Apple and Blueberry Quinoa Overnight Oats

The perfect breakfast to prep for a grab-and-go breakfast for the week ahead. Apple and blueberry quinoa overnight oats are a great way to use up leftover quinoa and make a filling and nutritious start to the day.

Prep Time10

soaking time2

Total Time2 10

Course: Breakfast

Cuisine: American

Keyword: quinoa overnight oats

Yield: serves

Calories: 249kcal

Materials

1.5 cups cooked quinoa (leftover quinoa is fine)
½ cup rolled oats
1.5 cups milk of choice
1 cup grated apple
½ cup fresh blueberries plus more for serving
2 tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt

For the yogurt cream top

½ cup thick yogurt
1 tablespoon maple syrup
½ teaspoon vanilla extract
extra berries, chopped apples, and chopped nuts for serving

Instructions

In a large bowl mix together the quinoa, oats, milk, grated apple, blueberries, maple syrup, vanilla, cinnamon, ginger, and salt until well combined.
1.5 cups cooked quinoa, ½ cup rolled oats, 1.5 cups milk of choice, 1 cup grated apple, ½ cup fresh blueberries, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon salt
Transfer the mixture to 4 glass jars with lids and put in the fridge for at least 2 hours, or overnight.
In a small bowl combine the yogurt with the maple syrup and vanilla, and stir to combine. Cover and chill for about 10 minutes.
½ cup thick yogurt, 1 tablespoon maple syrup, ½ teaspoon vanilla extract
To serve add a dollop of the maple yogurt on top of the quinoa mixture in each jar. Top with fresh berries, chopped apple, and chopped nuts.
extra berries, chopped apples, and chopped nuts for serving

Notes

Storing

As this contains milk and yogurt it will need to be kept cold. Keep in the fridge until needed, and if transporting in a lunchbox pack an ice pack with it.

This does not freeze well.

Nutrition