Paleo Overnight “Oats” (Grain-Free, Dairy-Free)

Paleo Overnight Oats | On the Go Breakfast | Grain Free | Dairy Free | Make Ahead

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.

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.

Bagels, toast, muffins, pastries, donuts, croissants, oatmeal—just off the top of my head, these are all breakfast foods with grains. This makes finding a grain free breakfast pretty darn challenging.

These overnight “oats” are not only grain-free, but they are so easy to make, and you can whip up a double batch Sunday and have breakfast for most of your week!

I just love lining up happy little mason jars of breakfast, ready to go in my fridge. I would love to get these wide mouth mini jars. They would be perfect for piling on the toppings!

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 on my tongue.

But when chia seeds are just a component, there are other textures to distract your mouth. With walnuts, shredded coconut and cacao nibs, the texture is truly, perfectly, an overnight oats replica.

Paleo Overnight "Oats" | Grain Free | Dairy Free | Make Ahead | Breakfast on the Go

Another grab and go breakfast you will love:

One-Bowl Banana Breakfast Cookies (Vegan and GF)

Paleo Overnight “Oats”

Vegan, Paleo, Gluten-Free, Dairy-Free, Grain-Free, Refined-Sugar-Free

Course Breakfast
Servings 2
Author Stephanie L. Smith


  • 1/2 cup walnut pieces or whole walnuts chopped small
  • 4 Tablespoons unsweetened shredded coconut
  • 3 Tablespoons chia seeds
  • 3 teaspoons cacao nibs (plus more for topping)
  • 1 Tablespoon almond butter
  • 1 Tablespoon pure maple syrup
  • 1 cup unsweetened almond milk
  • 1 banana, sliced (optional topping)


  1. Mix the first 5 ingredients together. 

  2. Add the maple syrup and almond milk. Stir to combine well. 

  3. Refrigerate overnight. 

  4. Divide into two bowls and top with fresh bananas, a drizzle of almond butter, and more cacao nibs!

Recipe Notes

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. 


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