This No-Oats Paleo Oatmeal is grain-free, easy to make, and perfect for meal-prepping!
As much as I love waking up to a bowl of oatmeal, I understand it may not be the ideal way for everyone to start the day. Whether it’s due to dietary restrictions, a grain-free lifestyle, or simply a preference for something different, oatmeal might not always fit the bill.
If you’re craving the comfort of a warm bowl of oatmeal or some chilled overnight oats but need to skip the grains, this no-oats oatmeal recipe is here to save the day. Made with a mix of ground nuts and seeds, creamy almond milk, a hint of vanilla, and a drizzle of maple syrup, this recipe is as delicious as it is simple to prepare.
Whether you’re paleo, keto, vegan, or just looking to shake up your breakfast routine, this recipe is sure to please. Plus, it requires no fancy gadgets or lengthy cooking times. All you need is a food processor or blender, a jar, and about ten minutes of prep! Most of the magic happens in the fridge overnight, so by morning, all that’s left to do is customize your bowl with your favorite toppings. Think fresh fruit, creamy nut butter, crunchy seeds, or an extra drizzle of maple syrup—the possibilities are endless!
Is No-Oats Oatmeal Healthy?
This no-oats oatmeal recipe is a good source of healthy fats, plant-based protein, and fiber to keep you full and energized all morning. That said, if you’re watching your overall fat intake, this recipe may not be for you.
Want to make the recipe even healthier? Leave out the maple syrup and replace it with date syrup, a natural, whole-food sweetener. You can also sneak in a scoop of your favorite plant-based protein powder for an extra boost!
The Magic of Walnuts
Walnuts are the true MVP of this no-oats oatmeal. Sometimes referred to as “brain food” for their nutritional benefits (they even have an uncanny resemblance to little brains!), walnuts are more than just a snack-time treat.
When ground, walnuts lend a wonderfully creamy and buttery plant-based texture to any recipe you add them to. Plus, their slightly sweet and nutty flavor is the perfect complement to the vanilla and maple syrup in this recipe.
If walnuts aren’t your thing, feel free to swap them out for cashews, pecans, or almonds. Each will bring its own personality to the oatmeal, while keeping things just as hearty and satisfying.
But trust me. Once you taste how these walnuts transform into a creamy, porridge-like base, you’ll never look at them the same way again.
How to make ahead and store
No-oats oatmeal is delicious and practically made for meal-prepping. While this recipe calls for a minimum 3-hour chill time, you can absolutely leave the oatmeal overnight. If stored in airtight jars, it will stay good in the refrigerator for up to 4 days, making it perfect for busy mornings.
Want to freeze it? No problem! Portion the oatmeal into individual servings, store in freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Serving Suggestions
I love a good fruity topping on my oatmeal, so alongside the nuts and seeds listed in the recipe, I also love to top my oatmeal with a pop of red from these gorgeous Oven-Baked Strawberries or these aromatic Roasted Strawberries. For an extra boost of fiber, try this Strawberry Chia Jam, too! Dried Apples or some Cinnamon Apples (bear in mind that the latter contain sugar and butter) are also a delicious option.
If you’d prefer to keep it simple, this oatmeal is amazing with classics like Almond Butter, Pumpkin Seed Butter, or Cashew Butter.
Recipe
Ingredients
- 2 cups raw walnuts
- 1/2 cup raw pumpkin seeds
- 2 tablespoons ground flaxseeds
- 2 tablespoons chia seeds
- 3 cups unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup
- Pinch of sea salt
For serving:
- Fresh seasonal fruit
- Nut and seed butters
- Pure maple syrup
- Nuts and seeds
- Non-dairy milk
Instructions
- Add the walnuts and pumpkin seeds to a food processor or blender and process until finely ground. Transfer to a jar along with the ground flaxseeds and chia seeds.
- Pour in the almond milk, vanilla, maple syrup, and salt. Stir well to combine. Seal the jar and allow it to sit overnight in the refrigerator or for at least 3 hours.
- When ready to serve, either heat the porridge on the stovetop or leave cold, and garnish with your choice of fruit, nuts and seeds, sweetener, nut butter, and additional non-dairy milk.
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