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Photo of Quinoa-and-almond overnight oats by WW

Quinoa-and-almond overnight oats

7
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

Raspberries

2 cup(s), divided

Plain unsweetened almond milk

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

3 Tbsp

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

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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