Blueberry Coconut Overnight Oats

Hey y’all! 

This semester, my goal is to make more healthy breakfasts and to not just settle for cereal and almond milk. Not only do overnight oats have WAY more nutrients than most cereal, they are packed with protein to keep you full all day (perfect for a long day of classes)! Here I’ll be giving yall one of my  favorite overnight oat recipes These overnight oats are rich, creamy, and filled with fresh fruit. It’s truly like eating dessert for breakfast! And, better yet, there’s no prep time! Just mix them up the night before (this takes 5 minutes) and store them in easy grab-n-go airtight containers for easy breakfasts throughout the week. You can eat these cold & straight from the jar, or heat them up for a nice warm breakfast. Enjoy!

Blueberry Coconut Overnight Oats

Serves 1
  • 1/2 cuprolled oats
  • 1/4 cupcoconut milk
  • 1/4 cupalmond milk
  • tablespoonmaple syrup
  • 1 teaspoon chia seeds
  • 1teaspoonvanilla extract
  • pinchof salt
  • 1/2cupfresh blueberries
Additional Toppings (optional)
  • fresh blueberries
  • chia seeds
  • shredded coconut

Instructions

  1. Combine oats, milk, chia seeds, vanilla extract, salt and maple syrup in a large bowl. Stir together until well combined.
  2. Fold in fresh blueberries.
  3. Transfer to two 8 ounce mason jars, cover, and the refrigerator at least 4 hours or overnight.
  4. When ready, top with desired toppings and enjoy!

What I Eat in a Day (+Recipes!)

Hey y’all! I’m going to tell you a little bit about what I eat in a day. All of this is gluten-free, vegetarian, & super easy to make!

Breakfast

I usually don’t do much for breakfast because of classes, so I usually have a bowl of honey nut Cheerios with vanilla almond milk, & a cup of coffee or tea.

  • Honey Nut Cheerios (gluten-free!)
  • Vanilla Almond milk
  • coffee coffee coffee

Lunch

For lunch, I made a sandwich on Udi’s gluten-free sandwich bread. On that, I put avocado, tomato, lettuce, avocado-oil mayo, & provolone cheese.

  • Gluten-free sandwich bread
  • 1/4 an avocado, sliced
  • Sliced tomato
  • Lettuce
  • Avocado-oil mayo
  • Provolone cheese
  • lol probably more coffee

Dinner

Veggies, veggies, and more veggies! I made green beans with roasted sweet potato & cauliflower. See the recipe below!

Ingredients:

  • Sweet potato
  • 1/2 head cauliflower
  • Green beans (not sure how much, I’m honestly not one for recipes)
  • Olive oil
  • 1/2 onion
  • 1 clove garlic (or just use minced)
  • 1 cup of vegetarian broth
  • Salt & pepper

Sauteé chopped onion until slightly browned, add minced garlic. let that brown for a bit, again, I’m not really one for recipes, I usually go with the flow, but I hope you get the idea. Anyway, after that, I add the green beans (chopped into about 2-inch pieces) and broth. Cover and let simmer for about an hour and a half. Chop up the sweet potato and break up the cauliflower into smallish pieces. Spread on a sheet pan and sprinkle with olive oil, salt, and pepper. Toss it, then bake at 350 degrees Fahrenheit for about 45 minutes. By then, your green beans should be finished cooking and you have super yummy veggie-filled dinner. (of course, you could add chicken or whatever but I’m just not the biggest fan. Again, you do what you want)

In between meals I snacked on hummus with gluten-free pretzels, dark chocolate, low-fat string cheese, and LOTS of water. also, probably more coffee but that’s irrelevant. I have a water bottle that I carry with me around the house, and everywhere else. Hydration is key, y’all.

I hope you enjoy this post, keep your eyes open for more! I can’t wait to share with you all more food that I love ♥

“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?” Matthew 6:25