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Lemon Blueberry Crumble Overnight Oats

Lemon blueberry crumble overnight oats combine creamy, chilled oats with fresh blueberries and a buttery crumble baked until golden. Make the topping ahead and add it just before serving for a crisp contrast to the soft oats.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the crumble
  • 0.33 cup all-purpose flour
  • 2 tbsp light brown sugar packed
  • 2 tbsp unsalted butter cold, cut into small cubes
For the oats
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 1 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 lemon zest finely grated zest of 1 medium lemon
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 1 cup fresh blueberries

Equipment

  • 1 9x13-inch rimmed baking sheet

Method
 

Bake the crumble
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch rimmed baking sheet with parchment paper.
  3. Rub the flour, brown sugar, and butter together with your fingertips until crumbly.
  4. Spread the crumbs on the baking sheet.
  5. Bake for 12–15 minutes, until golden.
  6. Cool the crumble completely, then store in an airtight container at room temperature.
Mix and chill the oats
  1. In a large bowl, stir together the oats, milk, yogurt, chia seeds, maple syrup, lemon zest, vanilla, and salt.
  2. Gently fold in the blueberries.
  3. Cover and refrigerate for at least 8 hours.
  4. Divide the oats among four bowls and top with the crumble just before serving.

Notes

For the crispiest topping, cool the crumble completely before storing it separately from the oats. Refrigerate the oats for up to 3 days; the crumble keeps in an airtight container at room temperature. Freezing is not recommended. For a dairy-free swap, use unsweetened non-dairy milk and yogurt and vegan butter.