Do you go to bed with the best intentions to wake up early and whip up a healthy, satisfying breakfast, but never quite get there? Yep, us too. That’s why we love overnight oats.
Luckily for us, Australia’s leading food editor and best-selling cookbook author, Donna Hay was more than happy to share her coconut and blueberry overnight oats recipe. High in fibre, protein, antioxidants and good fats, this recipe will help regulate blood sugar levels and keep hunger at bay all morning long. Even better, this recipe supports healthy digestion, and tastes absolutely incredible! All you have to do is prep the night before, and enjoy in the morning.
Keep scrolling to grab the recipe.
Donna Hay’s Coconut And Blueberry Overnight Oats
1 cup (250ml) coconut milk, plus extra to serve
2 cups (500ml) water
½ cup (45g) rolled oats
⅓ cup (70g) dried blueberries
¼ cup (50g) white chia seeds
½ cup (40g) shredded coconut
1 tablespoon honey, plus extra to serve
1 teaspoon vanilla bean paste
Blueberries and toasted shredded coconut, to serve
Place the coconut milk, water, oats, dried blueberries, chia seeds, coconut, honey, and vanilla in a large bowl and stir well to combine. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Add extra coconut milk to loosen the mixture. Divide between bowls and top with the blueberries, coconut, and extra honey to serve.