Overnight Blueberry Baked Oatmeal

This breakfast recipe is easy and delicious, and it’s a nice way to change up how you usually serve oatmeal. It somehow feels more decadent baked in a pan like this—and it’s a great hands-off method to cook oatmeal if you can’t be near the stove to stir. This is one of my favorite baked oatmeal recipes because it tastes so rich and comforting, but it’s full of whole grains—and fiber and fruit. It’s perfect on busy weekdays (especially if the kids wake you up early!) and you can make it ahead of time and simply warm it up as needed. (For baked oatmeal recipes that don’t need to sit overnight, try my Oatmeal Banana Bread, Zucchini Banana Baked Oatmeal, and my Apple Baked Oatmeal.)

Ingredients You Need

Here’s a look at what you need to have on hand to make this blueberry baked oatmeal recipe so you know what to pick up at the store or grab from the pantry. Sign up for our email updates to get tips and ideas sent to your inbox.

Coconut oil: Since this recipe has coconut in it, I use coconut oil to play up that flavor. Eggs: Large eggs help the oatmeal hold together as it bakes in the oven. Canned coconut cream: This is mainly the solids of full-fat coconut milk and is usually sold in the same section as regular canned coconut milk. If you can’t find this, any type of canned coconut milk can be used. Honey: Honey or maple syrup is added to sweeten the mixture. Vanilla extract: I add vanilla to the oatmeal mixture to enhance the flavors, and it works really nicely with the berries. Steel-cut oats: I love using steel-cut oats here for their nutty and chewy texture. Soaking them overnight helps soften them so they bake up with a soft texture. Shredded unsweetened coconut: I love the flavor of coconut, so we add shredded coconut here for coconut flavor. Blueberries: We add fresh or frozen blueberries to this baked oatmeal. They bake the same, so you can use either one you like.

Ingredients Swaps

If you aren’t a coconut fan, use butter instead of the oil, regular milk in place of the coconut milk, and additional oats in place of the shredded coconut. Use rolled oats in place of the steel cut oats, but see the Notes at the end of the recipe for specifics.

Step-by-Step Instructions

Here’s a look at the process involved in making this simple breakfast of blueberry baked oatmeal. Scroll down to the end of the post for the full amounts and timing.

Serving Suggestions

To serve this to older babies, omit the sweetener and plan to drizzle some onto your serving. You can serve it in small pea-size pieces or mash it in warm milk and spoon-feed it. For toddlers, they may enjoy topping their serving with some yogurt or nut butter! And start with a small serving at first so you don’t overwhelm them with too much of a new food.

How to Store

Leftover blueberry baked oatmeal can be stored, covered, in the fridge for up to 5 days. Serve cold or reheat as desired.

Best Tip for Success

Steel-cut oats require a fair amount of liquid and cooking time, so do plan to stir this together the night before to allow them time to soak. You can use maple syrup instead of honey if you prefer. Use 1 ½ cups rolled oats in place of the steel cut oats if you’d like. Use fresh or frozen blueberries, according to what you enjoy most or have on hand Serve this warm with additional milk, cream, or yogurt as you like. (It’s also pretty good cold, which is handy if your serving cools off while you’re tending to the kids…) Or try out these blueberry recipes: Blueberry Banana Smoothie, Oatmeal Cups, and Blueberry Banana Bread.

I’d love to hear if you make the recipe, so please comment below with feedback!