Blueberry coconut overnight oats

I must say, this blueberry coconut overnight oats recipe was just what I needed. I was craving something light, filling and healthy so I made it to have for the week ahead. I love making overnight oats as it is so easy, versatile and healthy.

Blueberry coconut overnight oats | Eat Good 4 Life

If you haven’t started making your own overnight oats you, let me tell you, you really are missing out. There are so many variations you can make that if you don’t like certain mixtures you can just go ahead and make your own.

If you would like some other overnight oats recipe ideas make sure you browse my breakfast section for more.

I love using fruit that is in season so today I decided to make this variation with blueberries. I actually used my hand blender to puree them so that they could mix in with the oats and milk better and give that intense purple color.

My kids where really pleased with this variation, as I also added some unsweetened shredded coconut which they love. You can also add any nuts of your choice, which I didn’t do this time around but I will in the future.

I tend to make really large quantities of overnight oats when it comes making them because we have them for the entire week ahead. We are a family of 4 so this amount will only last us about 5 days max.

You can totally half the amount if you don’t think you will need so much. The recipe will turn out just fine.

Well, I know some of you where waiting for the recipe, so here it is. I hope you like this blueberry coconut overnight oats variation. It is done in a matter of 5 minutes, it is healthy, easy and delicious.

Enjoy!

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Blueberry coconut overnight oats

Miryam' original recipe

Yield: 15-20 servings

Total Time: 5 minutes

Ingredients:

Directions:

In large mixing bowl mix all the ingredients. You may need a bit more milk if you like. I prefer mine a bit more liquid like than pudding consistency so I added more. Place mixture in the refrigerator overnight and eat the next morning.

This recipe will keep in your refrigerator covered in a  glass container for up to 5 days. You can also add any type of nuts or protein powder if you like.

NOTE: You can half the recipe if you don't like to make such a big quantity.

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15 comments

  1. Oooh, this looks soooo good to me! I love the pineapple coconut combo and the nuts on top look so yummy. I love how simple the cake recipe is, not too many ingredients :)

  2. Como me gusta este bizcocho, lo voy a preparar pero sin el glaseado…Feliz año!!!!!!

  3. Oh my this looks delicious! Such a wonderful flavor combination!

  4. Why yes. Tofu in icing does sound disgusting. :)

    Other people do it so I guess it can’t be too bad! Frosting is my biggest challenge. It’s just fat and sugar and that’s difficult to make healthy. If you create an icing recipe with tofu, and doesn’t have other bizarre ingredients, I’ll try it out.

    Although I’m crazy about pineapple (I bought five of them on Friday!), I don’t like it baked. The cake looks super, though. :)

  5. I nominated YOU for the Leibster Blog Award! Check out the details on my blog :)

  6. Culinary coutore,

    thanks :-)

    Texanerin, yeah it sound really not that good using tofu right? will see how it goes…..

  7. This looks great. I’ll might substitute the coconut.

  8. Made this cake for a sweet end to a simple crock pot roast dinner. It is tasty, simple and comes out so nice. Next time I would use just 1/2 cup of coconut. It is so high in saturated fat. I once read that scientists feed rats large amounts of coconut to induce heart disease for lab studies.

  9. nice idea..thanks for sharing...

  10. There are great easy ways to use Casein protein powder to make icings! Also, using Splenda in this recipe would dramatically lower the sugar content ;) oat flour used half and half for the pastry flour would not alter the taste much either! Enjoy!

  11. I made this cake today for my Mom’s 98th birthday and my husband’s 61st. We combined the birthdays as they were a day apart. My husband said it was the best cake he had ever eaten in his life! Mom loved it too but she loves anything with cream cheese icing! The only thing I did different is that a used a bundt pan instead of a 9×13. It turned out beautiful. This recipe is definitely a keeper and I will be making it again. Thanks for the recipe!

  12. Looks good and am eager to try.
    How much liquid should I use from the can?
    I am planning not to use the liquid from the can as it may be sweet, so how much liquid to substitute?
    If I want to use stewed chopped pineapples, 
    Is there no butter or oil in this recipe? If I want to add oil, how much to add and if butter then how much.  Thanks so much.  I love your blog.  

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