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).