Overnight (Not) Oats

This recipe is completely grain-free and a breeze to make. Plus it features coconut.

If you had told me when I was a kid that I would be able to have chocolate for breakfast, I wouldn't have believed you.

However, the perk of adulthood is the autonomy to incorporate the sweet treat into the most important meal of the day. Since I’m someone who wants to feel great all day long, you can rest assured there's no reason to worry that my way of making chocolatey goodness happen at breakfast will come with blood sugar crashes afterward.

"My way" is a recipe that's completely grain-free and a breeze to make. On top of its cocoa taste, it features my other all-time favorite flavor: coconut. You can make it in the evening, pop it in the fridge, and wake up to a satisfying breakfast loaded with lots of protein and healthy fats to power the rest of your morning.

You don't have to stick strictly to my recipe. You can add oats if you don't want to break tradition. You also can mix in toppings that feel right for you. A few of my favorites are chopped dates, coconut flakes, maca or matcha powder, and nuts and seeds. The options are endless. Dessert for breakfast is served.

Makes 2 servings

This grain-free superfood breakfast is full of protein and healthy fats to keep you full and satisfied.

½ cup shelled hemp seeds

½ cup homemade nut milk or milk of your choice

1 tablespoon shredded coconut

4 teaspoons chia seeds

1 teaspoon maple syrup

1 teaspoon cinnamon

1 teaspoon cocoa nibs

Combine all ingredients in a small glass jar, and shake well. Place in the fridge for at least 4 hours (or overnight). Serve warm or at room temperature with toppings of your choice.

Serve warm or at room temperature with toppings of your choice.

Sarah Adler is food columnist at 425.