Overnight Baked Blueberry Muffin Oatmeal

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 or this apple oatmeal. Happy breakfast making! xo. Emma

P.S. Check out more cute cookware and home decor on our wishlist and shopping pages!

4.59 from 46 votes
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Overnight Baked Blueberry Muffin Oatmeal

Course Breakfast
Cook Time 35 minutes
Author Emma Chapman

Ingredients

  • 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

Crumb Topping

  • 1/4 cup cold butter
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour

Instructions

  1. In a large bowl, stir together the oats, sugar, baking powder, and salt.

  2. In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.

  3. Combine the wet ingredient with the dry in the large bowl, stir to combine. Then stir in the blueberries.

  4. Add this mixture to a pie pan, cover and store overnight in the refrigerator.

  5. 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).

  6. 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.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
    • 5 stars
      I love this recipe. Have you ever modified it for a 9×5 pan? I would love the recipe if you have.

    • 5 stars
      Came out yummy..I don’t like eggs so I used egg replacer lol so I’m sure the texture of mine prolly isn’t what it’s sposed to b but I prolly liked it even more cuz it reminded me of mochi minus the tons of butter in mochi ☺️😋 I ate it all so I’m making it again n trying coconut oil instead of butter 🤷‍♀️😁🤓

      • 5 stars
        Hi!! I made this too and everyone loved it!! Wasn’t crazy about all the butter — if I use coconut oil- what would the measurements be – same as butter amounts?

  • This looks delicious. Have you ever tried adding lemon zest too? I suppose it would be best just in the topping rather than soaking all night, risking it getting too much of a bitter lemon flavour. Hmm…. Thank you for the idea! My kids will be thrilled tomorrow morning.

    • 4 stars
      Will this work with steel cut oatmeal? I do an overnight recipe for it. Thank you.

    • Just a suggestion….My daughter made blueberry muffins before using a different recipe and she used lemon zest in the crumb topping. She zested a lemon and mixed it with sugar. You let that sit while you combine the other ingredients and it flavors the sugar. That way you can have the flavor without the juice. It was amazing. you could let the lemon zest/sugar mix sit overnight in the fridge and bake in the morning with rest of crumb topping ingredients(minus the sugar)

    • I tried it with lemon zest, it was really good with the blueberries. I loved that I could heat it up for 3 breakfasts. I used 1/2 the topping and still good. happy with the recipe Thx

      • Would like to know if I can make this using keto friendly ingredients??

        • 5 stars
          To make it Keto(or as close to keto as I can get), I used faux meal replacement 1/2 c + 1T each of chia, ground golden flax seed, and shredded unsweetened coconut. Almond meal instead of flour, coconut milk,, and 1:1 sugar replacement. I used golden monkfruit, because that’s what I had on hand. But that amount of MF made my teeth “cold” when the dish was hot. No issues when I had cold leftovers. I am trying again by using 1/2 amount of MF. I used frozen Berries with no issue; added direct from freezer to prevent everything turning blue.

        • After freezing and Thawing Overnight Baked Blueberry Muffin Oatmeal, I m asking how to warm up so crumb topping stays crunchy. Microwave makes topping soft.

      • I have a diabetic husband and use Splenda a LOT. Instead of 1/4 cup sugar, use 1 – 2 T Splenda. Splenda also has a brown sugar mix that would be awesome. (Still use 1 – 2 T.) Either some pecans or sliced almonds would ROCK.

      • 5 stars
        This recipe brings a new meaning to awesome. My wife doesn’t care much for blue berries but went back for seconds.

    • 2 stars
      With 1/2 cup sugar and 3/4 of a stick of butter, might as well have a coke and a donut for breakfast.

      • I wish I had seen your comment before I made it! It tastes GREAT! Whole family loved it. But it was a bit sweet for us. It wouldn’t hurt at all to take the sugar down to a tablespoon or 2 in the oatmeal because the crumble makes it sweet all by itself.

          • 5 stars
            Bettina, I used Lakanto 1:1 instead of sugar, tasted great! I’d say use whatever sweetener you like best and just try it out.

      • 5 stars
        This is so yummy! I cooled it off by topping with whipped cream:) My husband and 6 year old loved it!!!

      • @EARNALD LUMBERT
        You don’t eat the whole thing in one sitting. Or maybe you do, in which case yes! Go eat a donut and have a coke.

    • Have you tried cutting the sugar? What would you use instead, if anything? Cannot wait to make it!

      • I would think you could use honey as a substitute for the sugar (in the oatmeal, not the crumble topping).

    • There is, and in this recipe I use old fashioned oats. 1 minute oats *might* work just as well, but I haven’t tested it. They could also soak up the liquid overnight quicker, which might make the final dish more dense.

      • Emma, you are correct concerning the 1 minute oats soaking up the milk to quickly. Being of Scotish decent I still eat oat meal every morning and have learned this the hard way. Look forward to having a different breakfast tomorrow.

        • I just took this out of oven, it is absolutely delicious!!! I did put some lemon extract in the batter overnight. Yummy How long does this last in fridge? I supposed it not a good idea to freeze!

          • Very late in responding to this, but it freezes beautifully. I let it cool, slice it and wrap each slice individually in plastic wrap or wax paper. I store it all in a freezer bag. Warm it in the microwave. I’m the only oatmeal fan in the family, so I get 8 breakfasts out of it!

    • Quick cooking oats are old fashioned oats but cut thinner to cook quicker. Steel cut oats are the thickest. I’ve used old fashioned oats for quick cooking oats in recipes and they work fine.

  • Is there a way to fast track this if I don’t want to leave it overnight in the fridge? Can I bake right away?

    • you can use just about anything frozen, I am going to use frozen blackberrys(Last years crop) 🙂

  • Looks delicious. Any recommendation of a sugar substitute to use that won’t raise blood sugar? Like stevia or swerve? Think it would taste as good? I think I will try it.

    • 5 stars
      We use PureCane a lot in our house. It is 1:1 with sugar and works out great. Still too sweet for us though so I cut it in half.

      • I have a diabetic husband and use Splenda a LOT. Instead of 1/4 cup sugar, use 1 – 2 T Splenda. Splenda also has a brown sugar mix that would be awesome. (Still use 1 – 2 T.) Either some pecans or sliced almonds would ROCK.

      • Served this baked oatmeal this morning. My husband loved it. I loved how easy it was to put together last night. I made the crumb topping last night too. It saved time this morning.
        I’m borderline diabetic so I’m anxious to try it without sugar, maybe with Splenda or something similar. And blackberries or raspberries.

  • emma, your content is crushing it lately and this looks delicious! i make overnight oats for my work days but i’m going to try stepping it up one of these mornings with this. also looking forward to making the soup noodles you posted recently and i’m enjoying/learning from your 5 day blog email list! i couldn’t write last year, my brain was just too foggy but i’m dusting off my blog with the best way i know how. a list to say goodbye to 2020 and finally accept/welcome 2021 🙂
    ps. a huge congrats on the happy news!!!! you deserve all the best <3
    steph | https://tps-steph.blogspot.com/2021/01/0057-20-for-2020.html

  • I am going to try this with diced apples and add a bit of cinnamon.

  • Do you think applesauce or a flax egg would work as an egg substitute to make this vegan? It sounds amazing but my house has an egg/dairy/gluten (and more) allergies. Thanks!

    • 5 stars
      Excellent! This is my second time making it. As always I have to make a few tweaks. I added some fresh lemon zest to give the blueberries more of a pop. 2nd, I used almond extract instead of vanilla (it’s a hubby thing). 3rd, I only top it with a 1/3C of light brown sugar and sliced almonds. We add butter individually after it’s cooked. My son, daughter in law, myself and hubby really loved it…it was all gone!

    • I just made this with trivia. I’ll let you know how it turns out. I know from experience that sugar substitutes don’t really work in a crumb topping so I may use a smaller amount of regular sugar to make the topping . I’ll let you know how it turns out

      • 5 stars
        This was fabulous! I wouldn’t skip the crumb topping that really took this over the edge. Using Truvia and cutting back on the sugar in the topping worked perfectly!

  • 5 stars
    I haven’t made this yet but it looks delicious. I’m going to make this recipe as soon as I go by grocery store and get a couple more ingredients that I don’t have already. I’m so excited. Thanks

  • Hi Emma! I just came across this recipe and I am looking forward to making it for my family. My little one loves blueberry muffins so I bet he’s going to love this even more. Can I use brown sugar for the topping or in the recipe? I’m wondering if it’ll come out more like a crisp or possibly adding a bit of maple syrup in for the topping? What are you recommendations? Also where is you website. I’d like to pick up a few more recipes from you. Thank you kindly🙂

    Sincerely,

    Kristin

    • Hi Kristin,
      Brown sugar works great on the topping, I use it on mine. Also, any berry will work too.

  • 4 stars
    This looks very tasty – can I ask how many servings it makes? (I’m assuming that if it’s filling a pie tin, it’s not intended for one person’s breakfast!)

    Also, does it keep well for another day, or is it best fresh-made and reducing the recipe if necessary?

    • A brand called Pyure Stevia blend , no artificial sweetener is what your life needs. I buy mine off Amazon, or you can go to Whole Foods Market. Use it for all your needed sweetening applications that’s called for. Tastes like sugar , doesn’t raise blood sugars. I have discovered that stevia works tastes best when blended with some other natural products. After a while , you will know how much your taste buds require, for what you are making. For this recipe you can taste test before baking.

      • I loved this! 💕 I did add 2 cups of blueberries and it was fantastic. I will be making the banana one today. Thanks

    • The two of us ate it over 3 days, and I thought it was just as good the third day as the first.

  • 5 stars
    This was so good. I halved the sugar in the oatmeal and halved the sugar and butter in the topping. I am trying to lose weight. 🙁 I also used almond flour in the topping to make it GF and added walnuts in the crumble. This is such a versatile recipe. My family was sad it was such a small portion size and gobbled it down -lol. Next time I’ll double. Thanks for the amazing recipe.

  • I have been making various types of baked oatmeal recently to try to minimize my kiddos’ cereal intake. So glad I have another recipe to try!

  • 3 stars
    Your recipe came up in my feed tonight as I got ready for sleep and I hopped up to prepare it for the morning! The 12yo left me with but a handful of blueberries so I made up the balance with cut strawberries. Can’t wait for breakfast!!

  • I use Splenda Instead of 1/4 cup sugar, use 1 – 2 T Splenda. Splenda also has a brown sugar mix that would be awesome. (Still use 1 – 2 T.) Either some pecans or sliced almonds would ROCK.

    • 5 stars
      Amazing recipe!! I made this right after a snowstorm & had only a bit of milk. I substituted evaporated milk instead of regular milk and it was scrumptious! Super yummy!

  • This was delicious. Thank you for sharing. Those who are rude and post negative comments shame on you. If you don’t like it then don’t say anything!

  • 4 stars
    Assembled it yesterday afternoon and made it this morning. I’ve never made overnight oats, and I think I was excepting something more like coffee cake, but the flavor and consistency was more like if a bowl of oatmeal and a blueberry muffin had a baby (I’m sure those of you who HAVE made overnight oats are thinking, “Duh!”) I thought it came out nicely. I agree, the crumb topping makes it. It adds a nice sweet crunch. My family liked it quite a bit. It’s not an overly sweet breakfast, which I liked. It’s definitely best when it’s warm.

  • This sounds amazing! Thinking I may just throw this together tonight so we can have our something sweet part of brunch and be ready to go!

  • Really great recipe and so easy. Baked it this morning. My wife suggested a lemon drizzle which she made in about 2 minutes. That hit the spot! Good job and thanks. Going to try the banana version soon

  • Hi there, is there a way to make the crumb topping with Stevia? I tried it but but had to add so much flour to get the consistency I wanted it was a pain and I don’t know how it’s going to turn out (it’s baking right now).

  • 5 stars
    This was soooooo good!! I added just a sprinkle of cinnamon to it and it was AWESOME!! Definitely a keeper and will be making this many more times.

  • 4 stars
    Hi Emma, I made this today (prepped it last night). It’s gorgeous 🙂 The crumb topping is definitely a must. I didn’t have fresh fruit so used frozen strawberries/blueberries (mixed). I’m going to have some more now – thank you for the v. creative recipe. PS greetings from Ireland

  • I love overnight oats, and I love baked oatmeal. I never thought of combing the two. This sounds fabulous and I can’t wait to try it. Thank you for the recipe.

  • 5 stars
    Holy Blueberries, Batman! This is a GREAT recipe! Perfect for the snow day were having (7-11″ in Omaha!). I used almond milk & added 1/4 c. chopped pecans to the topping. YUM. After reading all the great comments, I might try swapping coconut oil for the butter & adding lemon zest to the topping next time. Thanks, ABM. I just love you!

  • My crumb topping just melts instead of browning. It ends up making the whole thing waaaaay too buttery.

    • 5 stars
      I made this and it was delicious! So easy and a wonderful breakfast treat on a freezing January day. Everyone loved it!

      • It will melt some, or at least mine did (as you can see in the photos). To crisp it up place it under the broiler for a couple minutes (not too long though, so as not to burn it).

  • 4 stars
    Made this for our Sunday Morning breakfast yesterday – SO GOOD! My entire family was shocked at how much they liked it. Probably because I usually do maple syrup or anything but real sugar in our oatmeal, so the sweet treat was a pleasant surprise. Haha! I think next time I’m going to double the topping (you can never have too much crumble topping) and possibly sweeten the oats with syrup or honey instead of sugar. My kiddos were super excited to brainstorm alll of the different fruits we could use too! Chopped frozen cherries, peaches, bananas….so stoked. Thanks for the great recipe!

  • 5 stars
    Wow this was absolutely delicious. Definitely trying this with the kids disguised as “cake” haha. Had to stop myself eating the whole thing.

  • Emma, this recipe absolutely SLAPS. I have already made it twice and I want to make it at least once a week for the rest of my life. 10/10.

  • 5 stars
    I forgot to rate the recipe and I can’t edit or delete my comment right now! 10/10! Five stars!

  • 5 stars
    This was really good, and made 4 breakfasts for us. I used frozen blueberries that worked great, brown sugar as I prefer that with oatmeal, and added sliced almonds to the crumble. I will definitely be making this again soon, although I might cut the sugar a bit from the oatmeal part. Thanks!

  • 5 stars
    I made this with just a couple of small tweaks. I used Silk Almond Milk Original with less sugar ( I think it helped it be a tad bit sweeter). I zested a medium lemon and added it to the the sugar for the crumb topping and let it sit for a couple of hours before I made the crumb topping. I stored it in the freezer overnight. Everything turned out perfect!

  • 2 stars
    We didn’t hate it, but weren’t blown away…we had to doctor it up after as it came out rather bland.

  • 5 stars
    Switched out the 1/4 cup sugar in the oatmeal for a little less than 1/4 cup of honey and maple syrup and kept the topping the same. Used quick oats and it came out amazing! I was also very lazy and pretty much mixed it all up in the pie pan. Thanks so much for this easy recipe – my family enjoyed it as new Sunday breakfast!!!

  • 4 stars
    Just made this this morning. Was just right with a cup of coffee on this snowy day. The picture looks like it should have a crumbly texture but mine was soft and moist. I think it could have cooked a little longer or at a higher temp. I also had to broil it to finish the crumb topping. I did make some adjustments based on other comments left. For the milk I used half almond milk and half fat free half &half because I wanted to use up the rest of the cartons. For the crumb topping I used 2 TBSPN butter, 1 TBSPN sugar, 1/4 C flour and I added 1/4 C quick oats which is basically the crumb topping I use for blueberry muffins – adds a little crunch but not really sweet. I will definitely add this to my weekly breakfast options since it is easy to make and can be easily reheated for a grab and go.

  • 5 stars
    Delicious! I had never tried baked oatmeal before and I could eat this every week for breakfast. My husband even liked it and he usually just likes plain oatmeal. Thank you!

  • 5 stars
    This was my first time ever having baked oatmeal and it was phenomenal! Even my son, who is texture sensitive loved it! Can’t wait to try more of your recipes!

  • 5 stars
    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.

  • 5 stars
    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.

  • 4 stars
    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!

  • 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

  • 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!!

  • This looks amazing!! Can this also be made vegan? Thanks! 🧡

  • Would love the nutritional info and calories please!! : ) Sounds aaaamazing!

  • 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!

  • 5 stars
    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! 🙂

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