• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Coconut Milk Overnight Oats with Blueberries

    Published: Apr 19, 2021 · Modified: May 25, 2023 by Cassidy Reeser · This post may contain affiliate links.

    31.6K shares
    • 3
    jump to recipe

    These blueberry overnight oats are made extra creamy and delicious with coconut milk. Overnight oatmeal is the best breakfast because it takes just 5 minutes to make and is perfect for meal prep!

    Spoon lifting blueberry overnight oats out of a glass jar

    Overnight oats with coconut milk and blueberries are one of my favorite spring breakfasts. Coconut milk adds extra creaminess and a little extra "something" that regular overnight oats don't have.

    If you're new to overnight oatmeal, they are a combination of rolled oats, milk, and a variety of toppings and flavorings. This is such a popular breakfast option because you can make overnight oats in just about 5 minutes and have breakfast prepped for 4 days!

    Jump to:
    • Recipe features
    • Ingredients
    • Step by step instructions
    • Substitutions and topping ideas
    • Storage and serving tips
    • Looking for more overnight oat recipes?
    • 📖 Recipe
    • 💬 Comments

    Recipe features

    • Quick & easy: Coconut blueberry overnight oats are ready in 5 minutes using 7 pantry staples (plus optional toppings) like coconut milk, maple syrup, and rolled oats.
    • Versatile: Easy to customize using your favorite berries, nuts, and non-dairy milk. This recipe works with both fresh and frozen blueberries.
    • Rich & creamy: Coconut milk makes overnight oats extra creamy. It also adds fat which makes the oats more filling.
    • Perfect for meal prep: This recipe can easily be doubled for meal prep because it keeps for up to 4 days in the fridge.
    • Dietary-features: vegetarian, vegan, nut-free, gluten-free (just use gluten-free certified oats!)

    Ingredients

    Labeled ingredients used to make blueberry overnight oats
    • Rolled oats are the best kind of oat to use for overnight oats because they soak up liquid without becoming too soggy, which happens when you use instant oats or quick-cooking oats. If you prefer very soft overnight oats, I recommend using instant oats.
    • Blueberries: I prefer frozen blueberries in overnight oats because of their texture, but fresh blueberries also work. Frozen blueberries also create a beautiful vivid blue color when they are blended.
    • Coconut milk: I use full-fat canned coconut milk for an extra creamy base. You can also use lite coconut milk or just replace the coconut milk with your favorite non-dairy milk for a lower-fat option.
    • Milk I like to use soy milk because it is a good source of protein. Almond, oat, hemp seed milk, or cow's milk work just as well. We use part coconut milk and part regular milk to keep the coconut flavor without making the oatmeal too rich.
    • Chia seeds: These add healthy fats, fiber, and protein. They soak up liquid and make the oats even creamier, like chia pudding.

    Step by step instructions

    Blueberry coconut overnight oats make two servings but can easily be doubled to make four servings or cut in half to make just one serving.

    Steps 1 through 4 to make overnight oats
    1. Start by pureeing the frozen blueberries and coconut milk in a blender until smooth. This makes a pretty purple color and disperses the blueberry flavor throughout the oats. If using fresh blueberries, they should still be pureed but will be less vivid.
    2. Next, divide all ingredients between two pint-sized jars. It's much easier to make separate jars of overnight oats than mixing the ingredients together in one bowl, because once everything is mixed together it's difficult to evenly distribute the oats.
    3. Use a spoon to stir everything together. Cover with a lid and refrigerate for at least 3 hours. This allows the oats to soak up the liquid and soften.
    4. Serve topped with shredded coconut and fresh or frozen blueberries.

    Substitutions and topping ideas

    • Coconut milk: For extra creamy, rich oats you can use all coconut milk instead of half coconut milk and half non-dairy milk. This results in thicker oatmeal that is higher in fat but deliciously rich.
    • Different berries: The same method for blending blueberries with coconut milk can be used with most types of fruit. Strawberries, peaches, and raspberries are my favorite options. You can use fresh or frozen.
    • Topping ideas: Add more blueberries, shredded coconut flakes, almonds, mixed berries, yogurt, hemp seeds, cashew butter, or almond butter. All of these can be mixed into the oats before refrigerated or added as toppings.
    • How to add more protein: One serving of these overnight oats made with soy milk and coconut milk provides 14 grams protein. For more protein, try adding a scoop of protein powder, ½ cup of Greek or soy yogurt, or a handful of chopped nuts.
    • Make sugar-free overnight oats by omitting the maple syrup or using your favorite sugar-free sweetener.
    • Make gluten-free overnight oats by using certified gluten-free oats.

    Storage and serving tips

    Keep overnight oats refrigerated for up to 4 days. They soften as they sit, so by the fourth day, they will be super creamy.

    Do you eat overnight oats cold or heated up?

    This is the age-old question, and one that I think comes down entirely to preference. The best part about overnight oats is that they're delicious when they're cold and when they're warm like regular oatmeal.

    In the spring and summer, I like to vary between smoothies and cold overnight oats, but in the fall and winter, I prefer hot breakfasts like toast or hot oatmeal. It all comes down to preference!

    How to reheat

    Reheating overnight oats makes them even more creamy than regular oatmeal cooked on the stovetop.

    Transfer the overnight oats to a small saucepot. Heat over medium to medium-high heat for 2-3 minutes, stirring occasionally.

    Add an extra splash of milk as needed. The oats are ready when heated through and creamy.

    Purple blueberry overnight oats in a glass jar topped with blueberries

    Looking for more overnight oat recipes?

    I have a lot of overnight oat recipes on the blog because they are such a great breakfast option. Here are a few of my favorite flavors:

    • Chia Cherry
    • Mocha
    • Apple Cinnamon
    • Gingerbread

    More of my favorite breakfast recipes:

    • Strawberry energy ball with bite taken out of it in a pink bowl.
      No Bake Strawberry Almond Energy Balls
    • Blue bowl filled with purple energy balls.
      Blueberry Lemon Energy Balls
    • Close up view of frosted jar containing the blueberry smoothie. A bright yellow paper straw is in the smoothie.
      Lemon Blueberry Smoothie
    • Energy Balls on a tray.
      Trail Mix Energy Bites

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    Purple blueberry overnight oats in a glass jar topped with blueberries
    Print Recipe
    5 from 4 votes

    Coconut Blueberry Overnight Oats

    These overnight oats are great for meal prep. They're creamy from the coconut milk and naturally purple from pureed blueberries. 
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Servings: 2 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 cup full fat coconut milk see note #1
    • 1 cup frozen blueberries plus more for topping, see note #2
    • 1 cup rolled oats
    • 1 cup unsweetened unflavored soy milk or milk of choice
    • 2 tablespoons maple syrup or agave syrup (optional)
    • 2 tablespoons chia seeds
    • ½ teaspoon vanilla extract optional
    • shredded coconut for topping (optional)

    Instructions

    • Combine 1 cup full fat coconut milk and 1 cup frozen blueberries in a blender. Blend until smooth.
    • Divide all ingredients, including the blueberry puree, between two pint sized (16 oz) mason jars. Stir to combine.
    • Cover and place in fridge for at least three hours or overnight. 
    • Remove from the fridge and stir to break up clumps. Add additional milk and sweetener as needed. Top with extra blueberries and shredded coconut and enjoy!

    Video

    Notes

    1. Coconut milk can be replaced with lite coconut milk for a lower fat option. You  can also just use another milk but it will be less creamy.
    2. Fresh vs frozen berries: I like using frozen blueberries because they add a nice texture and more color brighter, but an equal amount of fresh works just as well.
    3. Leftovers: You can keep overnight oats refrigerated for up to 4 days. They will soften as they sit, so by the fourth day they will be super creamy.
    4. Hot or cold? I like them both ways! For hot oats, I just heat them up on the stove on medium-high heat for 2-3 minutes, until warm. This will also make them even more creamy.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     

    Serving: 1servingCalories: 587kcalCarbohydrates: 64gProtein: 14gFat: 33gSaturated Fat: 22gTrans Fat: 1gSodium: 81mgPotassium: 714mgFiber: 10gSugar: 23gVitamin A: 510IUVitamin C: 17mgCalcium: 309mgIron: 7mg

    Note: This recipe was originally shared in May 2018. It was updated April 2021 with new photos, a video, and an improved recipe.

    More Vegetarian Breakfast Recipes

    • Blue speckled serving spoon lifting up a portion of sweet potato hash from a cast iron skillet.
      Sweet Potato Breakfast Hash (Vegetarian)
    • Egg patty on a whole wheat English muffin on a blue plate.
      Vegan Breakfast Egg Sandwiches
    • Pink glass filled with a pink smoothie.
      Strawberry Peach Smoothie
    • Piece of toast with hummus and avocado on a cream plate.
      Hummus Toast with Avocado
    31.6K shares
    • 3

    Reader Interactions

    Comments

    1. Simmy

      June 29, 2020 at 12:15 pm

      I'm gonna try this both for breakfast and a snack. I'll let you know how it goes.

      One question though, the picture shows it layered with what I am assuming is plain and then blueberry. Yet the recipe doesn't give any instruction on the amounts you do to make it that way. Can you elaborate?

      Reply
      • Cassidy Reeser, RDN, LD

        June 29, 2020 at 3:37 pm

        Thanks for asking! It is just the 1/2 cup of puréed blueberries. Instead of mixing them in I layered it between the oat layers for presentation. You don’t have to do that. Enjoy! 🙂

        Reply
    2. Sandra

      April 23, 2019 at 12:51 pm

      I am going to try these and just like you, I really want them for when I am having sweet cravings at night. I am trying so hard to not binge on the sweets! Thanks for sharing.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Overhead view of gray bowl filled with green pasta and cherry tomatoes.
      Vegan Avocado Pesto Pasta
    • Close up of creamy macaroni and cheese
      Stovetop Gouda Mac and Cheese
    • Chickpeas, sweet potato, and spinach in a bowl with quinoa.
      Sweet Potato Quinoa Bowls with Almond Dressing
    • Slice of quinoa casserole on a white speckled plate with a gold fork.
      Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Gray speckled ceramic bowl showing separated quinoa, chickpeas, pita chips, cucumber and tzatziki sauce.
      Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Gold spoon dripping peanut sauce off of it.
      Peanut Stir Fry Sauce

    Spring meals

    • Orzo with mushrooms in white speckled bowl
      One Pot Pesto Orzo with Mushrooms
    • Overhead view of pesto lasagna in a glass baking dish.
      Vegan Pesto Lasagna with Tofu Ricotta
    • Overhead view of large glass bowl filled with pasta salad
      Veggie Pasta Salad with Lemon Vinaigrette
    • Overhead view of white bowl filled with couscous salad and a lemon wedge
      Mediterranean Pearl Couscous Salad
    • Large glass bowl filled with lentil salad on a blue cloth next to a lemon juicer
      Vegetarian Lentil Salad with Honey Mustard Vinaigrette
    • Close up of white bean salad in a pita with cucumbers.
      Tahini White Bean Salad

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.