An overnight oatmeal recipe that tastes like a luxurious breakfast dessert

I’ve reached the point in the year where my desire to be outdoors far outweighs my desire to cook, especially if that cooking involves heat of any kind.

I have my ways of coping, of course. I love nice shaved vegetable salads, and sometimes I count an Aperol spritz as part of a well-balanced dinner.

To start my days, however, I need something a little more substantial than cold brew (even if it’s really good cold brew, like these choices here). That’s where these blueberry coconut pie oats come in.

Related: The best 10-minute vegan breakfast starts with instant rice and canned coconut milk

The only cooking necessary? A quick 10 minute stovetop simmer that makes blueberries almost like a jammy pie filling. Do it while the sun is down, then wake up the next morning to a fresh, luxurious breakfast, ready on your schedule.


Recipe: Blueberry Coconut Pie Oatmeal

Cooking time

ten minutes, plus refrigeration


  • 1 13.5 ounces whole coconut milk
  • 1 cup rolled oats
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons brown sugar, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons of cinnamon
  • 4 tablespoons chopped pecans
  • 2 tablespoons coconut cream, plus shredded coconut for garnish


  1. In a mixing bowl, add the whole coconut milk, rolled oats, 1 tbsp brown sugar, vanilla extract, cinnamon, and chopped pecans. Stir until well blended, then separate between two pint-sized mason jars.
  2. In a small saucepan, add the blueberries, the remaining brown sugar and enough water to cover the mixture. Bring to a boil, then reduce to low heat. Stir occasionally, until the berries take on a jam-like consistency, about 10 minutes.
  3. Once cooled, divide the jam mixture in half and spread it over the oats.
  4. Finally, top each mason jar with 1 tablespoon coconut cream and shredded coconut to taste.
  5. Let the oats cool overnight for at least 6 hours.

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