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Quinoa and almond overnight oats

Quinoa and almond overnight oats

5
Points®
Total Time
8 hr 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.

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.

Notes

Use any kind of quinoa you like: classic, red, or red-and-white blend, which is shown in the photo.

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