These overnight oats are made extra creamy and delicious with coconut milk and a blueberry puree. 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!
- Quick & easy: These coconut milk overnight oats are ready in 5 minutes using 7 pantry staples (plus optional toppings) like canned full-fat coconut milk, maple syrup, and rolled oats.
- Versatile: While this recipe uses blueberries to create a beautiful purple color, you can use any kind of berry! This recipe works with both fresh and frozen berries.
- 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!)
- 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: This recipe is written for canned coconut milk, not refrigerated coconut milk beverage. I use full-fat canned coconut milk for an extra creamy base. You can also use lite coconut milk if you are looking for a lighter option, or use half coconut milk and half regular milk.
- Chia seeds: These add healthy fats, fiber, and protein. They soak up the liquid and make the oats even creamier, like chia pudding.
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 together in a blender until smooth. This makes a pretty purple color and disperses the blueberry flavor throughout the oats. If using fresh blueberries, note that they will be slightly 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
- Milk variations: For lighter oats that still have coconut flavor, use half coconut milk and half regular milk. Oat milk, soy milk, and cow's milk all work well.
- 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 overnight oats with coconut milk provides 12 grams of 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.
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 hummus toast or apple cinnamon oatmeal. It all comes down to preference!
Reheating overnight oats makes them even more creamy than regular oatmeal cooked on the stovetop. Add an extra splash of milk as needed. Reheat in the microwave in just 2 to 3 minutes, or reheat on the stovetop over medium heat. The oats are ready when heated through and creamy.
Full-fat coconut milk is solid in cold temperatures because it is high in saturated fat. If your can of coconut milk is too firm to stir into the rolled oats, simply transfer it to a small sauce pot and heat on the stove over medium heat. As the coconut milk warms it will become thinner.
How to store
Storage time: Keep overnight oats refrigerated for up to 4 days. They soften as they sit so by the fourth day they will be super creamy. I recommend storing overnight oats in individual servings.
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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Overnight Oats with Coconut Milk and Blueberries
- Combine the coconut milk with 1 cup of 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. Add additional milk and sweetener as needed. Top with extra blueberries and shredded coconut and enjoy!
- Coconut milk can be replaced with lite coconut milk for a lighter option, or half of the coconut milk can be replaced with regular milk.
- Fresh vs frozen berries: I like using frozen blueberries because they add a nice texture and brighter color, but an equal amount of fresh works just as well.
- Leftovers: 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: An older version of this recipe used half coconut milk and half soy or oat milk. To make it this way, simply use 8 ounces of coconut milk and 8 ounces of the preferred type of milk.