Recipe: Blueberry Pie Overnight Oats

updated May 1, 2019
Blueberry Pie Overnight Oats
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(Image credit: Izy Hossack)

As someone who consumes far too much muesli with yogurt, it’s not surprising that bircher muesli (or “overnight oats,” as it has popularly become known) is also a favorite of mine. Overnight oats are incredibly easy to make ahead of time, and they’re perfect for on-the-go breakfasts.

This particular recipe is a fun variation on my usual overnight oats. It takes a bit of extra time to make the crumbly streusel topping but it’s definitely worth it. Dessert for breakfast? Oh, yes.

(Image credit: Izy Hossack)

You don’t need to cook the oats at all for this recipe. Just layer your dry ingredients in a jar, pour the liquid ingredients over top, shake, and chill. Overnight, the oats absorb the liquid and soften, while the dried fruit becomes plump. I love mixing coconut yogurt into the oats, as it adds flavor and extra creaminess that overnight oats can lack when made with just milk.

The exciting part (for me, at least!) comes with the crumbly “pie crust” topping. It’s caramelized and crispy, so it’s a great pairing with the soft oats beneath. I find one spoonful of topping is just about right for me, so this recipe will stretch to last for several servings — which means at least four easy breakfasts, ready to go. If you feel like the topping is too sweet for breakfast or if you simply don’t want the hassle of making it, feel free to leave it out altogether or just sprinkle your favorite granola over top instead.

(Image credit: Izy Hossack)

Blueberry Pie Overnight Oats

Serves 4

Nutritional Info


For the "pie crust" topping:

  • 2 tablespoons

    old-fashioned rolled oats

  • 1 tablespoon

    rice flour or all-purpose flour (see Recipe Notes)

  • 1 tablespoon

    raw sugar

  • 1 tablespoon

    coconut oil, at room temperature but not liquid

  • 1/4 teaspoon

    ground cinnamon

For the overnight oats:

  • 2 cups

    old-fashioned rolled oats

  • 2 teaspoons

    chia seeds

  • 1/3 cup

    dried, fresh, or frozen blueberries

  • 1/2 teaspoon

    vanilla extract

  • 1 1/2 cups

    almond milk or another non-dairy milk

  • 1 cup

    coconut yogurt, homemade or store-bought

To serve (optional):

  • Blueberry jam, fresh or frozen blueberries, and extra coconut yogurt


  1. To make the pie crust topping: Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with parchment paper.

  2. Place all of the pie crust topping ingredients in a small bowl. Rub the coconut oil into the other ingredients using your fingertips. Pour the mixture onto the baking sheet and spread into an even layer. Bake for 5 minutes. Stir the mixture, then return to the oven and bake for 2 minutes more. Set aside to cool completely on the baking sheet before transferring to an airtight container.

  3. To make the overnight oats: Divide the oats, chia seeds, blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids. Screw on the lids and shake well until combined. Refrigerate overnight or for up to 4 days.

  4. In the morning, stir the oats, then swirl in any extra toppings, if desired. Sprinkle the pie crust topping over top just before eating. Eat while still cold!

Recipe Notes

Using all-purpose flour: If you can tolerate wheat, then you can use all-purpose flour in the topping instead of rice flour.

Store-bought topping: If you don't have time to make the topping, use granola instead.

Storage: The overnight oats can be stored in the refrigerator for up to 4 days.