Quinoa-and-almond overnight oats
7
Points® value
Total Time
10 min
Prep
10 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. Use any kind of quinoa you like: classic, red, or red-and-white blend, which is shown in the photo.
Ingredients
Raspberries
2 cup(s), divided
Plain unsweetened almond milk
2½ cup(s)
Cooked quinoa
1½ cup(s)
Uncooked old fashioned oats
1½ cup(s)
Vanilla whey protein powder
2 scoop(s)
Almond extract
¼ tsp(s)
Slivered almonds
3 tbsp(s)