3/4 cup old-fashioned rolled oats
1/4 cup shredded unsweetened coconut
2 tbsp ground flaxseeds
2/3 cup organic nonfat plain Greek yogurt or organic whole milk yogurt
2/3 cup plain unsweetened almond milk
1 tbsp pure maple syrup or coconut nectar
1/2 tsp ground cinnamon
1 banana, peeled and cut into 1-inch chunks
2/3 cup blueberries, fresh or frozen
In a medium bowl, whisk oats, coconut and flaxseeds. Add yogurt, milk, maple syrup and cinnamon and stir to combine. Cover with plastic wrap and refrigerate overnight (8 to 16 hours).
Meanwhile, in a small container, combine banana and blueberries. Cover and freeze overnight (8 hours minimum). If using frozen blueberries, add to banana mixture in Step 3.
In a food processor or blender, blend banana-blueberry mixture, stopping to scrape down sides of bowl, until smooth and creamy. In small bowls or clear glasses, layer oatmeal mixture and banana-blueberry mixture, dividing evenly.