These blueberry crumble overnight oats are loaded with blueberries and topped with a crunchy, gluten-free crumble. It’s like having a dessert for breakfast, but still healthy!
Remember that time I took leftover blueberry crumble and made overnight oats out of it? Gah, it was so delicious! I would have it for breakfast every morning if I could.
Sadly it’s not too often that I have cobbler sitting around. I decided to remedy this situation by recreating a version of blueberry crumble overnight oats that can be made any day of the week. No leftover crumble necessary.
How to Make Blueberry Crumble Overnight Oats
Making blueberry crumble oatmeal was actually easier than I anticipated and turned out to be just as tasty as the dessert.
Just in case you’re new to overnight oats, here’s the quick and dirty: Overnight oats are simply old fashioned, rolled oats (not instant) that soak up liquid overnight in the fridge. You can use any type of liquid you’d like. My favorite is almond milk because it makes the oats extra creamy. To give the oats a boost of protein I like to add Greek yogurt or protein powder to the mix. For this recipe I used plant-based protein powder instead of yogurt to keep it dairy-free.
When you take the oats out of the fridge in the morning, you give them a stir, top ‘em with whatever toppings you’d like and dive in. There’s no cooking required, which makes them quick and easy — perfect for weekday mornings! And yes, the point is to eat them cold! You can certainly heat up overnight oats, but they’re delicious cold and make for a great summer breakfast.
The Crumble Topping is the Best Part
Do you see that crunchy, golden crumble on top? It’s perfection.
Everyone knows the best part of any sort of crumble, cobbler or crisp is the topping — same goes for these oats! The overnight oats are good (I love the hidden blueberries in there), but the crumble topping is where it’s at.
Don’t let the simple ingredient list of oats, oat flour, organic cane sugar, sliced almonds, cinnamon and coconut oil fool you. Once combined it hardens up a little and makes for a sweet and crunchy topping, similar to what you’d find on top of a blueberry crumble.
Oh and in case you’re wondering, I’m all for doubling the topping and loading it on and/or snacking it on it while making coffee in the morning. Not that I did that or anything. 😉
I’m also all for adding a drizzle of almond butter and extra blueberries on top of these overnight oats. When it comes to oatmeal, you can never go wrong with an almond butter drizzle.
Place all ingredients (besides those for the topping) in a container and stir until well combined. Seal with a lid and place in the fridge overnight.
Prepare the crumble topping by combining all ingredients in a small bowl. Set aside. (This can be done the night before as well.)
Bring out of the fridge in the morning and stir. You’ll notice that the protein powder, oats and chia seeds soak up a lot of the liquid so you may want to add a little more almond milk before serving. Portion overnight oats into two containers, top each with the crumble topping and a few extra blueberries. I also did a drizzle of almond butter! Enjoy.