Who says you need real oats to enjoy a comforting, creamy breakfast bowl? These Keto Overnight “Oats” are made with chia seeds, coconut, and almond flour — giving you the same satisfying texture as traditional oats but with a fraction of the carbs.
It’s the ultimate low-carb, no-cook breakfast that you can prep the night before. In the morning, just grab it from the fridge, top it with fresh berries, and enjoy your delicious keto start to the day!
What’s your go-to breakfast on busy mornings?
Would you try this cold or prefer it warm?
Which keto toppings would you add — almond butter, cinnamon, or cocoa nibs?
Ingredients
Base “Oats” Mixture:
2 tbsp chia seeds
2 tbsp unsweetened shredded coconut
2 tbsp almond flour (or flaxseed meal for extra fiber)
½ cup unsweetened almond milk (or coconut milk)
2 tbsp heavy cream (optional for extra creaminess)
1 tbsp sugar-free sweetener (like monk fruit or erythritol)
¼ tsp vanilla extract
A pinch of cinnamon and salt
For Toppings:
¼ cup strawberries, chopped
¼ cup blueberries
(Optional) 1 tbsp unsweetened almond butter or peanut butter
Instructions
- Mix the Base
In a bowl or jar, combine chia seeds, shredded coconut, almond flour, almond milk, heavy cream, sweetener, vanilla, cinnamon, and salt. Stir very well — chia seeds tend to clump at first. - Let It Thicken
Cover and refrigerate for at least 4 hours or overnight. The mixture will thicken into a pudding-like “oatmeal” texture.
Tip: If it’s too thick the next morning, add a splash more almond milk and stir. - Add Berries & Serve
Stir in or top with strawberries and blueberries. Add a dollop of almond butter or whipped cream if desired. Tips
Want a warm version? Microwave for 30–40 seconds before serving.
Add protein powder (vanilla or chocolate) for extra nutrition.
Swap berries for raspberries or blackberries to cut carbs even more.
Store in the fridge for up to 3 days — perfect for meal prep!
I hope you enjoy this delicious recipe with your loved ones