Paleo Overnight No-oats!

An oat-free spin on the classic overnight oats! Funny enough, I didn't mean for this recipe to be paleo or grain-free: I wanted to make some easy grab-n-go breakfasts this week, but I ran out of rolled oats. I looked in my pantry and saw flaked coconut and slivered almonds, and thought "Hmmm, these two things are about the same size and shape as oats. Let's try it!" And thus, these paleo overnight no-oats were born!

Paleo OverNight No-oats

Paleo OverNight No-oats

Paleo Overnight No-oats


  • 1/4 cup unsweetened flaked coconut

  • 1/4 cup slivered almonds

  • 1 cup non-dairy milk (almond, coconut, cashew, etc!)

  • 1 TBSP chia seeds

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (or more, if you are a cin-a-holic like me!)

  • dash sea salt

  • 1/2 banana, sliced

  • other optional add-ins: frozen or fresh berries, goji berries (my fave!), cacao nibs, walnuts, drizzle of maple syrup or local honey, bee pollen


  1. Mix all ingredients together in a jar or small container, stir in your choice of add-ins and let sit in the fridge overnight.  Make a few jars at the beginning of the week and have breakfast ready when you are - it's so, so easy!


If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

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Almond Butter Granola

As I've mentioned before, I LOVE granola, probably because it reminds me of the sugary cereal which I ADORED as a kid (Cinnamon Toast Crunch anyone??). Unfortunately, most of the stuff on the market (both granola and cereal) is not so great for you, so I try to make my own whenever possible. 

This is an easy recipe which is low in sugar (sweetened with fruit + a wee bit of local honey) and completely grain-free! It's also totally adaptable - you can use whatever nuts, seeds and dried fruit you have on hand. 

Almond Butter Granola / gluten free, paleo, vegan option, low sugar

Inspired by this recipe + Hu Kitchen's almond butter granola. 


- 1/4 cup refined coconut oil

- 1/2 cup natural almond butter (or peanut butter!)

- 3 tablespoons honey or maple syrup

- 1 1/2 cup applesauce, or three medium extra ripe banana mashed (if you use banana, it will have a slight banana flavor).

- 1 tablespoon pure vanilla extract

- 1/2 teaspoon sea salt

- 1 tsp cinnamon

- 3 cups mixed raw nuts and seeds (I used equal parts hemp seeds, sunflower seeds, and walnuts, but throw in whatever you got!)

- 1/2 cup raw almonds

- 2 cups shredded unsweetened coconut

- 1/4 cup cacao nibs, chopped chocolate, or chocolate chips (optional)


1. Preheat your oven to 375 degrees and line a baking pan with parchment paper (or grease with coconut oil). 

2. Wet ingredients: Add coconut oil through cinnamon in your food processor or blender and blend for about 30 seconds. Taste it - if you like your granola on the sweeter side, you may add another 1-2 tablespoons of sweetener. You may also want to add more cinnamon (I'm a cinnamon-a-holic so I always do!). 

3. Dry ingredients: Add nuts, seeds, coconut, and cacao nibs to a large bowl and stir.  

4. Mix it up! Add your wet mixture to the dry and mix until well combined. Spread onto the prepared baking sheet.

5. Bake. Bake for approximately 30 minutes, stirring occasionally to ensure it browns evenly. Note: You may need to let it cook for a little longer. You want the granola to have crunchy edges, but still slightly soft (it will harden more as it cools). 


Enjoy with almond milk, atop a green smoothie, or by itself as a crunchy snack!

Did you like this recipe? Then I think you'll love my Banana Bread Granola. 

Carrot Cake Breakfast Bowl with Chai Granola

Are you a cereal lover?  I AM.   This bowl is my healtified version of cereal, complete with a full serving of vegetables!  A breakfast that tastes great AND makes you feel great?  That's a win-win in my book.

In this recipe, I used a homemade vegan + paleo chai granola (which is the bomb on it's own, btw).  You can easily sub store bought granola, but I do recommend checking out the ingredients before you buy.  Granola is marketed as a "health food," but many varieties sneakily contain tons of added sugar and weird ingredients.  I personally like Purely Elizabeth and Hu Kitchen (available in NYC), but many "paleo" granolas are also good because they usually are low in sugar and processed ingredients. 

carrot cake breakfast bowl.jpg

Carrot Cake Breakfast Bowl (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 1 cup shredded carrots

- 1/2 cup Chai Granola (recipe below)

- 1/2 cup almond milk (or non dairy milk of choice)

- dash of cinnamon (optional)

Assemble your breakfast bowl:  Add the shredded carrots to your bowl, creating a "nest" for the granola.  Fill the nest with granola.  Pour almond milk over the whole thing, top with cinnamon, and enjoy!

Chai Granola (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 2 small ripe bananas

- 1 tsp pure vanilla extract

- 2 TBSP coconut oil

- 2 tsp chai spice (you can buy this pre made or make your own)

- 2 cups nuts of choice (I used half almonds and half cashews)

- 3/4 cup seeds (I used 1/4 cup of each hemp, chia, and pumpkin seeds)

- 1/2 cup coconut flakes

- 1 cup shredded carrot

Preheat oven to 300 and line a baking sheet with parchment paper.  Combine the first four ingredients in your blender or food processor.  Add all other ingredients (nuts through carrots) in a large bowl and mix well.  Pour the mixture from the blender over the nut mixture and stir until all ingredients are evenly coated.  Spread mixture onto the lined baking sheet and cook for about 30-40 minutes, stirring occasionally.  Turn oven off and let granola cool in the warm oven.  

NOTE: Cooking time will greatly depend on the wetness of your mix (from the shredded carrots and bananas).  Keep an eye on it while cooking.  It should be starting to brown and crunchy when you turn off the oven. 


You know I love bowls, and this creation is my new favorite.  I can't wait to try it with different shredded veggies - I bet beets, sweet potato, and zucchini would be awesome as well (zucchini bread breakfast bowl? YES!).   What sort of treat would you like to see recreated in breakfast form?  Let me know in the comments below!

PS.  If you liked this recipe, I know you'd love my Carrot Cake Smoothie.