I was a little late to the overnight oats and chia pudding game, but now that I’m finally on board I looovveeee coming up with new combinations.
Classic Combo
I mean does it get any more classic than PB and Jelly? I think not. We opted for using real fruit and calling it good! You get the fruity combo mixed with the overnight oat/chia pudding and then we top it with a nut butter.
Make Ahead
You know we are all about meal prepping and making ahead food to keep our work week easy and less stressful. This is one of our favorite make ahead recipes. While I don’t eat a traditional breakfast like Justin, I am just as happy to have this overnight oats recipe meal prepped and in the fridge because I do like a late morning or afternoon snack some days, and this is perfect for that!
A Great Egg-Free Option
I love breakfast foods but sometimes the typical egg situation doesn’t sound good. These “PB” and jelly overnight oats are the perfect egg-free breakfast option.
“PB” And Jelly Overnight Oats (Grain Free)
Ingredients
- 1 cup frozen fruit, thawed
- 1.25 cups soft nuts, (we like to use walnuts and shelled pumpkin seeds or sunflower seeds)
- 2 tbsp chia seeds
- 1.5 tbsp ground flax seed
- 1 tbsp pure maple syrup, (optional)
- 1/2 tsp vanilla
- Pinch of sea salt
- 1.5 cups coconut milk, (or nut milk of choice)
- 1/4 cup nut butter
Instructions
- Portion out thawed berries into either one pint or two 6-8 ounce mason jars. Use a fork to mash the berries up a bit. I like to leave mine a little chunky though.
- In a food processor, pulse nuts until they are grainy. Then, transfer to a mixing bowl.
- Add chia seeds, ground flax, maple syrup, vanilla, sea salt and coconut milk to jar. Stir to combine everything.
- Pour mixture into mason jar(s). Cover and refrigerate overnight. Once set, you can serve cold or warmed up. Add nut butter on top and any other toppings you’d like. Enjoy!
I discovered this recipe on my very last day of whole30 (I couldn’t eat another egg…) and WOW! Will definitely be making this again and again! This was my first time making chia pudding and I always thought that I wouldn’t like the texture, but I was wrong- it was so creamy and delicious. I used a mix of pecans and pumpkin seeds in the food processor and it turned out super well. Thanks for another great recipe!
You’re very welcome, glad you found the recipe!
Do you have to eat this the next day or can you make couple days worth?!
You can definitely make a couple days worth. I think the longest I’ve let it sit in the fridge is 3-5 days. 5 days might be pushing it.
This got me back into overnight oats!
That looks delicious!
Thank you! Hope you enjoy it! 🙂
Do you use canned coconut milk or something like Silk Coconut milk?
We use full fat coconut milk, so canned or Aroy-D brand from Amazon is our favorite. Something like Silk will have other additives we don’t love, so we try to go with a pure as possible. 🙂
Wonder what this would taste like with dates instead of syrup for Whole30?
You can just omit the maple syrup entirely, no need to even replace with dates for Whole30! It’s better to go with less sweet on your Whole30 anyhow and there will already be some sweetness from the berries! Enjoy!
So where do the “oats” come in? I don’t see them in the recipe, or is this suppose to be more like a chia pudding rather than oats?
Hey there – it’s a Paleo version (since oats aren’t actually Paleo) of overnight oats. The texture of the nuts and chia seeds give it a texture very similar to oatmeal. Hope you give it a try! 🙂