This Overnight Berry Baked Oatmeal is hearty and satisfying, with juicy berries adding loads of flavor (and nutrition). Plus, it’s a super easy way to have breakfast made without hardly lifting a finger – overnight breakfasts are the best thing ever, am I right?
This one is perfect for spring and summer – take advantage of those fresh berries! But honestly, I use frozen berries as much as fresh, which basically means I eat this all year long.
The Story Behind the Recipe
As a certified oatmeal lover (totally a thing), I’ve done overnight oats and baked oatmeal, but never a hybrid of the two. But when listening to the A Beautiful Mess podcast, they mentioned their overnight baked oatmeal recipes – and obviously I had to try it. I was inspired by their Overnight Baked Blueberry Muffin Oatmeal, and wanted to give the overnight/berry/oatmeal/baked situation a try pretty much immediately.
I decided to add to the berry equation (more berries is always a good thing, right?!) But I skipped any sort of streusel topping which is absolutely delightful in baked oatmeal recipes but I also like to keep it as easy as possible and super simple (read: I’m lazy). Though if you’re like me you might fancy it up a smidge with a few fresh berries thrown over the top + a last-minute dusting of powdered sugar.
Then we ate a lot of it. And I finally decided to share the recipe with you all. That’s my fascinating overnight baked oatmeal story and I’m sticking to it!
Overnight Berry Baked Oatmeal Ingredients
The list of ingredients for this overnight baked oatmeal is pretty short and simple. We’ve got:
- Berries (I usually use two or three of the following: Blueberries, chopped strawberries, raspberries, blackberries, and/or marionberries)
- Milk (I use oat milk or almond milk to keep it dairy free)
- Baking powder for a bit of lift
- An egg
- Pure maple syrup
Making This Overnight Oatmeal
This overnight baked oatmeal takes maybe five minutes to whip up – I love that it’s so hands off. Then, cover it up, place it in the fridge, warm up the oven in the morning, and bake it. So, so, so super easy.
Simply whisk all of the ingredients together except the berries, then stir the berries in.
After that, pour the mix into an 8×8 pan.
Cover that and chill it in the fridge overnight. The oats soak up the liquid, getting soft and creamy and making for the perfect texture once baked.
More Overnight Breakfasts
Overnight breakfasts are a meal-prepper’s dream! I also love them on busy holiday mornings. Here are some more overnight breakfast recipes to try:
- Egg strata is one of my faves – this chiles relleno version is unique, and I love this mushroom and swiss dish.
- Mmm, overnight French toast. Yessss. Here’s a baked blueberry overnight French toast, and here’s a caramel pecan version. Both such a good way to start your day.
- Starbucks used to have this incredible overnight grains in a creamy coconut base with strawberries and almonds. This is my copycat version and one of the more popular recipes on Kitchen Treaty these days!
- If you prefer to stick to oats, here’s a Crockpot overnight oats recipe that’s absolutely delicious. Or PB&J overnight oats in a jar!
Overnight Baked Berry Oatmeal
- 1 1/2 cups unsweetened plain oat milk (or your favorite milk; I like almond milk too)
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 cups berries* (fresh or frozen; blueberries, strawberries (diced), raspberries, blackberries and/or marionberries)
- 1/2 cup assorted fresh berries
- 2 tablespoons powdered sugar (for dusting (optional))
- Cream, half and half, or additional milk (poured over individual servings, if desired)
The night before:
- Into a large mixing bowl, add the oat milk, egg, maple syrup, and vanilla. Whisk until blended. Pour in the oats and baking powder. Mix together. With a spatula, fold in the berries.
- Pour into an 8"x8" baking pan. Cover with foil or plastic wrap to protect.
The next morning:
- Heat oven to 350 degrees Fahrenheit. Remove oatmeal from the refrigerator and remove cover. Bake uncovered until it is set and no longer jiggles, about 25 minutes.
- Remove from oven and let cool for 5-10 minutes. To serve, sprinkle with additional fresh berries and dust with powdered sugar if desired. Cut into squares and serve with cream.