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For the crispy topping
For the overnight oats
To make the pie crust topping: Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with parchment paper.
Place all of the pie crust topping ingredients in a small bowl. Rub the coconut oil into the other ingredients using your fingertips. Pour the mixture onto the baking sheet and spread into an even layer. Bake for 5 minutes. Stir the mixture, then return to the oven and bake for 2 minutes more. Set aside to cool completely on the baking sheet before transferring to an airtight container.
To make the overnight oats: Divide the oats, chia seeds, blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids. Screw on the lids and shake well until combined. Refrigerate overnight 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!