I love a good overnight breakfast recipe (we’ve done them several different ways), and this overnight baked blueberry muffin oatmeal recipe fits the bill exactly! It’s easy to throw together and then you let it soak overnight in the refrigerator. The next morning, just top with the crumbly topping and then bake while you make your coffee. I also love this overnight baked blueberry muffin oatmeal as leftovers—I just warm up a slice and eat it for days afterward!
I feel like this recipe is one of those meals that doesn’t photograph nearly as well as it tastes! This is probably my favorite overnight oatmeal recipe, and I think the secret is the crumb topping that makes the whole thing feel more like a muffin. It’s crunchy and sweet and just the perfect addition to the baked oatmeal goodness underneath.
Here is a quick video of how to make this recipe—so simple!
Here is what the overnight baked blueberry muffin oatmeal looks like before letting it soak overnight and then adding the crumb topping. It may look soupy, but all that goodness soaks in and makes for the perfect soft and creamy oatmeal. You can make this in a classic Pyrex pie pan like I did, or you can also use a pretty pan like this for some extra serving flair (and a set like this is handy for serving cakes and pies).
And do not skip the crumb top! That’s what takes this from just your regular run-of-the-mill baked oatmeal to something truly delicious! It’s like a muffin without a crumb top vs. one with it. We all know which is better. Ha.
I love this all on its own, but it could also be paired with some soft scrambled eggs (with one of our hashbrown recipes!) or even some bacon if you’re feeling that way. If you love overnight baked oatmeal as much as me, then you should also try this banana version, pineapple upside down cake version, or this apple oatmeal. Happy breakfast making! xo. Emma
Overnight Baked Blueberry Muffin Oatmeal
- 1 3/4 cups old-fashioned oats
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 1 egg
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup cold butter
- 1/4 cup sugar
- 1/4 cup all-purpose flour
In a large bowl, stir together the oats, sugar, baking powder, and salt.
In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.
Combine the wet ingredient with the dry in the large bowl, stir to combine. Then stir in the blueberries.
Add this mixture to a pie pan, cover and store overnight in the refrigerator.
In a small bowl, cut together the crumb topping ingredients. The mixture will be crumbly, like small peas you can press together. Store overnight (or you can make this in the morning, either way).
Top the oatmeal with the crumb topping, then bake at 350°F for 30-35 minutes. If the crumb topping doesn't look golden brown and slightly crispy, you can set under the broiler for a minute or two.