Stir together this wholesome Blueberry Baked Oatmeal before bed, pop it into the oven when you wake up, and you can sit down to a hearty bowl of oatmeal with the family without any standing by the stove and stirring. Plus: It reheats so well!
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.)
Table of Contents
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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.
- 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.
Step 1. THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish.
Step 2. Whisk together the ingredients except for the berries.
Step 3. Pour mixture into the prepared dish, add the berries, and cover. Refrigerate overnight.
Step 4. In the morning, preheat the oven, and bake until set in the middle.
Frequently Asked Questions
Yes! Baked oats are a nutritious, convenient and substantial option that will keep little bellies full. And it is full of fiber and protein.
Fruit makes baked oats so tasty. For this recipe, use fresh or frozen blueberries, according to what you enjoy most or have on hand.
When you soak oats, it’s like you are cooking them without using heat. 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.
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.
Related Recipes
I’d love to hear if you make the recipe, so please comment below with feedback!
Overnight Blueberry Baked Oatmeal
Ingredients
- 1 teaspoon coconut oil
- 2 medium eggs
- 5 ounces canned coconut milk
- ⅓ cup honey (warmed slightly)
- 1 teaspoon vanilla extract
- 2 cups water
- 1 cup steel-cut oats
- ¼ cup shredded unsweetened coconut
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
- THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add the 2 cups water, steel-cut oats, and salt. Mix well.
- Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
- In the morning, preheat oven to 350 degrees F. Remove plastic wrap and bake for 35—40 minutes or until set in the middle.
- Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.
Notes
- Leftovers can be stored, covered, in the fridge for 3-5 days. Serve cold or reheat as desired.
- 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.
- Use canned coconut milk, not the kind sold in the dairy aisle, for best flavor.
- You can swap in regular milk or another nondairy milk if you prefer.
Nutrition
This post was first published November 2019.
Soo good. Will be making this again. I followed the recipe without substitutions, but it never got “firm” in the middle. Just turned to oatmeal consistency. Consistency was still good but maybe should reword that part of the recipe? I even cooked it an extra 15-20 mins.
Thanks for the yummy recipe 😋
I have made a lot of different types of overnight oats and thought I’d try a new recipe. I used the steel cut oats but thought the recipe called for way too much liquid but stuck to the recipe still. I ended up baking it for 45 mins and it is still very liquidy but smells amazing!
The liquid amount would be different for steel cut oats since they cook at a different rate. I hope it turned out okay!
I felt like I needed to bake mine about 15-20 additional minutes because it was still so jiggly and the directions say until set in the middle. Are you supposed to take it out about 35 minutes when it’s still jiggly or is it just me and my oven is off? I did sub almond milk for coconut milk.
Super excited about this recipe though. It was tasty and my 14 months old who isn’t wild about breakfast ate a portion. Love something I can prep the night before and just put in the oven the next morning.
It’s possible that it took longer since almond milk is typically much thinner in consistency than coconut milk. I would look at the center to be set. And I’m glad you enjoyed it!
Thank you so much for sharing this.I didn’t have chia seeds so used an egg. It still came out yummy. Most importantly my fussy eater toddler ate it 😊
Sooo good! Both my toddler and my husband love it. I’ve made it three times already!
My daughter always asks for this so you know its good. Make it w regular oats and add some cinnamon. SO good.
I cooked this for 40 minutes and it was still soupy but set a bit more after I let it sit for 10 minutes. My husband and o loved it. Our toddler decided she doesn’t like coconut so she wouldn’t eat it though – who knows?! I’ll be eating the leftovers!!
Followed the recipe and the steel cut oats were not cooked well…some crunchy bits remained so my toddler wasn’t happy. It was left for around 7h overnight. Should that have been long enough?
It should have been long enough. I haven’t ever had that happen, but I am sorry you did!
Hi! I am really enjoying your recipes! If I make this with regular oats, can I just mix and bake in the same morning (instead of letting it sit overnight)? Thank you!
Hi-I think you can do it with regular oats, but I suspect you’d need much less liquid. I have done it with rolled oats as the recipe is written (soaking overnight) and used 1.5 cup rolled oats. To make it without soaking and with rolled oats, I am guessing—I think you’d maybe want to eliminate the water all together or use just 1/4 cup.
Thanks so much! It turned out great – I used 6 oz of coconut milk without any water and 1.5 c old fashioned oats. It was done in 35 minutes. I would definitely make this one again!
Hello! I would like to make this but do not care for coconut. Do you think I can I just use 5 oz regular milk instead and omit the other coconut?
Absolutely!
Do you only put the shredded coconut on top, after the oatmeal is cooked?
That’s what I do but you could totally stir it in if you prefer!
Have you ever tried making in a muffin tin? Any guesses on cooking time?
I haven’t but they might be a little too soft to get out easily? This isn’t super firm when baked. If you want to try it, I think you’d likely be in the 26-30 minute range for a standard muffin tin and maybe 22-24 for minis. Just guessing!
I baked this for the maximum amount of time and it turned out my like soup 🙁 What is the consistency supposed to be like ?
Has anyone frozen this?
I have and the berries got a little weird but it was otherwise okay!
Is it 5 ounces of coconut milk or 15 ounces (about a usual full can amount)? Just wanted to confirm before I make this great recipe!
5 ounces, so a little over 1/2 cup. Sorry if that amount seemed odd!
Do you have any suggestions on getting the sweetness without maple syrup or honey if making for a baby under one year? TIA!
I think you could omit the maple syrup/honey and stir in 1 mashed very ripe banana just before you bake. I bet that would be yummy!
Do you have a good substitute for eggs in this recipe?
You can use 2 tablespoons ground flaxseed instead of the egg. The consistency isn’t exactly the same, but it works!
I misread the directions and left the mixture out on the counter (not in fridge) overnight and then baked in morning. It has kind of a funny taste. Is it not safe to eat it?
It’s probably not safe to eat eggs that were out of the shell at room temperature all night. I’m sorry that happened!
Hi, I was wondering if this recipe would work the same with the quick cooking steel cut oats, I assume you were using the regular kind but all I can seem to find is the quick 3 minute cooking kind? Would they still need to sit overnight? Thanks!!
I haven’t tried it with the quick cooking ones but I looked around at a few other recipes and it sounds like you can do it with those without letting them sit. I’d still mix the oatmeal and let it sit while the oven preheats so it has at least a little time sitting just to be sure it will work! You may also want to increase the oats to 1 1/2 cups to make sure it’s not too much liquid for the dry ingredients to absorb in a shorter amount of time.
The blueberries and honey made this a big hit for my 14 month twins. The coconut milk added a lovely flavor as well. They enjoyed practicing eating with a spoon too! Thank you
I’m so glad!
This recipe was delicious! Prepped it last night and baked it this morning- it started browning ~the 50 min mark so I took it out then. I left out the shredded coconut and instead added 1/2 teaspoon of chia seeds as that’s what I had on hand. The coconut milk really gives it a good flavor and I love the consistency of the steel cut oats (first time using them).
Thanks for the recipe!!
I’m so glad to hear that you enjoyed it!
Hi! The baked oatmeal recipe link is broken…didn’t work. Can you check? I got to this page from the Week 3 podcast link. Thanks!
Sorry about that! I fixed it and here it is: https://www.yummyfamilyfood.com/recipes/breakfast/baked-oatmeal-recipe/
I’ve made this twice, but I’m having trouble with the thickness. The ONLY thing I’m doing differently is using rolled oats in place of steel cut. (I have celiac disease, and I can’t easily find gluten-free steel cut in stores.) Is it really 2 cups of water? It is VERY liquid at first. I have to refrigerate overnight, then bake, then refrigerate again to get it to firm up. I’ve even cut the water in half, and I still have to cool it down to get it to thicken. My whole family LOVES this recipe, so I want to find out how to make it right! 🙂
Hi Jenn! Rolled oats don’t need nearly as much water as steel cut, as you’ve learned, so you you might need just two cups total liquid. So maybe try one cup water and one cup coconut milk, rather than using the full can? Or, if you really love the coconut flavor, use the full can and about 1/4 cup water. I am happy to try this for you if you can give me a few days since this is my best guess but I can’t say for sure until I try it out!
Hi! Were you able to figure this out with rolled oats as opposed to steel cut? I know it was over a year ago… but I thought I’d ask anyway. I’d like to give this recipe a try. Thank you!
Sorry for taking so long on that! Use 1.5 rolled oats (so an extra half cup) and the rest of the recipe is the same. It’s super yummy!
I just made this! Delicious! I substituted maple syrup for honey and skipped the vanilla (I was out). I also added a dash of cinnamon to the mix. Turned out really good. I’ll make it again! One note – the shredded coconut toasted very quickly and I burned the first batch. Maybe because I used my toaster oven. It only took about 20 seconds to burn!
Thanks for letting me know that Stephanie—I bet it was the toaster oven since they can get really hot really fast (and the heating mechanisms are usually closer to the food), but I’m glad that you otherwise enjoyed it!
Thanks for sharing your twist on one of your favorite recipes! It took closer to an hour to come together for me this morning, but everyone loved it. Will be making again.