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Blueberry Pie Overnight Oats

These blueberry pie overnight oats are a wholesome breakfast that tastes like dessert! Featuring layers of creamy oats, tangy coconut yogurt, and a crunchy pie crust-inspired topping, it’s a make-ahead treat that's vegan and packed with flavor.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp old-fashioned rolled oats (for topping)
  • 1 tbsp rice flour or all-purpose flour
  • 1 tbsp raw sugar
  • 1 tbsp coconut oil, at room temperature but not liquid
  • 1/4 tsp ground cinnamon
  • 2 cups old-fashioned rolled oats (for base)
  • 2 tsp chia seeds
  • 1/3 cup dried, fresh, or frozen blueberries
  • 1/2 tsp vanilla extract
  • 1 1/2 cups almond milk or other non-dairy milk
  • 1 cup coconut yogurt
  • blueberry jam (optional)
  • extra blueberries, for serving (optional)
  • extra coconut yogurt, for serving (optional)

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment Paper
  • Mixing bowl
  • jars or lidded containers
  • spoon or spatula

Method
 

  1. 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 mixture with your fingertips.
  3. Spread the topping mixture onto the baking sheet. Bake for 5 minutes, stir, then bake 2 more minutes. Cool completely before storing.
  4. Divide oats, chia seeds, blueberries, vanilla, almond milk, and coconut yogurt evenly between 4 jars or containers. Close lids and shake to combine.
  5. Refrigerate overnight or up to 4 days.
  6. In the morning, stir oats and add toppings like jam, fresh blueberries, or extra yogurt if desired. Sprinkle with pie crust topping just before eating.

Notes

If you can tolerate wheat, swap the rice flour in the topping with all-purpose flour. No time to bake the topping? Use granola instead. The oats will keep in the fridge for up to 4 days — perfect for meal prep!