This recipe for quinoa overnight oats makes a balanced, satiating, and high-protein breakfast that’s also great for a post-workout snack. Simply combine the following ingredients: quinoa, oats, chia seeds, milk, and flavourings. Set aside until ready to serve.
Ingredients
Ingredients for Quinoa
- 1 cup quinoa
- 2 cups almond milk (or any non-dairy milk of your choice)
- 2 tablespoons maple syrup (or sweetener of your choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Ingredients for Strawberry Rhubarb Jam
- 2 cups strawberries, hulled and diced
- 1 cup rhubarb, diced
- 1/4 cup maple syrup (or sweetener of your choice)
- 1 tablespoon chia seeds
Instructions
Instructions for Quinoa
- Rinse the quinoa thoroughly under cold water.
- In a medium-sized bowl, combine the rinsed quinoa, almond milk, maple syrup, vanilla extract, and cinnamon (if using). Stir well to combine.
- Cover the bowl and place it in the refrigerator overnight or for at least 4-6 hours.
Instructions for Strawberry Rhubarb Jam
- In a saucepan, combine the strawberries, rhubarb, and maple syrup.
- Cook over medium heat, stirring occasionally, until the fruits soften and release their juices, about 8-10 minutes.
- Mash the fruits using a fork or a potato masher to your desired consistency.
- Stir in the chia seeds and continue cooking for an additional 5 minutes, until the jam thickens.
- Remove from heat and let it cool completely.
To Serve:
- Remove the quinoa from the refrigerator and give it a good stir.
- Divide the quinoa into serving bowls or jars.
- Top each portion with a spoonful of the strawberry rhubarb jam.
- You can also add additional toppings such as fresh berries, sliced almonds, or a drizzle of maple syrup if desired.
- Enjoy it chilled or at room temperature.
Nutrition Facts
- Calories: 340
- Total Fat: 5g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrate: 66g
- Dietary Fiber: 7g
- Sugars: 20g
- Protein: 8g
