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.
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!
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
Pure maple syrup
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.
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:
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!
1 1/2 cups unsweetened plain oat milk or your favorite milk; I like almond milk too1 large egg1/4 cup pure maple syrup1 teaspoon pure vanilla extract2 cups rolled oats1 teaspoon baking powder2 cups berries* fresh or frozen; blueberries, strawberries (diced), raspberries, blackberries and/or marionberries
1/2 cup assorted fresh berries2 tablespoons powdered sugar for dusting (optional)Cream, half and half, or additional milk poured over individual servings, if desired
My fave is a mix of 1 cup blueberries, 1 cup diced strawberries, and 1/2 cup raspberries
Adapted from/inspired by A Beautiful Mess