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5 from 1 vote

KISS Wild Blueberry Overnight Waffle Bake

Prep Time15 mins
Cook Time1 hr
Resting Time8 hrs
Total Time5 d 9 hrs 15 mins
Servings: 8


  • 8 gluten-free frozen waffles
  • 1 1/2 cups wild frozen blueberries
  • 8 large eggs
  • 1 1/2 cups unsweetened plant-based milk of choice (I love Ripple Milk)
  • 1/4 cup maple syrup + extra for drizzling, if desired
  • 1 tsp vanilla extract
  • 1 tsp cinnamon


  • Break 4 frozen waffles in halves and arrange on bottom of a medium sized (8X8 or 9X9 works well) greased baking dish.
  • Sprinkle 3/4 cup of frozen wild blueberries on top of waffles.
  • Beat eggs and mix with plant milk, vanilla, maple syrup and cinnamon. Pour half over waffle and blueberry layer.
  • Repeat with layer of 4 frozen waffles (8 halves), 3/4 cup wild blueberries and remaining half of egg mixture.
  • Cover and refrigerate overnight*.
  • Preheat oven to 350. Bake for approximately 60-70 minutes or until middle is set and toothpick or knife comes out clean. Enjoy!


*Let sit in fridge for minimum of 2 hours before baking, if not able to sit overnight.
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