If you love overnight oats but want to switch things up a little, these Cinnamon Overnight N'oats are an easy fall inspired breakfast that I will happily eat any time of the year.
And yes, I know what you’re thinking: N'oats?
There aren’t actually any oats in this recipe. Instead, I use coconut flour and chia seeds to create that thick, overnight oat like texture. I love the flavor of oats, but coconut flour gives me more fiber while still making this a really satisfying breakfast.
I originally got the idea for this recipe from The Peachie Spoon. I made a few changes to make it work better for what I wanted, including adding pasteurized egg whites to increase the protein.
The result is a simple, high protein, high fiber breakfast that takes just a few minutes to put together and is perfect for meal prep.
Why I like starting the day with protein and fiber
I’m a big fan of building meals around a couple of nutritional basics rather than trying to make every meal complicated.
For me, protein and fiber are two of those basics.
A breakfast that includes plenty of both tends to keep me feeling full and satisfied longer, which makes the rest of the day easier. I’m not looking for a breakfast that will magically prevent me from getting hungry later—I just want a meal that actually feels like a meal.
That’s one of the reasons I like this recipe. It gives me 41 grams of protein and 8 grams of fiber without requiring a complicated ingredient list or a lot of prep.
And because it’s made the night before, breakfast is basically ready when I am.
Cinnamon Overnight N'oats
Ingredients
For one serving:
- 15 grams coconut flour — about 2 tablespoons
- 8 grams chia seeds — about 2 teaspoons
- 30 grams vanilla protein powder — about 1 scoop, depending on the brand
- Cinnamon, to taste
- 4 grams cinnamon sugar blend — about 1 teaspoon
- 120 grams unsweetened coconut milk (any milk you use works!)— ½ cup
- 120 grams pasteurized egg whites from the carton — ½ cup
Optional toppings
I like adding a little crunch on top. Try:
- Granola
- Pumpkin seeds
- Chopped pecans
You could also experiment with a little pumpkin puree and pumpkin pie spice for even more fall flavor. I haven't tested that version yet, so consider that one a try it and see what you think addition rather than a tested part of the recipe.
How to make it
Add the coconut flour, chia seeds, protein powder, cinnamon, and cinnamon sugar blend to a container or jar.
Pour in the coconut milk and pasteurized egg whites and stir really well, making sure there are no dry pockets of coconut flour.
Cover and refrigerate overnight.
I recommend letting this sit overnight rather than trying to eat it right away. The extra time allows the chia seeds and coconut flour to fully absorb the liquid and gives you that thicker, spoonable texture you’re looking for.
In the morning, give it another stir, add your favorite toppings, and enjoy. If it’s too thick feel free to add more liquid!
Make it your own
One of the things I like about recipes like this is that they're easy to change based on what you have and what sounds good.
Want more crunch? Add pumpkin seeds or pecans.
Want it a little sweeter? Add a little more cinnamon sugar.
Want to lean into the fall flavor? Try pumpkin pie spice and a little pumpkin puree.
You could also multiply the recipe if you want to make several servings at once. Just multiply each ingredient by the number of servings you want to make.
For example, if you want four servings, multiply everything by four and divide it into four containers.
That's another reason I like recipes like this: simple doesn't have to mean boring.
The nutrition
Without toppings, one serving contains approximately:
315 calories
41 grams protein
8 grams fiber
And remember, you don't need to eat this exact breakfast to have a healthy breakfast. This is simply one option that works well for me and gives me a combination of protein, fiber, and a flavor I actually enjoy.
Sometimes the best recipes are the ones that are simple enough to make again and again.
