Go Back

Blueberry Lemon Overnight Oats with Toasted Coconut

Abby Rice
Prep Time 10 mins
Cook Time 8 hrs
Course Breakfast
Servings 1


Overnight Oats

  • 1/2 cup oats gluten free, if desired
  • 1/2 cup almond milk unsweetened
  • 1/4 cup vanilla yogurt (I use Siggi's)
  • 1 tbsp chia seeds
  • 1 tsp honey
  • 1 tsp lemon juiced
  • 1 tsp lemon zest
  • 1/4 tsp vanilla
  • pinch of salt


  • 1/4 cup blueberries
  • 1/4 cup coconut flakes
  • splash of almond milk
  • drizzle of honey


  • In a glass mason jar or sealed container, combine all of the ingredients through salt and mix thoroughly.
  • Let sit in the fridge overnight (at minimum).
  • Once the oats have sat overnight, take them out of the fridge the next morning and pour in to a bowl. Set aside.
  • Heat a small pan over medium heat and add the coconut flakes.
  • Toast until golden and fragrant (2-3 minutes). Stir occasionally (they will burn easily if left too long!) Save any leftover coconut in an airtight container.
  • Top the oats with blueberries, toasted coconut, an extra splash of almond milk, and a drizzle of honey (if you'd like).
  • Enjoy!