The Kitchn: Dessert for breakfast
1 tablespoon raw sugar
1/4 teaspoon ground cinnamon
1 tablespoon coconut oil, at room temperature but not liquid
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 non-dairy milk
1 cup coconut yogurt, homemade or store-bought
To serve (optional): Blueberry jam, fresh or frozen blueberries, and extra coconut yogurt
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.
Place all of the dry 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.
To make the overnight oats: Divide the oats, chia seeds, blueberries, vanilla, almond milk and coconut yogurt between four jars or other containers with lids. Screw on the lids and shake well until combined. Refrigerate overnight or for up to four days.
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: If you can tolerate wheat, then you can use all-purpose flour in the topping instead of rice flour. If you don't have time to make the topping, use granola instead. The overnight oats can be stored in the refrigerator for up to four days.