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Overnight Oats

Overnight oats baked into golden crumble bars with blueberry and strawberry pockets, set by Greek yogurt and eggs for a dense, sliceable texture. A maple-almond crumb topping turns the top crisp and caramelized for a breakfast-bar feel, not a spoonable bowl.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Oat base
  • 2 cup rolled oats
  • 1 cup Greek yogurt
  • 0.5 cup milk
  • 2 eggs
  • 0.333 cup honey
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
Mix-ins
  • 1 cup blueberries
  • 0.5 cup diced strawberries
Crumble topping
  • 0.5 cup oats
  • 0.25 cup almond flour
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 salt

Equipment

  • 1 sheet pan

Method
 

Prep the baking dish
  1. Preheat the oven to 375°F and grease an 8x8 baking dish, then set it aside.
  2. In a mixing bowl, combine the oat base ingredients until evenly incorporated.
Assemble the bars
  1. Fold the blueberries and diced strawberries into the oat mixture, then pour the mixture into the greased baking dish.
  2. In a second bowl, mix the crumble topping ingredients until clumpy, then sprinkle evenly over the oat base.
Bake and set
  1. Bake at 375°F for 35–40 min until the center is set and the crumble is golden.
  2. Cool completely before cutting, then cut into 9 bars to prevent crumbling.
  3. Refrigerate the bars for up to 5 days, covered for easy grab-and-go breakfast prep.

Notes

Cool completely before cutting so the warm bars don’t fall apart; for grab-and-go, wrap individual bars in parchment. Store refrigerated up to 5 days; freezing is not recommended for best crumble texture. Dietary swap: use lactose-free Greek yogurt and milk to keep the same set and sliceable structure.