Posted in Breakfast

Minnesota Delights: Blueberry Muffin Overnight Oatmeal

This one of my favorite ways to use up my frozen blueberries from picking season back in July and August.

Blueberry Muffin Overnight Oatmeal


Serve 8+

2 cup steel-cut oats
6 cups skim milk
2/3 cup light cream
2 tablespoons butter
4 cups blueberries (frozen or fresh)
3 tablespoons vanilla extract
1/4 cup plus 3 tablespoons brown sugar
1/4 cup fresh lemon zest
2 blueberry muffin, crumbled
Fresh whipped cream

Prep Day: Spray the basin of a crock-pot with nonstick cooking spray. Add the oats, milk, cream, blueberries, vanilla and brown sugar. Stir the mixture to combine. Set your slow cooker to low and cook about 5 – 7 hours, if you can stir about halfway through to ensure it’s evenly mixed and doesn’t burn.

Serve Day: Mix in the lemon zest and crumbled up blueberry muffin. Garnish each bowl with fresh whipped cream.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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