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.
This is a favorite!!! Been making it since 2021. May I share the link in my spring newsletter?
Of course. We love when people share our recipes
This is one of our favorite breakfasts! So easy to prepare and yet absolutely delicious! Thank you!
These muffins are very dense. The oatmeal turned into a glob.
These are not muffins, it’s a baked oatmeal recipe that tastes like blueberry muffins.
I absolutely love this recipe. I’ve made it probably a dozen times. The only baked oatmeal recipe I come back to again and again. I love that the sugar content is fairly low and it reheats so well for meal prep.
This is so delicious! I loved that it was so easy to prep and made for a wonderful breakfast right out of the oven. It also tasted great throughout the week with a quick warm up in the microwave. It pairs beautifully with a cup of coffee or hot tea. I just prepped my second batch and have it ready to pop in the oven for tomorrow morning! This time I added just a bit more blueberry because I am crazy for berries. But this recipe is perfect without any changes.
Love this recipe!!! The only one I use for baked oatmeal now – and I’ve tried a lot!
My favorite dish to bring to brunches! So delicious
Great recipe! I made this on a weekday evening for my family and they loved it!
I’ve made this a dozen or so times, and it always comes out right. It’s easy to make with gluten-free oats to make it safe for me to eat (as someone who is gluten-intolerant).
Wowwww game changer for winter oats breakfast!! So good and love this as a warm and more fun alternative to overnight oats!
You may want to repost the nutrition info so that it is per- serving, not for the entire recipe
This recipe was so yummy! I made mine with cranberries bc I saw the suggestion in another comment – can’t wait to try it with all the berries! Also topped mine with whipped cream 😋
Loved this when I made it! Can’t wait to make it again!
I’ve reviewed this before and it’s worth reviewing again!! I absolutely love this oatmeal. So tasty. I’m going to try subbing the blueberries for fresh cranberries this weekend for a holiday twist!
I’ve made this recipe so many times I that I memorized it. It makes everyone in my house happy.
This made the yummiest breakfast this morning! Subbed in coconut sugar and nut milk and it turned out delish!
So delicious! And I really loved and appreciated episode 240 of your podcast ❤️
The ultimate cozy breakfast! I love this!
My favourite baked oats recipe 🙂
This is so good! I’ve made it many times and it does well with substitutions (honey or maple syrup instead of sugar, other fruit for blueberries, coconut milk for milk, etc) but the crumble topping as-is is a must!