Description
A delicious and easy recipe for Overnight Baked Blueberry Muffin Oatmeal, perfect for busy mornings.
Ingredients
Scale
- 2 cups rolled oats
- 2 cups milk (dairy or non-dairy)
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup chopped nuts (optional)
- 1 tablespoon chia seeds (optional)
Instructions
- In a large mixing bowl, combine the rolled oats, milk, Greek yogurt, honey or maple syrup, vanilla extract, baking powder, cinnamon, and salt. Stir until well combined.
- Gently fold in the blueberries and nuts, if using.
- Pour the mixture into a greased 9×9-inch baking dish, spreading it evenly.
- Cover the dish with plastic wrap or a lid and refrigerate overnight (or for at least 4 hours) to allow the oats to soak up the liquid.
- Preheat your oven to 350°F (175°C).
- Remove the dish from the refrigerator and bake for 30-35 minutes, or until the top is golden brown and set.
- Allow to cool for a few minutes before slicing into squares and serving. Enjoy warm or at room temperature.
Notes
- For a creamier texture, add an extra 1/2 cup of milk before baking.
- Try substituting the blueberries with raspberries or chopped apples for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg