These blueberry overnight oats are made extra creamy and delicious with coconut milk. They're ready in 5 minutes and great for meal prep!
- Diet-friendly: vegetarian, vegan, nut-free, gluten-free (just use gluten-free certified oats!)
- Ready in 5 minutes using 7 ingredients (plus optional toppings)
- Easy to customize and double for meal prep
- Great as a grab and go breakfasts
Blueberries: I prefer frozen blueberries in overnight oats because of their texture but fresh also works.
Coconut milk: I use full fat canned coconut milk for an extra creamy base. You can also use lite coconut milk or just replace with your favorite non-dairy milk
Non-dairy milk: I like to use soy milk because it is a good source of protein. Almond, oat, hemp seed milk, etc. work just as well.
Chia seeds add healthy fats, fiber and protein. They soak up liquid and make the oats even creamier.
Step by step instructions
These blueberry overnight oats make two servings but can easily be doubled to make four, 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!
- Next, divide all ingredients between two pint sized jars.
- 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.
- Add shredded coconut and fresh or frozen blueberries and enjoy!
Recipe FAQ and expert tips
- Toppings and add-ins: You can add more blueberries, shredded coconut flakes, almonds, mixed berries, yogurt, hemp seeds and flax seeds. All of these can be mixed into the oats before refrigerated or added as toppings.
- Make it sugar-free by omitting the maple syrup or using your favorite sugar-free sweetener.
- Make it gluten-free 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 at whichever temperature you choose to eat them at. 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.
Definitely! I like using frozen blueberries because they add a nice texture and make the color brighter, but an equal amount of fresh works just as well.
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.
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Coconut Blueberry Overnight Oats
- 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)
- 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!
- 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.