Blueberry Coconut Almond Overnight Oats

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Creamy overnight oats made with almond butter, shredded coconut, and light coconut milk, topped with a sweet blueberry compote. A protein- and fiber-rich breakfast or snack you can prep in minutes.

Cuisine gluten-free, vegan

Keyword soy-free

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 359kcal

Author Ksenia Prints

Equipment

Medium saucepan
Spatula
Mixing Bowl
Large measuring glass
Jars or airtight containers
Spoon

Ingredients

Oats

1 ¼ cups light coconut milk about 10 fl oz
3 tablespoons creamy almond butter unsalted
1 tablespoon maple syrup
1 teaspoon vanilla extract
Pinch of salt
⅔ cup rolled oats
2 tablespoons unsweetened shredded coconut

Blueberry Compote

1 cup fresh or frozen blueberries
1 tablespoon maple syrup

Optional Toppings

Fresh fruit
Toasted shredded coconut
Toasted sliced almonds
Granola

Instructions

Make the Blueberry Compote

In a medium saucepan, combine the blueberries and maple syrup.
Cook over medium heat, stirring occasionally and gently mashing some berries with a spatula, until thickened and most berries have burst, about 5–7 minutes.
Set aside to cool.

Prepare the Oats

In a mixing bowl or large measuring glass, whisk together the coconut milk, almond butter, maple syrup, vanilla, and salt until smooth. (You can also blend for a creamier texture.)
In two jars or airtight containers (1 cup capacity or larger), add ⅓ cup oats and 1 tablespoon shredded coconut to each.
Pour the coconut milk mixture evenly over the oats and stir well.

Assemble & Chill

Spoon the cooled blueberry compote over the oats.
Cover and refrigerate for at least 8 hours or overnight.

Serve

Enjoy cold, topped with fresh fruit, toasted coconut, almonds, or granola.

Nutrition