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If you’re the type who likes to be as patriotic as possible on the 4th of July, there’s no better way to start your day than with this tasty red, white and blue breakfast! Strawberry, coconut and blueberry fill in for the colors of old glory in this easy and tasty overnight oats recipe.

And if you really enjoy this recipe? Just reverse the order of the items and serve it again on July 14 to celebrate Bastille Day!

Ingredients (Makes 4 servings)

• 1 1/2 cup fresh or frozen strawberries
• 2 tbsp maple syrup
• 1 cup old-fashioned oats
• 1 1/2 cup unsweetened original almond milk
• 1/4 cup unsweetened coconut flakes
• 1 tbsp vanilla bean paste
• 1/2 cup fresh blueberries

Layer #1 – “Red” (Strawberry)

Unlike almost every other overnight oat recipe, this one does not start with the oats on the bottom. Instead we need to start with the sweetened fruit base. To begin, cook 1 1/2 cups of strawberries (fresh or frozen) and 2 tbsp of maple syrup over medium high heat until thickened slightly, about 5-6 minutes.

If you’re starting with whole fresh strawberries, it will greatly speed up the process to do a rough chop before cooking. If they’re whole frozen strawberries, just crush them with a spoon as they begin to soften with the heat.

Once the mixture is done, divide evenly and spoon into four containers. Typically it should make about 3-4 tbsp worth of cooked strawberries per serving.

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Layer #2 – “White” (Coconut Oats)

Again, this recipe calls for an atypical overnight oats preparation. Normally when preparing the oat base, it’s a simple 1/4 cup of oats into each container along with whatever liquid and flavorings. But here, since it’s the second layer, we need to prepare the oats in a single bowl first so we can mix them well before using them to top the strawberries.

It’s best to mix the oats when the strawberries have begun to cook. I also recommend preparing the oats directly in a measuring cup (2 cups or larger) as there’s no need to dirty more bowls! Simply combine 1 cup of oats, 1/4 cup of shredded coconut, 1 1/2 cups of unsweetened almond milk, and 1 tbsp of vanilla bean paste and mix well. Set aside and let the mixture thicken slightly while the strawberries finish cooking.

Once you’ve got the strawberry layers in place, spoon the oat layers in equal measure on top of them. You can just do it by eye, but it should end up being close to 1/2 cup per serving.

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Layer #3 – “Blue” (Blueberries)

This one is pretty self-explanatory. Measure out 1/2 cup of fresh blueberries. Rinse as needed. Then equally divide and place them on top of each oatmeal layer.

One half cup of blueberries works out to eight tablespoons, so you’re looking at two tablespoons per serving. But again, it’s not something you necessarily need to dirty a measuring spoon to distribute. Your choice.

As with all other recipes, you should still seal this and refrigerate for at least 5-6 hours, but preferably overnight before enjoying.

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Freedom to Choose… How To Eat It

Keeping with the theme of this being an atypical overnight oats recipe… this is the first time I’ve ever suggested NOT mixing up a preparation before eating it the next day.

But if you’re someone who prefers to eat it like a parfait to preserve the color balance? Go for it. I also recommend warming this in the microwave for 60 seconds before enjoying. But again, on the 4th of July we’re celebrating your right to eat this at any temperature you like!