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The Kitchn: Dessert for breakfast

By Izy Hossack on

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.

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.

Blueberry Pie Overnight Oats

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Serves 4

For the "pie crust" topping:

2 tablespoons old-fashioned rolled oats

1 tablespoon rice flour or all-purpose flour


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