Bagels, toast, muffins, pastries, donuts, croissants, oatmeal—just off the top of my head, these are all breakfast foods with grains. I don’t know if you’ve ever tried eating grain free for a meal or two, but if you do, you may discover that it is much easier on your digestion. I would never be able to fully give up all those tasty aforementioned breakfast foods, but every now and then it does my body good to take a break from them.
This overnight “oats” recipe doesn’t actually have oats in it at all, but I just can’t deny my love for the convenience of refrigerated breakfast porridge so I had to create a tasty grain-free version.
Now plain ol’ chia seed puddings (to be honest) give me the heebie jeebies. The texture is just too weird for me. Too many slimy spheres wiggling around my tongue. Eww.
When chia seeds are just a component though and there are other textures to distract your mouth, like walnuts and shredded coconut and cacao nibs, the texture is truly, perfectly, an overnight oats replica.
Other grab and go breakfasts you will love:
Paleo Overnight "Oats"
Vegan, Paleo, Gluten-Free, Dairy-Free, Grain-Free, Refined-Sugar-Free
- 1/2 cup walnut pieces or whole walnuts chopped small
- 4 Tbsp unsweetened shredded coconut
- 2 1/2 Tbsp chia seeds
- 3 teaspoons cacao nibs (plus more for topping)
- 1 Tablespoon almond butter
- 1 Tablespoon pure maple syrup
- 1 cup unsweetened almond milk
Mix the dry ingredients together.
Add the maple syrup and almond milk. Stir to combine well.
After sitting overnight, the "oats" can be divided into 2 eight-ounce mason jars.
If you prefer to divide it before refrigerating, I advise that you divide the dry ingredients first, then divide the wet ingredients and pour over each portion equally.