Quinoa Overnight Oats
Creamy, protein-packed quinoa overnight oats made with vanilla Greek yogurt, chia seeds, and almond milk, topped with goji berries and crunchy nuts. One batch makes 6 grab-and-go jars for easy breakfasts all week.
Ingredients
- 1½ cups cooked quinoa cooled
- ¾ cup rolled oats
- 3 tablespoon chia seeds
- 1½ cups vanilla Greek yogurt
- 2¼ cups unsweetened almond milk plus more for serving
- 1½ teaspoon vanilla extract
- 1-2 tablespoon maple syrup or honey optional
- ⅓ cup goji berries
- ⅓ cup pecans chopped
- ⅓ cup walnuts chopped
Instructions
- In a large bowl, whisk together the Greek yogurt, almond milk, vanilla extract, and maple syrup or honey (if using) until smooth.
- Stir in the cooled quinoa, rolled oats, and chia seeds until evenly combined.
- Let the mixture rest for about 10 minutes so the chia starts absorbing some of the liquid, then stir again.
- Divide the mixture evenly among 6 jars.
- Top each jar with goji berries, pecans, and walnuts, keeping most of the nuts on top so they stay crunchy.
- Cover and refrigerate overnight, or for at least 4 hours.
- In the morning, stir and add a splash of almond milk if you'd like it looser and creamier.
Notes
Sweetness: Since the yogurt is already vanilla, taste the mixture before adding maple syrup or honey. The vanilla and goji berries may give you plenty of sweetness on their own.
Cooking quinoa: No leftovers? Rinse ½ cup dry quinoa, then simmer covered with 1 cup water for about 15 minutes until absorbed. This makes about 1½ cups cooked. Cool completely before using so the yogurt stays thick.
Storage: Keep covered in the fridge for up to 4 days. For the crunchiest nuts, add them the morning you eat each jar. Freezing is not recommended.
Gluten-free: Use certified gluten-free oats.
Dairy-free: Use a thick plant-based vanilla yogurt.
Cooking quinoa: No leftovers? Rinse ½ cup dry quinoa, then simmer covered with 1 cup water for about 15 minutes until absorbed. This makes about 1½ cups cooked. Cool completely before using so the yogurt stays thick.
Storage: Keep covered in the fridge for up to 4 days. For the crunchiest nuts, add them the morning you eat each jar. Freezing is not recommended.
Gluten-free: Use certified gluten-free oats.
Dairy-free: Use a thick plant-based vanilla yogurt.