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
Raspberries
2 cup(s), divided
Plain unsweetened almond milk (vitamin and mineral fortified)
2½ cup(s)
Cooked quinoa
1½ cup(s)
Uncooked old fashioned rolled oats
1½ cup(s)
Vanilla whey protein powder
2 scoop(s)
Almond extract
¼ tsp
Slivered almonds (unsalted, no oil or sugar added)
3 Tbsp
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.
2
Serving size: 1 cup oats topped with ¼ cup raspberries and a scant tbsp almonds
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.