Overnight Oats Recipe

Combine base ingredients

In a clean jar or airtight container (about 16 oz capacity), add 1 cup gluten-free rolled oats, 1 cup unsweetened almond milk, 2 tablespoons unsweetened shredded coconut, 1 tablespoon plain Greek or dairy-free yogurt, 1 tablespoon chia seeds, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon fine sea salt.

Whisk or stir vigorously until ingredients are evenly combined and the chia seeds are dispersed. Let sit for 2 minutes and stir once more to prevent clumping.

Seal the jar or container and refrigerate for at least 6 hours or overnight (8–12 hours recommended) to thicken and soften the oats.

Prepare blueberry compote

About 10–15 minutes before serving (or up to 48 hours ahead), place 3 oz fresh or frozen blueberries in a small saucepan over low heat or in a microwave-safe bowl. Add 1 teaspoon ground cinnamon, 1 teaspoon lemon juice, and 1 tablespoon maple syrup (optional).

Gently warm the blueberries for 3–5 minutes on the stovetop, stirring until they release juices and slightly thicken into a loose compote. If using a microwave, heat in 30-second bursts, stirring between, until slightly jammy. Remove from heat and let cool to room temperature (or chill if preparing ahead).

Taste and adjust sweetness with additional maple syrup if desired.

When ready to assemble, spoon a layer (about 2–3 tablespoons) of the blueberry cinnamon compote on top of the chilled overnight oats, or swirl it through the oats if you prefer an even distribution.

Sprinkle an extra 1 teaspoon chia seeds across the top for texture, followed by 1 tablespoon toasted flaked coconut and 1 tablespoon sliced almonds if using.

Garnish with 6 fresh blueberries and drizzle 1 tablespoon local honey over the top (adjust to taste).

Serve immediately chilled. Leftover overnight oats will keep refrigerated, covered, for up to 3 days. Add additional milk before eating if mixture is too thick.