The warm summer months obviously don’t lend themselves too well to hot breakfasts like oatmeal, which is where overnight oats are a lifesaver.

Overnight oats take no time at all, can be eaten straight out of the fridge, and still give you all the heart-healthy, blood-sugar balancing, cravings-busting benefits of oatmeal, without the wintery vibes.

To make these overnight oats even more summery, I added shredded coconut and coconut yogurt, and of course, BERRIES!!  Any berries will do for this recipe, but I like raspberries for this particular iteration.  Check out my recent article on why berries are summer’s perfect superfood!

Print Recipe

Raspberry Coconut Overnight Oats

A perfect, super quick and easy breakfast option that could last for a couple of days -- or be a lovely breakfast for mama and a little!

Course

Breakfast

Cuisine

Toddler Meals

Servings

Ingredients

• 1/2 cup organic old fashioned rolled oats
• 2/3 cup unsweetened almond or coconut milk*
• 1/3 cup coconut yogurt*
• 1 tbsp chia seeds,
• 1/2 tsp organic vanilla extract
• 2 tsp organic maple syrup
• 2 tbsp unsweetened coconut flakes
• 1/2 cup organic raspberries

Course Breakfast Cuisine Toddler Meals Servings Ingredients 1/2 cup organic old fashioned rolled oats 2/3 cup unsweetened almond or coconut milk* 1/3 cup coconut yogurt* 1 tbsp chia seeds, 1/2 tsp organic vanilla extract 2 tsp organic maple syrup 2 tbsp unsweetened coconut flakes 1/2 cup organic raspberries

Instructions

1. Whisk together all ingredients (aside from the raspberries) in a Bell jar.
2. Refrigerate overnight.
3. In the morning, top with raspberries and some extra shredded coconut. Enjoy!

Recipe Notes

* Coconut milk yields a thicker oatmeal, whereas using almond milk will make it come out a little runnier.

* I used coconut yogurt to make the recipe vegan, but feel free to use organic greek yogurt if you prefer it!

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