5 from 3 votes
Nut and Seed Overnight N'Oatmeal
No-oat porridge made with nuts and seeds. An easy recipe for an overnight breakfast
Prep Time
10 mins
Total Time
10 mins
Servings:
4
to 6 servings
Calories:
604 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups walnuts 240 g, or almonds, raw
- 1/2 cup pumpkin seeds 60 g, raw
- 1 tablespoon flax seeds 3.5 g, ground
- 3 tablespoons chia seeds 10.5 g
- 3 cups almond milk see note, unsweetened
- 1/2 teaspoon vanilla extract pure
- 3 tablespoons pure maple syrup or liquid sweetener of choice
For Serving:
- blueberries fresh
- almond butter
- hemp seed
- pure maple syrup or honey
Instructions
- Add the walnuts and pumpkin seeds to a food processor or blender and process until finely ground. Transfer the ground walnuts and pumpkin seeds to a jar along with the ground flax seed and chia seeds. Pour in the almond milk, vanilla, extract, pure maple syrup, and sea salt. Stir well to combine. Seal the jar and allow it to sit overnight in the refrigerator (or at least 3 hours).
- When ready to serve, either heat the porridge on the stove top or leave it cold. Serve with desired fruit, nuts, seeds, liquid sweetener, and additional non-dairy milk. My personal favorite toppings are almond butter, blueberries, pumpkin seeds, hemp seeds, honey, and full-fat coconut milk.
Cup of Yum
Notes
- *Use any nut milk you'd like. For a creamier consistency, use equal-parts almond milk and full-fat canned coconut milk.
Nutrition Information
Serving
1of 4
Calories
604kcal
(30%)
Carbohydrates
26g
(9%)
Protein
17g
(34%)
Fat
53g
(82%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 604
% Daily Value*
| Serving | 1of 4 | |
| Calories | 604kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 53g | 82% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.