Add the rolled oats and 3/4 cup of the rice-coconut-milk in a glass jar and give it a good mix. Set it in the fridge overnight.
The next day, in small pot heat the frozen blueberries and add the maple syrup and ground vanilla bean. Cook it on medium heat without the lid for about 8-10 minutes until thickened.
Stir one tablespoon of rice-coconut milk into the overnight oats to add a bit more liquid.
Pour the warm blueberry sauce on top of the overnight oats and give it a light swirl. Top with fresh blueberries, sprinkle with shredded coconut and enjoy!
* Of course you can use any plant-based milk you like, I just prefer a rice-coconut milk (not the full-fat coconut milk you would use for curries) for these Overnight Oats. Almond milk, hazelnut milk or oat milk would be great too!