Quinoa and almond overnight oats
5
Points®
Total time: 8 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This creamy, rich recipe comes together quickly, uses up leftover (or frozen, precooked) quinoa, and sets you up with a batch of grab-and-go breakfasts.
Ingredients
Fresh raspberries
2 cup(s), approx 250g, divided
Almond milk
2½ cup(s), plain, unsweetened
Cooked quinoa
1 cup(s)
Rolled oats, dry
1½ cup(s)
Whey protein isolate, no added sugar
2 scoop(s), vanilla
Almond extract
¼ tsp
Slivered almonds
3 tbs
Instructions
1
In a medium bowl, mash the protein powder and 1 cup of raspberries until juicy and almost pureed. Stir in the almond milk, quinoa, oats, and almond extract. Keep in the bowl or divide evenly among 4 (8-oz) jars; cover and refrigerate overnight. Top with the remaining raspberries and the almonds.
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