These blueberry cobbler 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…