Quinoa-and-almond overnight oats
5
Points®
Total time: 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. 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)
Instructions
1
In a medium bowl, mash 1 cup of raspberries until juicy and almost pureed. Stir in the almond milk, quinoa, oats, protein powder, 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.
2
Serving size: 1 cup oats topped with ¼ cup raspberries and a scant tbsp almonds
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