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!
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!
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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
- 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.
- 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.
- 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.
- 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.
- 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.
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:
More of my favorite breakfast recipes:
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📖 Recipe
Coconut Blueberry Overnight Oats
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
- 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.
- 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.
- 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.
- 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.
Note: This recipe was originally shared in May 2018. It was updated April 2021 with new photos, a video, and an improved recipe.
Simmy
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?
Cassidy Reeser, RDN, LD
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! 🙂
Sandra
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.