Overnight Blueberry Baked Oatmeal Recipe for Breakfast

Overnight oats meet baked oats for an unbeatable meal-prep breakfast: Blueberry Baked Oatmeal. This recipe begins with rolled oats that soak in milk and sweetener overnight, then are baked the next morning until light and fluffy. Bursts of juicy blueberries are scattered throughout, and a golden streusel topping adds a crisp, sweet finish. It’s comforting, easy to prepare in advance, and perfect for busy mornings or a relaxed brunch.

Why you’ll love this recipe:

• Wholesome and fluffy baked oats loaded with fresh or frozen blueberries and finished with a buttery streusel.
• Prepped entirely the night before for an effortless meal-prep breakfast or a make-ahead brunch.
• Highly adaptable: make it vegan, gluten-free, or swap in your favorite milk, sweetener, or fruit.

Recipe ingredients

If you need a swap, use a like-for-like substitution: oat flour for regular flour, milk of choice for dairy, or a flax egg for a standard egg to make the dish vegan.

Ingredient notes

• Oats: Use old-fashioned rolled oats for the best texture; steel-cut oats require a different method and more time.
• Milk: Any dairy or non-dairy milk works—almond, oat, soy, or regular milk will all yield great results.
• Sweetener: Maple syrup is used here, but honey, agave, or granulated sugar can be substituted to taste.
• Egg: Replace the egg with a flax egg or commercial egg replacer to make a vegan version.
• Blueberries: Fresh or frozen blueberries are fine—if using frozen, thaw briefly and blot excess moisture before adding.
• Flour: For a gluten-free streusel, swap all-purpose flour for oat flour, almond flour, or a 1:1 gluten-free blend.
• Coconut oil: Melted coconut oil adds flavor to the streusel; melted butter works equally well if you prefer.

How to make blueberry baked oats

This recipe has two components: the overnight oat base and a crumbly streusel topping. Preparing the oats the night before gives the baked oatmeal a tender, custard-like interior while baking adds a light, cake-like texture and a crisp topping.

Pro tip: Make the streusel up to a few days ahead and keep it chilled in an airtight container. You can also skip the streusel for a simpler breakfast bake.

• Evening: In a medium bowl, combine 2 cups old-fashioned rolled oats, 2 cups milk (unsweetened almond milk or milk of choice), 1/3 cup pure maple syrup (or preferred sweetener), and 2 teaspoons ground cinnamon. Stir to combine, cover, and refrigerate overnight. Do not add the egg or baking powder yet.
• Morning: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
• Stir 1 beaten large egg and 1 teaspoon baking powder into the chilled oat mixture. Gently fold in 1½ cups fresh or thawed blueberries.
• Pour the oat mixture into the prepared baking dish and spread evenly.
• For the streusel, mix 1 cup rolled oats, 1/2 cup all-purpose flour (or substitute), 1/2 cup packed brown sugar, and 1/4 teaspoon salt in a bowl. Stir in 1/2 cup melted coconut oil (or melted butter) until the mixture clumps into coarse crumbs. Sprinkle evenly over the oat mixture.
• Bake on the middle rack for 30–40 minutes, until mostly set and the top is golden brown. If the streusel browns too quickly, tent loosely with foil for the remaining bake time.
• Remove from the oven and let cool 10–15 minutes on a wire rack before serving.

Recipe FAQs

Recipe notes

• Make ahead: Assemble the oats the night before for easy grab-and-go breakfasts.
• Streusel storage: Prepare the streusel several days ahead and refrigerate in an airtight container until needed.
• Freezing: Freeze portions for up to 3 months and thaw in the refrigerator overnight before reheating.
• Customization: Try different fruits (raspberries, peaches, or apples) or add nuts, seeds, or a spoonful of nut butter for extra flavor and texture.

More delicious oatmeal recipe ideas

• Blueberry banana baked oatmeal
• Morning glory baked oatmeal
• Breakfast fruit tarts with granola crust
• Coconut cream pie chia overnight oats
• Peanut butter granola
• Pina colada chia overnight oats

Overnight Blueberry Baked Oatmeal — Recipe Card

Servings: 8 | Prep Time: 15 mins (plus overnight) | Cook Time: 30–40 mins | Total Time: about 55 mins

Summary: Fluffy baked oats made from overnight-soaked rolled oats, studded with blueberries and finished with a crunchy streusel. Assemble the night before for an easy breakfast or brunch.

Ingredients

For the oats

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice (unsweetened almond milk suggested)
• 1/3 cup pure maple syrup (or sweetener of choice)
• 2 teaspoons ground cinnamon
• 1 large egg, beaten (or flax egg for vegan)
• 1 teaspoon baking powder
• 1½ cups fresh or frozen blueberries (thawed if frozen)

For the streusel

• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour (or substitute)
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup melted coconut oil or melted butter

Instructions

1. Combine oats, milk, maple syrup, and cinnamon in a medium bowl. Cover and refrigerate overnight. (Do not add the egg or baking powder yet.)
2. Preheat oven to 375°F and grease an 8×8-inch baking dish.
3. Stir the beaten egg and baking powder into the oat mixture, then gently fold in the blueberries. Pour into the prepared dish.
4. Mix streusel ingredients until crumbly, then sprinkle evenly over the oats.
5. Bake 30–40 minutes until set and golden. Cool 10–15 minutes before serving.

Nutrition (approximate per serving)

Calories: 384 kcal; Carbohydrates: 54 g; Protein: 6 g; Fat: 17 g; Fiber: 4 g. (Estimate based on ingredient database—use as a guideline.)

Note: This recipe was originally published in 2015 and has been updated with refreshed photos, step-by-step guidance, and clarified instructions.