Overnight Blueberry Baked Oatmeal Recipe

Introduction

This Overnight Blueberry Baked Oatmeal is a cozy, wholesome breakfast perfect for busy mornings. Prepared the night before and baked in the morning, it’s packed with fresh blueberries and comforting cinnamon flavors that everyone will love.

Ingredients

• 1 ½ cups rolled oats (old-fashioned oats are best)
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons granulated sugar (or your preferred sweetener, adjust to taste)
• 1 ½ cups milk (dairy or non-dairy like almond, soy, or oat milk)
• 2 large eggs (lightly beaten)
• 2 tablespoons unsalted butter (melted, or coconut oil for a dairy-free option)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions

1. Step 1: In a medium-sized mixing bowl, combine the rolled oats, baking powder, cinnamon, salt, and granulated sugar. Whisk everything together thoroughly to ensure the leavening agent and spices are evenly distributed throughout the oats.
2. Step 2: In a separate, larger bowl, whisk together the milk, lightly beaten eggs, melted butter (or coconut oil), and vanilla extract until well combined and smooth.
3. Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix; a few small lumps are fine.
4. Step 4: Gently fold in the fresh or frozen blueberries. If using frozen, add them directly without thawing to keep their color and texture.
5. Step 5: Lightly grease an 8×8 inch baking dish or individual ramekins with butter or cooking spray. Pour the oat mixture evenly into the prepared dish or divide among ramekins. Cover tightly and refrigerate for at least 4 hours or overnight.
6. Step 6: When ready, preheat your oven to 375°F (190°C). Remove the cover from the baking dish.
7. Step 7: Place the baking dish on a baking sheet and bake for 30-40 minutes (or 20-25 minutes for ramekins) until set and lightly golden. A toothpick inserted in the center should come out mostly clean.
8. Step 8: Let it cool for 5-10 minutes before serving. Enjoy warm, topped with Greek yogurt, maple syrup, or extra fresh blueberries if desired.

Tips & Variations

• For added crunch, sprinkle chopped nuts like walnuts or pecans on top before baking.
• Substitute the sugar with honey or maple syrup for a natural sweetener.
• Try swapping blueberries for other berries or diced apples for different flavors.
• Use gluten-free rolled oats to make this recipe gluten-free.
• For a vegan version, replace eggs with flax eggs and use plant-based milk and oil.

Storage

Store leftover baked oatmeal covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm, or enjoy chilled. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries directly without thawing?

Yes, you can add frozen blueberries straight into the mixture without thawing. This helps prevent the blueberries from bleeding too much color and keeps their texture intact.

What can I use instead of eggs in this recipe?

You can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set to thicken) to make it vegan and egg-free.

Overnight Blueberry Baked Oatmeal Recipe

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★★★★★

4.4 from 60 reviews

• Author: Julian
• Total Time: 4 hours 40 minutes to overnight soaking plus 40 minutes baking
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Overnight Blueberry Baked Oatmeal is a wholesome, nourishing breakfast dish that combines rolled oats with fresh or frozen blueberries, baked to perfection. Prepared the night before, it allows the oats to soak up the creamy mixture for a tender texture and lightly golden top when baked. Easy to make and customizable with your favorite toppings, it’s a comforting and nutritious way to start the day.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups rolled oats (old-fashioned oats are best)
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons granulated sugar (or your preferred sweetener, adjust to taste)

Wet Ingredients

• 1 ½ cups milk (dairy or non-dairy like almond, soy, or oat milk)
• 2 large eggs (lightly beaten)
• 2 tablespoons unsalted butter (melted, or coconut oil for a dairy-free option)
• 1 teaspoon vanilla extract

Fruit

• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

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Instructions

1. Mix Dry Ingredients: In a medium-sized mixing bowl, combine rolled oats, baking powder, cinnamon, salt, and sugar. Whisk thoroughly to evenly distribute the leavening agent and spices for an even bake.
2. Combine Wet Ingredients: In a separate larger bowl, whisk together milk, lightly beaten eggs, melted butter (or coconut oil), and vanilla extract until smooth and well combined, forming the creamy base.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, ensuring all oats are moistened without overmixing. A few lumps are fine.
4. Add Blueberries: Gently fold in fresh or frozen blueberries. If using frozen, add them directly without thawing to maintain vibrant color and texture.
5. Refrigerate Mixture: Lightly grease an 8×8 inch baking dish or ramekins. Pour in the mixture evenly, cover tightly with plastic wrap or lid, and refrigerate for at least 4 hours or preferably overnight for the oats to soften and absorb the liquid.
6. Preheat Oven: Remove the mixture from the refrigerator and preheat the oven to 375°F (190°C). Remove plastic wrap from the baking dish.
7. Bake: Place the baking dish on a baking sheet to catch spills. Bake for 30-40 minutes for a large dish, or 20-25 minutes for individual ramekins, until the oatmeal is set in the center and lightly golden around edges. A toothpick inserted should come out mostly clean.
8. Cool and Serve: Let the baked oatmeal cool for 5-10 minutes to set further. Serve warm topped with Greek yogurt, maple syrup, or extra fresh blueberries as desired.

Notes

• Using frozen blueberries without thawing helps retain their shape and prevents excess color bleeding.
• Adjust sweetness to taste by varying the amount or type of sweetener used.
• Substitute milk with any dairy or non-dairy alternative to suit dietary preferences.
• Individual ramekins shorten baking time and make for easy portion control.
• The overnight soak is essential to soften the oats and develop flavor and texture.

• Prep Time: 10 minutes (plus 4 hours to overnight soaking)
• Cook Time: 30-40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: overnight baked oatmeal, blueberry oatmeal, baked oatmeal, healthy breakfast, make-ahead oatmeal, baked oat dish