1cupfrozen blueberriesplus more for topping, see note #2
1cuprolled oats
2tablespoonsmaple syrupor agave syrup (optional)
2tablespoonschia seeds
½teaspoonvanilla extractoptional
shredded coconutfor topping (optional)
Instructions
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!
Video
Notes
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.