Overnight oats are one of my go-to breakfasts or snacks, especially on busy weeks. They take all put 5 minutes to put together to make for an easy grab-and-go breakfast all week long. On Sunday prep the base and prep some exciting toppings all week (like this blueberry chia jam, duh!).

You could also do a strawberry or raspberry chia jam. Have fun with making it your own!  Feel free to double the jam and use it on coconut yogurt, on top of toasts, pancakes or waffles, or in sandwiches.

mango and blueberry chia jam overnight oats
Serves 2 - 3

Basic overnight oats

  • 2 cups coconut milk or unsweetened almond milk
  • 1 cup gluten free rolled oats
  • 3 tablespoons chia seeds
  • Dash of pure vanilla extract
  • Dash of cinnamon
  • Pinch of pink salt
  • 1 tablespoon honey or maple syrup, optional

Blueberry chia  jam

  • 2 cups frozen blueberries
  • 1 tablespoon chia seeds
  • Pinch of pink salt or sea salt
  • 1 – 2 tablespoons maple syrup, to taste



  • 2 champagne mangos, diced
  • Coconut flakes, hemp hearts, and bee pollen

Combine all ingredients for the overnight oats in a large jar or bowl and mix well. Cover and refrigerate overnight, or for at least 2 hours. Stir well before serving.

Heat a small pan over medium low heat. Add the frozen blueberries and heat until blueberries are warm and start to break down. Turn heat down to low, stir occasionally and gently mash them with the back of a wooden spoon, for about 5 – 7 minutes. Stir in the remaining ingredients and set aside to cool.

Serve overnight oats topped with blueberry chia jam, mango, coconut flakes, hemp hearts, and bee pollen.