I love a good overnight breakfast recipe (we’ve made 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.
This overnight baked blueberry muffin oatmeal is just as good leftover—I just warm up a slice and eat it for days afterward!
Related: 50+ Healthy Breakfast Ideas and Date Shake
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 I do, then you should also try:
- Overnight Baked Banana Bread Oatmeal
- Pineapple Upside Down Overnight Baked Oatmeal
- Overnight Baked Apple Oatmeal
- Strawberry Shortcake Overnight Baked Oatmeal
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Ingredients
- 1 ¾ cups old-fashioned oats
- ¼ cup sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ½ cups milk
- 1 egg
- 2 tablespoons butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup blueberries
Crumb Topping
- ¼ cup butter (cold)
- ¼ cup sugar
- ¼ cup all-purpose flour
Instructions
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My current favorite recipe for a tasty/healthy-ish breakfast! Any berries work well!
This has become a regular breakfast in our house – we love it! My kids are in an oatmeal-hating phase but they adore this. I’ve even brought it when I bring a meal to friends, so they get a dinner that night and then have a tasty breakfast the next day. It’s just the best. Thanks for the recipe, Emma!!
I just made this with some organic blueberries I’d picked. Used nondairy milk, coconut sugar, and almond flour as substitutions for regular. I couldn’t resist trying a slice out of the oven. This was SO good. The coconut sugar lent it a bit of a caramelized flavor.
My husband and I loved this blueberry muffin oatmeal bake!!! I would have never tried it except for my daughter telling me that she made it and how good it was. I was looking for something easy to serve a friend coming for coffee in the morning. This was very easy! I made a couple of changes to the recipe. I added 1/8 teaspoon cinnamon, used So-Delicious Coconut Milk (this brand doesn’t taste like coconut) instead of milk, used Bob’s Red Mill 1-to-1 Gluten Free Flour Mix instead of flour. My blueberries were frozen so I tossed them with 1 tablespoon of the gluten free flour before adding to the oatmeal. After it was baked, I drizzled some icing on top to make it pretty. It was beautiful!! Unfortunately my friend had to cancel at the last minute so my husband and I ate it all! Delicious!!! I will definitely make this again!!!
I’m going to try this recipe but will substitute gluten-free flour. Looking forward to trying it.
I make this often, exactly as written. It is one of my favorite recipes for breakfast. Thanks!
This was soo good! Tasted almost like a dessert! And not even that much sugar all things considered. Will def make again!!
LOVE this oatmeal. It is breakfast for dessert and my favorite treat to have with my morning latte.
Thank you! It’s one of my favorites on the site tbh.
Delicious breakfast recipe ! Followed the exact recipe and everyone loved it!
I’ve made this quite a few times now, and it’s delicious! My toddler and husband both love it. I usually make it just the way it’s written, but I’ve also made it gluten free and lower lactose a couple of times with almond milk for cow’s and almond meal in place of the flour in the topping. Still delicious!
Delicious! It really does taste like a blueberry muffin. Such a treat in the morning with a hot cup of coffee. I love that it can be made the night before, too – perfect for house guests. Thanks for the great recipe!
Finally got around to making this recipe and WOW! First time ever making baked oatmeal and this recipe did not disappoint. It will definitely become a staple in my weekend breakfast routine. Thanks for the great recipe! 🙂
I made this for blunch today. Instead of the blueberries I used pineapple chunks and added a bit of lemon zest to the crumble topping. Topped the whole serving with Greek yogurt and a drizzle of honey. My Mister and I aren’t fans of regular oatmeal, but we both loved this. 10/10 will make again. Thanks Emma!
Would love the nutritional info and calories please!! : ) Sounds aaaamazing!
This looks amazing!! Can this also be made vegan? Thanks! ?
I’m so glad you mentioned this in a recent podcast episode. It looks amazing and somehow I missed reading it on the blog! Definitely going to make it this week. Also I love it when y’all add a video for recipes!!
Making this for first time tonight. Looking forward to breakfast tomorrow. Any ideas in nutrition facts? I’m on weight watchers so trying to track my points
Thank you for this recipe! We ran out of our regular breakfast ingredients and it will be a few more days before we can get dairy in our grocery stores again, so I made this oatmeal to hold us over. Fortunately, I stocked up on butter before the storm, ha ha! I had to substitute for the milk and I am looking forward to making it again with all the specified ingredients, once my kitchen is restocked. In the meantime, this was a life-saver!
We made it first following the recipe two weeks ago… delicious!!! We are making it again but reduced the total sugar and add cream cheese when we poured the mix into our baking dish. Oh My Gosh … so hard not to try to eat it all in one sitting. This is such a flexible recipe . Thank you so much for the initial sharing of it.
My family loved this (kids are 3 and 6) and it made breakfast SO easy in the morning! Thanks for such a great, easy recipe! I made a few adaptations based on what I had on hand, plus took some cues from a few of the reviewers. I used whole milk, and instead of sugar in the oatmeal part I used a generous tablespoon of honey. For the crumble, I replaced the flour (as a few other reviewers did) with almond flour because I love the extra nutrition that brings, and I replaced the sugar with 1.5-2 TBS brown sugar. I used frozen blueberries as well, but stirred them in frozen in the morning before adding the topping. So easy and SO delicious, the kids were so happy. A perfect way to start a Monday!!! I can’t wait to try your banana and apple versions.