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Perfect Kid-Approved Blueberry Overnight Baked Oatmeal

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This overnight baked oatmeal is a game-changer for busy mornings. With a creamy, custard-like interior and a crispy golden top, it’s packed with blueberries and made with simple ingredients. Mix it the night before, bake in the morning, and enjoy a wholesome breakfast that even picky eaters love.

Ingredients

Scale
  • 2 cups (180 g) rolled oats
  • 1 ½ cups (360 ml) milk (whole or 2%)
  • 2 large eggs
  • ⅓ cup (80 ml) maple syrup
  • 3 tablespoons (42 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups (225 g) blueberries (fresh or frozen)
  • 1 tablespoon turbinado sugar (optional, for topping)
  • ¼ cup (30 g) sliced almonds (optional, for topping)

Instructions

  1. Grease an 8×8-inch baking dish with butter or cooking spray. Optionally, line with parchment paper for easy cleanup.
  2. In a large bowl, whisk together milk, eggs, maple syrup, melted butter, and vanilla extract until smooth and pale golden.
  3. Add rolled oats, cinnamon, salt, and baking powder. Stir with a spatula until combined. The mixture will be thin.
  4. Gently fold in the blueberries. If using frozen berries, work quickly to avoid turning the mixture purple.
  5. Pour the mixture into the prepared baking dish and spread evenly. If using, sprinkle turbinado sugar and sliced almonds on top.
  6. Cover tightly with plastic wrap or a lid and refrigerate for at least 6 hours, or up to 12 hours.
  7. The next morning, remove the dish from the fridge and let it sit at room temperature for 10 minutes while the oven preheats to 375°F (190°C).
  8. Bake uncovered for 35-40 minutes, until the top is golden brown and the edges are set. The center may jiggle slightly but will set as it cools.
  9. Let the baked oatmeal cool for 5-10 minutes before serving. Serve warm.

Notes

Do not skip the overnight rest—it’s crucial for the creamy texture. Use rolled oats, not quick oats. For dairy-free, use unsweetened almond milk or oat milk and coconut oil instead of butter. For egg-free, use 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). Let the baked oatmeal rest after baking for clean squares. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: overnight baked oatmeal, blueberry oatmeal, kid-friendly breakfast, easy breakfast, make-ahead breakfast

Find it online: https://coracooks.com/perfect-kid-approved-blueberry-overnight-baked-oatmeal/