For the "pie crust" topping:
2 tablespoons old-fashioned rolled oats
1 tablespoon rice flour or all-purpose flour (see Recipe Notes)
1 tablespoon raw sugar
1 tablespoon coconut oil, softened to room temperature (but not liquid)
1/4 teaspoon ground cinnamon
For the overnight oats:
2 cups old-fashioned rolled oats
2 teaspoons chia seeds
6 tablespoons dried blueberries (or 1/3 cup fresh or frozen blueberries)
1/2 teaspoon vanilla extract
1 1/2 cups almond milk or another 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: Preheat the oven to 350°F. Place all of the pie crust topping ingredients into a small bowl. Rub the coconut oil into the other ingredients using your fingertips. Pour the mixture onto a cookie tray lined with baking paper and bake for 5 minutes. Stir the mixture, then return to the oven for another 2 minutes. Leave to cool before transferring to an airtight container.
To make the overnight oats: Split the oats, chia seeds, dried blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids. Screw on the lids and shake well until combined. Chill overnight in the fridge or for up to 4 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!