Blueberry, Almond, and Coconut Overnight Oats Oatmeal in a Jar

Overnight Oats Blueberry Almond and Coconut Oatmeal in a jar recipe

I have a new favorite breakfast everyone! Overnight oats made with blueberries, coconut milk, almond extract, and sprinkle with some sliced raw almonds and shredded coconut. Oh my! Actually, I could probably eat this for lunch to and even dinner – especially on a hot humid Buffalo, NY summer day.

You might remember I made a cherry flax overnight oats recipe a couple weeks ago. That was my first attempt at overnight oats and was pleasantly surprised at how good they were. Was not sure if I would like cold oats but I did. I do let it sit on the counter for about 15-20 minutes to take the chill off just a bit but honestly these are great right out the fridge.

The sliced almonds and shredded coconut I added the right before I ate the oatmeal. It gave a fantastic texture and crunch that kept me going back for more and more. I think I ate this oatmeal in record time. It was so good.

Check Out My Other Recipes

Overnight blueberry oats. Oatmeal in a Jar Recipe

I used frozen blueberries for this new overnight oats recipe but fresh blueberries would be fine too. Please note that as you stir the blueberries into the oats and coconut milk the oatmeal will turn a blue purple color but no fear it does not effect the taste at all. If anything it makes it better because you know all the blueberry goodness is mixed all in.

Overnight Blueberry Almond Coconut Oats

I flavored the oatmeal with a little pure almond extract, cinnamon, and pure maple syrup. YUM! If you are an overnight oats fan then add this recipe to your next menu plan. You will love it.

4.7 from 7 reviews
Blueberry, Almond, and Coconut Overnight Oats Oatmeal in a Jar
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast recipe, oatmeal in a jar recipe, overnight oats recipe
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ½ cup unsweetened coconut milk
  • ½ cup frozen blueberries
  • ⅛ teaspoon pure almond extract
  • ⅛ teaspoon ground cinnamon
  • 2 teaspoons pure maple syrup
  • small tiny pinch of salt
  • 1 teaspoon shredded coconut
  • ½ tablespoon sliced almonds
Instructions
  1. In a pint size glass mason jar add oats, coconut milk, blueberries, almond extract, cinnamon, maple syrup, and salt. Stir until combine. Put lid on a store in the refrigerator overnight.
  2. Sprinkle with shredded coconut and almonds.
  3. Stir and enjoy.
Notes
Make ahead instructions
These overnight oats can be made 2-3 days ahead of time.
Nutrition Information
Serving size: 1 jar overnight oats Calories: 275 Fat: 8 Carbohydrates: 47 WW Points +: 7 Fiber: 6 Protein: 7

 

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Comments

  1. Looks Delish! How did you calculate 8 carbs for this? There are over 20 carbs in 1/2 a cup of rolled oats, and then add in the blueberries and almonds… you are hitting the 30s. Just curious. Thanks for sharing your yummy dishes.

    🙂

  2. Can you use steel cut oats?

    • I’m wondering the same thing. I have steel cut oats but not rolled……might have to just try it since nobody has replied or given feedback.

      • I have never used steel cut oats for overnight oats. I have read they turn out a little crunchy but some like it. I say give it a try and see what you think. I may try it myself because I am a huge steel cut oat fan.

        • They turned out well. I added a little more almond milk than your recipe called for!! DELICIOUS! Thanks for sharing this recipe.

  3. Hi! Can you use almond milk instead of coconut milk and eliminate the almond extract?

  4. Stephanie R says:

    This recipe is FANTASTIC! I accidentally bought vanilla coconut milk, which is sweetened, so I didn’t add the maple syrup. Saved a few (like 14) calories doing it that way. But seriously, I might need an intervention. Pretty sure I can eat this for breakfast, lunch and snack every day, no problemo. Thank you so much for the great recipe!

  5. This looks like a great recipe. I’ve just made it and popped it in the fridge to stew overnight so hope it tastes as fab as it looks!

    Quick question though – why use coconut milk rather than any other milk? I had a look at the nutritional info on the can of coconut milk I used as I was making the recipe and the fat amount, especially saturated fats is pretty high! In fact, the soy milk I had in the fridge has a quarter less fat per cup than the coconut milk. Just wondering why you chose it over cow’s milk or soy? Is it the taste that was the winning factor?

    • Sorry, that should have said “the soy milk I had in the fridge has only a quarter of the amount of fat the coconut milk has per cup.

    • Even though coconut milk is high fat, it is composed of medium chained triglycerides which are actually good for you. It is also cholesterol free. So these fats are good for you. Fats are not the issue in our diets as has been taught for the last fifty years. Sugars are the culprits that cause the inflammation that leads to heart disease. Unfortunately, these truths have not yet most doctors offices. The only new info doctors get is that which they choose to.pay attention to.

    • Use refrigerated coconut milk from the milk section of the grocery store, not the canned coconut milk for cooking.

  6. Had everything but the coconut milk, so I made it with almond milk. It was delicious. Can’t imagine how good it must be with the coconut milk! But, with almond milk, I’m happy. 🙂

  7. All I have is quick oats…would that work?

  8. Looks delicious — now I have to adjust to Type 2 Diabetes — the maple sugar is probably a problem for me, but I could use extract and perhaps stevia. Hmm. gotta go try it!

  9. Hey, the recipe looks great- I’ve got some in the fridge right now. My question is this: it says right on the coconut milk can that coconut milk will congeal in the fridge. Mine has, and the mixture is very thick and gluey; it does not look like your pics at all. Should I heat it before serving, or what? Why does my consistency look so different?

    • I do not used canned coconut milk. I purchase mine in the carton in the dairy section. Add a little extra coconut milk or water to loosen up. That is what I do if it is a little to thick in the morning.

      • Oh, I didn’t even know that was something you can get! I will keep this in mind in the future.

        It was totally delicious, by the way, even though it was very thick, and cold. I let several other people try it and everyone said it was delicious. 🙂

  10. Have you tried freezing this recipe to have later? Was curious to see if that was an option, thanks!

  11. I don’t have coconut milk. I have skim milk. Would that work??!

  12. First day of the much needed lifestyle change for me. I have four girls from 14-9 and work outside the home full time. I loved the overnight oats I prepped last night and ate this morning. Thank you so much for your honest and helpful blog!

    • You are welcome. remember the first couple weeks are always the hardest. Once you get past the 3rd week it becomes habit. It never gets easier you only get better 🙂

  13. Karen Vaden says:

    Must it be frozen blueberries? Can fresh blueberries be used?

  14. Tammy – I just discovered your website & am impressed and interested in trying some recipes. I have been making overnight oatmeal for over a year. I make a weeks worth at a time & it is just as good on the last day as the first day. My recipe is a bit different and I am interested in your thoughts. I use 1/2 C oats, 1/4 C soy milk, 1/4 C fat free Greek yogurt, 1-2 T of raisins (they give it the sweet I like), a big handful of fruit (usually frozen blueberries &/or strawberries). In the morning I add 2 to 2-1/2 T of walnuts. Like you, I’m trying to eat healthy and lose some weight.

  15. This is wonderful! I added honey instead of maple syrup and threw in a few mini chocolate chips!

  16. Do u think bananas would be ok instead of blueberries. Maybe 1/4

  17. Ok, excuse the question, might be obvious but it says cook time 8 hrs…….does that mean no cook but fridge time?

  18. Hi Tammy!! I’m loving all the different overnight oats recipes… you have made me an addict! hahaha! I have a question about these ones though. When I enter it into MyFitnessPal, without the coconut, maple syrup, or slivered almonds, it calculates it as 449 calories. Somehow I’m still almost 175 calories more than yours… help!?

  19. Looking forward to trying overnight oats for the first time!!! If I use mason jars, which size works best for these recipes???

  20. So you eat this cold? Idk if that’s a weird question. I was wondering how much sodium or sugar is in this b/c I use MyFitnessPal to track what I eat

  21. I used steel cut oats because I couldn’t find rolled oats… When I took them out of the fridge the next day, they didn’t seem right so I heated it up for a min and a half and I really liked it better that way. I used “3-minute” steel cut oats, do you think that’s why it wasn’t right?

Trackbacks

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