With the perfect balance of creamy and crunchy textures, these berry crumble overnight oats will keep you satisfied all morning. The natural sweetness of the berries pairs beautifully with the cinnamon-spiced oat base, while the crumble topping adds a crunchy layer to each bite. The best part? You can use any mixture of berries or stick to your favorite — whether it’s juicy blueberries, tart raspberries, sweet strawberries or a blend of all three.

Berry Crumble Overnight Oats

Serves 4

Active Time: 25 minutes

Total Time: 8 hours, 45 minutes

For the oats:

1 1/2 cups frozen mixed berries

2 teaspoons chia seeds plus 1 tablespoon, divided

3/4 teaspoon light brown sugar plus 1 tablespoon, divided

2 teaspoons lemon juice

1 1/2 teaspoons ground cinnamon, divided

1/4 teaspoon salt

2 1/4 cups whole milk

2 cups old-fashioned rolled oats

1/2 cup reduced-fat plain Greek-style yogurt

1 teaspoon vanilla extract

For the crumble topping:

3 tablespoons all-purpose flour

1 tablespoon light brown sugar

1 1/2 tablespoons unsalted butter, melted

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Prepare oats:

1. Combine 1 1/2 cups frozen berries, 2 teaspoons chia seeds, 3/4 teaspoon brown sugar, 2 teaspoons lemon juice and 1/4 teaspoon each cinnamon and salt in a medium saucepan. Cook over medium-low heat, stirring occasionally, until most of the berries have burst, about 6 minutes. Set aside to cool to room temperature, 5 to 8 minutes. Transfer to a small bowl; refrigerate, covered, until ready to use.

2. Stir 2 1/4 cups milk, 2 cups oats, 1/2 cup yogurt, 1 teaspoon vanilla and the remaining 1 tablespoon each chia seeds and brown sugar together in a medium bowl until fully combined. Cover and refrigerate for at least 8 hours.

Prepare crumble topping:

1. Preheat oven to 350 F. Line a small rimmed baking sheet with parchment paper. Combine 3 tablespoons all-purpose flour, 1 tablespoon brown sugar, 1 1/2 tablespoons melted butter, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a small bowl; stir until the mixture holds its shape when squeezed together. Spread evenly on the prepared baking sheet.

2. Bake until fragrant and lightly toasted, 5 to 7 minutes. Let cool completely on the baking sheet, about 15 minutes. Transfer to an airtight container and store at room temperature until ready to use.

To assemble:

1. Spoon about 1/2 cup oat mixture into each of four (12-ounce) jars with lids; arrange about 3 tablespoons berry mixture over the oats in each jar. Top each with an additional 1/2 cup oats. Sprinkle each jar with about 2 tablespoons crumble topping just before serving.

Tasty tip

To make ahead: Refrigerate berry mixture (Step 1) for up to four days. Refrigerate oat mixture (Step 2) for up to four days. Store crumble topping (Step 4) at room temperature for up to five days.

Recipe nutrition per serving: 407 Calories, Total Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 31 mg, Carbohydrates: 53 g, Fiber: 9 g, Total Sugars: 16 g, Protein: 17 g, Sodium: 280 mg, Potassium: 522 mg, Phosphorus: 423 mg, Iron: 3 mg, Folate: 54 mcg, Calcium: 302 mg, Vitamin A: 580 IU, Vitamin C: 17 mg, Vitamin D: 70 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.