Overnight Blueberry Baked Oatmeal Recipe
A wholesome and delicious Overnight Blueberry Baked Oatmeal that combines the convenience of an overnight soak with the comforting warmth of a baked breakfast. This recipe features old fashioned rolled oats soaked overnight in almond milk and maple syrup, then baked with fresh or frozen blueberries and topped with a crunchy cinnamon streusel. Perfect for a nutritious make-ahead breakfast that is easy to customize and vegan-friendly.
- Prep Time: 10 minutes plus overnight soaking
- Cook Time: 30-40 minutes
- Total Time: 10 minutes prep + overnight soak + 30-40 minutes baking
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Oats:
- 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)
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 substitute with coconut sugar)
- ¼ teaspoon salt
- ½ cup coconut oil, melted (or substitute with melted butter)
Instructions
- Prepare the oats soak: In a medium to large bowl, combine 2 cups oats, 2 cups unsweetened almond milk, ⅓ cup maple syrup, and 2 teaspoons ground cinnamon. Stir to mix well, then cover tightly with plastic wrap and refrigerate overnight. Do not add the egg or baking powder at this stage.
- Preheat and prepare baking dish: The next morning, preheat your oven to 375°F (190°C). Grease an 8×8 inch square baking dish and set it aside.
- Combine soaked oats with eggs and blueberries: Stir the beaten egg and 1 teaspoon baking powder into the soaked oat mixture until fully blended. Gently fold in 1½ cups fresh or thawed blueberries. Pour this mixture evenly into the prepared baking dish.
- Make the streusel topping: In a medium bowl, mix 1 cup oats, ½ cup flour, ½ cup brown sugar, and ¼ teaspoon salt. Pour in ½ cup melted coconut oil and stir until the topping is well combined and crumbly.
- Assemble and bake: Sprinkle the streusel mixture evenly over the oat base in the baking dish. Bake on the middle rack of the oven for 30 to 40 minutes, until most of the liquid is absorbed and the top is golden. If the streusel starts to brown too quickly, loosely cover the dish with foil for the remainder of baking.
- Cool and serve: Remove from the oven and allow to cool on a wire rack for 10 to 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- The streusel topping can be prepared up to a few days in advance and stored in an airtight container in the refrigerator.
- You can omit the streusel topping entirely if you prefer a simpler baked oatmeal.
- Leftovers store well in the refrigerator for up to 5 days or can be frozen for up to 3 months.
- To make this recipe vegan, replace the egg with a flax egg or preferred egg substitute.
- Customize by using your favorite milk, sweetener, fruit, and spices to suit your taste preferences.
