Nuts & Seeds Overnight N'Oats
Yield: 3 servings (recipe may easily be doubled if it will be consumed within 3 days)*
Paleo, vegan, gluten- and dairy-free, this wholesome breakfast can be customized to taste and provides serious staying power.


  • 1 cup (120 grams) raw almonds or walnuts (I like a half cup of each; may use pecans, too)
  • 1/4 cup (30 grams) raw pumpkin seeds
  • 1 tablespoon (3.5 grams) ground flax seed
  • 2 tablespoons (24 grams) chia seeds
  • 1 1/2 cups (360 ml) unsweetened almond milk**
  • 2 tablespoons (40 grams) pure maple syrup or liquid sweetener of choice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher or sea salt

options for serving

  • fresh blueberries, strawberries, raspberries, and/or bananas
  • melted peanut or almond butter for drizzling
  • additional nuts and/or seeds for crunch
  • shredded coconut
  • raisins, dried cherries or cranberries, chopped dates or apricots, etc.
  • a drizzle of maple syrup or honey if you’d like more sweetness
  • a sprinkle of sea salt



  1. Add the nuts and pumpkin seeds to a food processor and process until ground (you’re looking for something like coarse sand—ground but with a hint of texture). Transfer the mixture to a large jar or quart-size liquid measuring cup along with the ground flax seed and chia seeds. Add the almond milk, maple syrup, vanilla, cinnamon and salt. Stir well to combine.       Cover and refrigerate overnight.

    When ready to serve, stir in any and all toppings of choice. (I especially like chopped banana, berries, and a drizzle of melted peanut butter. When I don’t have fresh berries, I use a combination of dried fruit instead.) Overnight oats (or n’oats!) are generally enjoyed cold, but they may be gently heated if preferred.



*Each serving comes to just under a cup, and once fruit or other add-ins of choice are stirred in, the serving is rather generous and super filling.

**You may use any nut milk you’d like. I most frequently use Silk’s almond or almond-coconut blend and have used cashew milk as well. For a creamier consistency, use equal-parts almond milk and full-fat canned coconut milk.

Optional but recommended soaking step: place the walnuts, almonds, and pumpkin seeds in a bowl or large liquid measuring cup. Cover with 2 cups of water and 1/2 tablespoon of sea salt and stir to combine. Let them soak at room temperature for 8 to 24 hours. Drain, rinse until the water is clear, and drain again.


More recipes at