I don’t like rushing my breakfast the morning. In fact, doing so completely sets me off balance for the rest of the day. So I try to make some of my morning decisions the night before, to allow me to soak-in those few breakfast minutes with my family. Sometimes, this means making breakfast in its entirety.

As avid oatmeal eaters, my family and I like to switch-up the flavours to keep things interesting. Playing on one of the most popular recipes on the blog for overnight oats, I created today’s recipe for Blueberry Coconut Overnight Oats with coconut milk, for a creamy and flavourful twist.

Blueberry Coconut Overnight Oats

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• Prep Time: 24 hours
• Cook Time: 0 hours
• Total Time: 24 hours

Ingredients

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• 1 cup quick oats
• 1/4 cup shredded coconut
• 3/4 teaspoon cinnamon
• 1 large delicious apple, grated with the peel
• 1/2 cup coconut milk
• 1/2 cup plain Greek yogurt or coconut yogurt (2% m.f)
• 2 tablespoons pure maple syrup
• 1 cup fresh blueberries

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Instructions

1. In a large bowl, place the oats, shredded coconut, cinnamon, and grated apple. Stir to combine.
2. In a separate bowl, combine the coconut milk, Greek yogurt and maple syrup. Pour the wet ingredients over the dry and stir to combine.
3. Divide the mixture among four jars. Top with blueberries and store in the refrigerator, overnight. Enjoy cold.

Notes

Keep in an airtight container in the refrigerator up to 3 days.

Nutrition

• Serving Size: 4