • 2 teaspoons ground cinnamon
  • 1 large egg beaten
  • 1 teaspoon baking powder
  • 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)


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 8x8" 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!