Blueberry Overnight Oats are made creamier and more delicious with coconut milk. Overnight oatmeal is the best breakfast because it only takes 5 minutes and is perfect for meal prep!
Overnight oats with coconut milk and blueberries are one of my favorite spring breakfasts. The coconut milk adds extra creaminess and a little extra “something” that regular overnight oats don’t have.
If you’re new to overnight oats, they’re a combination of rolled oats, liquids, and a variety of toppings and flavorings. This is such a popular breakfast option because you can whip up overnight oats in about 5 minutes and make breakfast for 4 days!
- Easy and fast: Overnight oats are ready in 5 minutes using 7 ingredients (plus optional toppings)
- Versatile: Easy to customize using your favorite non-dairy berries, nuts and milk.
- Rich and creamy: Coconut milk makes overnight oats extra creamy. It also adds fat which makes 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 refrigerator.
- Dietary features: vegetarian, vegan, nut-free, gluten-free (just use certified gluten-free oats!)
- Oatmeal they’re the best type of oats to use for overnight oats because they absorb liquid without getting too soggy, which happens when using instant oats or quick-cooking oats.
- Blueberries: I prefer frozen blueberries in overnight oats due to their texture, but fresh blueberries work too.
- Coconut milk: I use whole canned coconut milk for an extra creamy base. You can also use lite coconut milk or simply swap it out for your favorite non-dairy milk for a low-fat option.
- Vegetable milk: I like to use soy milk because it is a good source of protein. Almond milk, oats, hemp seeds, etc. it works just as well.
- Chia seeds: These add healthy fats, fiber and protein. They absorb the liquid and make the oats even creamier, like chia pudding.
Step by step instructions
These Coconut Cranberry 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 blending the frozen cranberries and coconut milk in a blender until smooth. This makes for a nice purple color and disperses the cranberry flavor throughout the oats.
- Next, divide all the ingredients between two pint jars.
- Use a spoon to mix it all together. Cover with a lid and refrigerate for at least 3 hours. This allows the oats to absorb the liquid and soften.
- Add shredded coconut and fresh or frozen blueberries and enjoy!
Substitutions and topping ideas
- Coconut milk: For extra creamy and rich oats you can use all the coconut milk instead of half coconut milk and half plant milk. This results in a thicker oatmeal that is higher in fat yet 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.
- Garnish ideas: Add more blueberries, shredded coconut, almonds, mixed berries, yogurt, hemp seeds, cashew butter, or almond butter. All of these can be mixed into the oats before refrigerating or added as toppings.
- How to add more protein: One serving of these rolled oats made with soy milk and coconut milk provides 14 grams of protein. For more protein, try adding a scoop of protein powder, ½ cup Greek or soy yogurt, or a handful of chopped nuts.
- Make sugar-free overnight oats omitting the maple syrup or using your favorite sugar-free sweetener.
- Make gluten-free overnight oats using certified gluten-free oats.
Do you eat overnight oats cold or heated?
That’s the age-old question, and I think it depends entirely on preference. The best part about overnight oats is that they’re delicious when cold and like regular oatmeal when hot.
In the spring and summer, I like to vary between smoothies and cold overnight oats, but in the fall and winter, I prefer warm breakfasts like toast or hot oatmeal. It all depends on your preferences!
How to warm up
Heating oats overnight makes them even creamier than regular oatmeal cooked on the stove.
Transfer the overnight oats to a small saucepan. Heat over medium to medium-high heat for 2 to 3 minutes, stirring occasionally.
Add an extra drop of milk if needed. The oats are ready when heated and creamy.
💭 Recipe FAQ
Decidedly! I like using frozen blueberries because they add a nice texture and make the color brighter, but an equal amount of fresh blueberries work just as well.
You can store overnight oats in the refrigerator for up to 4 days. They soften as they sit, so by day four they’ll be super creamy.
I don’t recommend using steel cut oats for these coconut oatmeal because they use a different cooking method.
Looking for more overnight oats recipes?
I blog about many overnight oats recipes because they’re a great breakfast option. Here are some of my favorite flavours:
More of my favorite breakfast recipes:
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Cranberry Coconut Night Oats
These overnight oats are great for meal prep. They are creamy thanks to the coconut milk and naturally purple thanks to the blueberry puree.
Portions: 2 portions
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 (16-ounce) glass jars. Stir to combine.
Cover and refrigerate for at least three hours or overnight.
Remove from the fridge and stir to dissolve lumps. Add more milk and sweetener if needed. Top with extra blueberries and shredded coconut and enjoy!
- Coconut milk can be substituted for lite coconut milk for a low-fat option. You can also use just another milk but it will be less creamy.
- Fresh vs frozen berries: I like using frozen blueberries because they add a nice texture and brighter color, but an equal amount of fresh blueberries work just as well.
- Leftover: You can store overnight oats in the refrigerator for up to 4 days. They’ll soften as they sit, then by day four, they’ll be super creamy.
- Hot or cold? I like them both ways! For hot oats, I heat them on the stove over medium-high heat for 2 to 3 minutes, until hot. This will also make them even creamier.
Serving: 1servingCalories: 587kcalCarbohydrates: 64gProtein: 14gFat: 33gSaturated fats: 22gTrans fats: 1gSodium: 81mgPotassium: 714mgFiber: 10gSugar: 23gVitamin A: 510UIC vitamin: 17mgSoccer: 309mgIron: 7mg
Note: This recipe was originally shared in May 2018. It was updated in April 2021 with new photos, a video, and an improved recipe.