Packed with fiber filled oats, fresh blueberries and toasted coconut, these overnight oats are cool and creamy. A cinch to whip up the night before, you can pack your oats into individual servings for an easy, portable breakfast you can take to the office. I love to save some for an afternoon snack….you know, that time before lunch and dinner when your energy starts to plummet and all you can think about is hitting the vending machine? Having this Overnight Oats recipe on hand will help to curb your appetite and boost your energy so you can power through the rest of your day like a rock star!
To make this recipe simply stir together the coconut milk and oats the night before and refrigerate. If you’re not a coconut milk fan, you can totally replace the coconut milk with soy milk, almond milk or regular low fat milk. You’ll still be rewarded with a rich, creamy and cool oatmeal “pudding.” In the morning, give the oats a quick stir and portion out into jars or resealable containers. Layer the oats with the blueberries and top with your toasted coconut flakes. AND, this overnight oats recipe is still fantastic if you leave out the coconut (although it would need a new name, but you get the picture.)
I like to make a big batch of overnight oats….sometimes even doubling the recipe. They last for about 3 to 4 days in the refrigerator but, seriously, I usually eat them in about 2 days all by myself…one for breakfast, one for an afternoon snack and then another for dessert. They’re so creamy and rich….I could totally pass these off as dessert for a casual (and healthy) dinner party!
