Name: Oatmeal Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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 substitute with coconut sugar); 1/4 teaspoon salt; ½ cup coconut oil, melted (or substitute with melted butter)

If you’ve ever wished for a breakfast that practically makes itself and tastes like a treat, you’re going to love Overnight Blueberry Baked Oatmeal. This recipe delivers the fluffiest baked oats brimming with juicy blueberries, and a golden, crisp streusel topping—all prepped the night before. Imagine waking up to a home filled with the sweet scent of cinnamon, blueberries, and toasty oats, then gathering around for a warm, hearty breakfast that feels more like a blueberry crisp than a humble bowl of oatmeal. That’s the magic of Overnight Blueberry Baked Oatmeal, and once you try it, you might just find yourself making it every week.

Ingredients You’ll Need

The ingredients for this scrumptious breakfast are simple and wholesome, yet each one plays a big role in the end result. From the creamy oats to the pop of berries and the buttery streusel, nothing here is extra—just really good building blocks for a crave-worthy start to your day.

Old fashioned rolled oats (2 cups for the base, 1 cup for the streusel): Bring that classic hearty texture and soak up all the flavors overnight.
Unsweetened almond milk (2 cups; or your milk of choice): Keeps the oats creamy without being overly rich—swap in what you love best.
Pure maple syrup (1/3 cup; or alternate sweetener): Adds deep sweetness that pairs perfectly with blueberries.
Ground cinnamon (2 teaspoons): Gives that cozy, aromatic note that wakes up the oats and berries.
Large egg (1, beaten): Binds the oatmeal together and creates the fluffiest baked texture.
Baking powder (1 teaspoon): Lends a gentle lift so your oats bake up soft and light.
Fresh or frozen blueberries (1½ cups, thawed if frozen): The juicy star! They bring color, moisture, and bursts of jammy flavor.
All-purpose flour (1/2 cup; or oat/almond flour for gluten free): Blends with oats in the streusel for irresistible crumbles.
Brown sugar (1/2 cup, packed; or coconut sugar): The secret behind that rich, caramelized flavor in the topping.
Salt (1/4 teaspoon; just a pinch): Brings everything into balance by popping all the sweet notes.
Coconut oil (1/2 cup, melted; or melted butter): Helps the streusel get lusciously crisp and golden.

How to Make Overnight Blueberry Baked Oatmeal

Step 1: Stir Together the Oat Base

In a medium to large bowl, combine your rolled oats, almond milk, maple syrup, and ground cinnamon. Stir everything together so the oats are fully coated and soaking in all that flavorful liquid. Cover the bowl tightly with plastic wrap and slide it into the fridge—this is where the “overnight” magic happens, allowing the oats to soften and the flavors to blend.

Step 2: Prep the Baking Dish

The next morning, preheat your oven to 375°F and lightly grease an 8×8 inch square baking dish. This ensures easy serving later and a clean release for every portion.

Step 3: Mix in the Egg and Leavening

Take your bowl of soaked oats from the fridge and gently stir in the beaten egg and baking powder, making sure they’re fully combined. This is what gives the oatmeal a light, almost cake-like texture once baked.

Step 4: Fold in Blueberries

Delicately fold the fresh or thawed blueberries into the oat mixture. Be gentle, especially if you’re working with thawed berries, to keep them whole and prevent the oatmeal from turning completely blue. Once incorporated, pour the mixture into your prepared baking dish, spreading it evenly.

Step 5: Assemble the Streusel

In a separate bowl, stir together the oats, flour, brown sugar, and a pinch of salt. Pour in the melted coconut oil and mix until you have a crumbly, moist streusel. Sprinkle this evenly over the oat and blueberry mixture so you get a sweet, crunchy bite atop every serving.

Step 6: Bake Until Golden

Bake the oatmeal on the middle oven rack for 30 to 40 minutes, or until the top is golden and most of the liquid has been absorbed. If the streusel starts to brown too quickly, cover the dish loosely with foil until baking is complete. Let it cool on a wire rack for 10-15 minutes before slicing into squares and serving warm.

How to Serve Overnight Blueberry Baked Oatmeal

Garnishes

This baked oatmeal is lovely simply as is, but if you want to dress it up, try a dollop of Greek yogurt, a handful of fresh berries, or a drizzle of extra maple syrup on top. For extra crunch, scatter some toasted nuts or coconut flakes just before serving.

Side Dishes

Pair your Overnight Blueberry Baked Oatmeal with something as simple as a mixed fruit salad or a smoothie for a light breakfast, or alongside scrambled eggs and bacon for a hearty brunch lineup. A hot cup of coffee or tea always complements the sweet, spiced flavors perfectly.

Creative Ways to Present

For special occasions, try serving squares of the oatmeal in parfait glasses with layers of vanilla yogurt and extra blueberries. Mini individual ramekins can turn this easy breakfast into personalized brunch fare—just adjust the baking time as needed. Leftover slices also travel well, so wrap them up for a wholesome snack or lunchbox treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover Overnight Blueberry Baked Oatmeal tightly and store it in the refrigerator. It stays delicious for up to five days, and the flavor just keeps developing, making it an ideal make-ahead breakfast for busy weeks.

Freezing

To freeze, cut the oatmeal into individual portions and wrap each piece snugly in plastic wrap or foil, then transfer to an airtight container or freezer bag. It keeps well for up to three months, so you can always have a wholesome breakfast ready to go.

Reheating

Reheat individual portions in the microwave for about 30–60 seconds, or place larger pieces in the oven at 350°F until warmed through. If frozen, thaw overnight in the fridge or gently microwave straight from the freezer, adding a splash of milk to keep things moist.

FAQs

Can I use quick oats instead of rolled oats?

While quick oats will work in a pinch, rolled oats give Overnight Blueberry Baked Oatmeal its signature hearty texture and prevent it from becoming too mushy after soaking and baking.

Is it possible to make this recipe vegan?

Absolutely! Substitute the egg with a flax egg or your favorite egg replacer, and use a plant-based milk and coconut oil or vegan butter for a completely dairy-free and vegan version.

Should I thaw frozen blueberries before adding them?

If you’re using frozen blueberries, it’s best to thaw and drain them before adding to the oatmeal. This keeps excess moisture from making the finished dish soggy and helps the berries distribute evenly without bleeding too much color.

Can I add other fruits or spices?

Of course! Overnight Blueberry Baked Oatmeal welcomes all sorts of add-ins. Try raspberries, diced apples, or sliced bananas as alternatives, and experiment with spices like nutmeg, cardamom, or ginger for a flavor twist.

Can I prepare the streusel topping in advance?

Yes! The streusel can be mixed up to several days ahead and kept in an airtight container in the fridge. Just sprinkle it on before baking for fresh, crumbly goodness every time.

Final Thoughts

If you’re looking for a breakfast that’s fuss-free, delicious, and full of good-for-you ingredients, Overnight Blueberry Baked Oatmeal is your new best friend. It’s a joy to assemble, transforms mornings into something special, and reliably impresses everyone at the table. Give it a try—I’m certain it’ll become a staple in your kitchen, too!