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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Blueberries: Gently fold in fresh or frozen blueberries. If using frozen, add them directly without thawing to maintain vibrant color and texture.
- 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.
- Preheat Oven: Remove the mixture from the refrigerator and preheat the oven to 375°F (190°C). Remove plastic wrap from the baking dish.
- 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.
- 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
