Overnight Baked Blueberry Muffin Oatmeal

Name: Overnight Baked Blueberry Muffin Oatmeal
Cook time: 35 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ¾ cup Rolled Oat (1 ¾ cups old-fashioned oats); ½ cup Granulated Sugar (¼ cup sugar + ¼ cup sugar); 1 tsp Baking Powder (1 teaspoon baking powder); 0.13 tsp Table Salt (⅛ teaspoon salt); 1 ½ cup Whole Milk (1 ½ cups milk); 1 piece Egg (1 egg); 2 tbsp Unsalted Butter (2 tablespoons butter (melted and cooled) + ¼ cup butter (cold)); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 cup Blueberry (1 cup blueberries); ¼ cup All-Purpose Flour (¼ cup all-purpose flour)

Overnight Baked Blueberry Muffin Oatmeal - Breakfast (American)

35 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1In a large bowl, stir together the oats, sugar, baking powder, and salt.
2In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.
3Combine the wet ingredient with the dry in the large bowl, stir to combine. Then stir in the blueberries.
4Add this mixture to a pie pan, cover and store overnight in the refrigerator.
5In a small bowl, cut together the crumb topping ingredients. The mixture will be crumbly, like small peas you can press together. Store overnight (or you can make this in the morning, either way).
6Top the oatmeal with the crumb topping, then bake at 350°F for 30-35 minutes. If the crumb topping doesn't look golden brown and slightly crispy, you can set under the broiler for a minute or two.