Overnight Blueberry Baked Oatmeal

Overnight Blueberry Baked Oatmeal

Stir together this wholesome Blueberry Baked Oatmeal before bed, pop it into the oven when you wake up, and enjoy a hearty bowl of oatmeal with the family without any standing by the stove and stirring. Plus: It reheats so well. Adapted from Brown Eggs and Jam Jars.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 282kcal

Author Amy Palanjian

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

US Customary - Metric

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 1/2 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