Laura Lea's Blueberry Coconut Overnight Oats

June 1, 2017

This blueberry oat bowl is from Laura Lea’s Balanced Cookbook.

She writes This is one of the first recipes I ever put on my LL Balanced blog, back when I was living with my parents right after moving back from New York. I remember uncovering this chilled, creamy bowl of overnight oats each morning and enjoying it on the back patio. I’d watch summer steam rising from the wet grass and feel so grateful to be home. This was a magical time, when the juxtaposition of my old and new life was fresh and strong. I still make this recipe when the weather begins to warm, as it is the perfect no-fuss, cooling way to start the day. If you’re not familiar with the concept of overnight oats, it’s as simple as this: oats + milk + yummy additions of choice, refrigerated overnight. Feel free to play with your flavorings and fruit, but know that you can always come back to this reliable combination.

Ingredients

1/4 cuprolled oats

1 tablespoon plus 1 teaspoonchia seeds

2 teaspoonsunsweetened coconut flakes (toasted is even better!)

Pinchcinnamon

Pinchsea salt

1/4 teaspoonalmond extract (sub 1/2 teaspoon vanilla extract)

1/4 cupcanned full-fat coconut milk

1/4 cup to 6 tablespoonsfiltered water (suggest 1/4 cup if using frozen berries, 6 tablespoons if using fresh)

1 to 2 teaspoonsmaple syrup or honey (add to taste)

1/3 cupfresh or frozen blueberries

Preparation

Place all ingredients in a small bowl except blueberries and whisk to incorporate. Stir in blueberries. Whisk every 2 minutes for 10 minutes to prevent chia seeds from clumping. Cover bowl and refrigerate at least 4 hours or overnight.

YOGURTY VERSION: Sometimes I add 2 tablespoons or 1/4 cup yogurt to the mix. When I use 1/4 cup, I reduce the water by 2 tablespoons.

Try topping with almond butter and extra blueberries (my favorite).