Pour the can of coconut milk into a blender with the frozen blueberries and blend until completely smooth and combined. This creates a rich, fruity base that will infuse the oats with flavor. The frozen blueberries will thicken the coconut milk slightly and give it a beautiful purple hue. I like to blend until there are no visible berry pieces—this helps the texture stay creamy throughout the night.

In a bowl or measuring cup, combine the rolled oats, chia seeds, maple syrup, and vanilla extract. Stir these dry and wet ingredients together until evenly distributed. This ensures the sweetness and vanilla flavor are balanced throughout the oats. Then divide this mixture evenly between two jars (or containers of similar size). Pour the blueberry-coconut mixture from Step 1 over the oat mixture in each jar and stir well to combine, making sure the oats are fully submerged and no dry pockets remain.

Cover both jars with lids or plastic wrap and refrigerate for at least 3 hours, though overnight (8 hours or more) is ideal. During this time, the oats will absorb the liquid, the chia seeds will expand and create a creamy texture, and all the flavors will meld together beautifully. The longer it sits, the thicker and more pudding-like the consistency becomes.

Remove the jars from the fridge and give them a good stir. If the oats seem too thick, add a splash more coconut milk or milk of your choice to reach your preferred consistency. Taste and add another drizzle of maple syrup if you'd like it sweeter. I find that chilling overnight sometimes mutes the sweetness slightly, so don't be shy about tasting before serving. Divide between bowls and top each serving with a handful of shredded coconut and a few fresh or thawed blueberries for color and texture contrast.