Blueberry Coconut Almond Overnight Oats are a creamy and nutritious make-ahead breakfast packed with juicy blueberries, crunchy almonds, and tropical coconut. This easy recipe is perfect for busy mornings and provides a satisfying balance of flavor and texture.
Total Time:6 hours 10 minutes
Yield:2 servings
Ingredients
1 cup old-fashioned rolled oats
1 cup milk of choice
1/2 cup fresh or frozen blueberries
2 tablespoons shredded coconut
2 tablespoons sliced almonds
1 tablespoon chia seeds
1 tablespoon maple syrup or honey
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Add the oats, milk, chia seeds, maple syrup or honey, vanilla extract, and salt to a jar or container.
Stir until well combined.
Fold in half of the blueberries and half of the shredded coconut.
Cover and refrigerate for at least 6 hours or overnight.
Stir the oats before serving and add a splash of milk if a thinner consistency is desired.
Top with the remaining blueberries, shredded coconut, and sliced almonds.
Serve chilled.
Notes
Frozen blueberries work well and add extra flavor as they thaw.
Use coconut milk for a richer coconut flavor.
Add almond butter for extra protein and creaminess.
Swap almonds for walnuts or pecans if desired.
Store in an airtight container in the refrigerator for up to 4 days.
