To toast coconut and almonds: Preheat oven to 350 degrees Fahrenheit and spread almonds and coconut in a single layer on a lined baking sheet. Bake 5 minutes or until golden. Store in an airtight container for up to 1 month.
It’s okay to add the toasted coconut and almonds before refrigerating the overnight oats if you don’t mind that they’ll soften in the jars. To maintain the crunchy texture of the almonds and coconut, add them immediately before serving.
Recipe as written creates overnight oats that are on the liquidy side, which I prefer. Use less coconutmilk (about ¾ cup per jar) if you prefer thicker overnight oats.
Substitute frozen blackberries for fresh if desired.
This recipe originally appeared on GratefulGrazer.com.