First Step: Prepare the pie crust toppingPreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix together 2 tablespoons of rolled oats, 1 tablespoon rice or all-purpose flour, 1 tablespoon raw sugar, and 1/4 teaspoon ground cinnamon. Rub 1 tablespoon solid coconut oil into the dry mixture with your fingertips until it forms coarse crumbs. Spread evenly over the baking sheet.

Second Step: Bake the toppingBake the topping for 5 minutes, then stir gently and bake for an additional 2 minutes. Remove from oven and let cool completely while you prepare the oats. This topping adds a sweet and crunchy texture reminiscent of blueberry pie crust.

Third Step: Combine overnight oats mixtureIn a large bowl or individual jars, combine 2 cups rolled oats, 2 teaspoons chia seeds, and 1/3 cup blueberries. Add 1/2 teaspoon vanilla extract, 1 1/2 cups unsweetened almond or other non-dairy milk, and 1 cup coconut or dairy-free yogurt. Stir thoroughly to mix all ingredients evenly.

Fourth Step: Refrigerate to soakTransfer the mixture to sealed containers or jars. Refrigerate for at least 4 hours, ideally overnight, allowing the oats and chia seeds to absorb the liquid and soften, creating a creamy, pudding-like texture.

Final Step: Serve and garnishBefore serving, stir the overnight oats to redistribute ingredients. Top with the cooled pie crust crumble and optional extras such as fresh blueberries, extra coconut yogurt, granola, or nuts for crunch. Enjoy your blueberry pie overnight oats cold or warmed gently in the microwave for about 1 minute.