Quinoa might just be my favorite grain. Well, pseudograin if you want to get all technical on me. But seriously, I am kind of in love with quinoa. What once was something I only thought about using in savory dishes for lunch or dinner is quickly becoming a breakfast staple. So far I’ve made berry hot cereal, quinoa parfaits and banana quinoa flake bakes, all of which used either regular quinoa or quinoa flakes. The last quinoa item I needed to try out was quinoa flour and I marked that one off the list this week by making overnight quinoa cereal.
I saw a rendition of the recipe in Quinoa 365 (which I am loving, btw) and decided it was time to put a delicious spin on overnight oats.
Into the mix went quinoa flour, oats, unsweetened almond milk, protein powder, sliced almonds and raisins. I popped the mixture into the fridge overnight and woke up to a thick and protein packed overnight cereal. It’s definitely thicker than regular overnight oats and it has over 15 grams of protein per serving.
This is super easy to make the night before and it’s so nice to wake up and have breakfast already made. Feel free to experiment with a variety of mix-ins and toppings. Adapted from Quinoa 365.
1/2 cup rolled oats
1/4 cup quinoa flour**
1 cup almond milk, or other non-dairy milk
1 scoop vegan vanilla protein powder (I use Sun Warrior)
1/4 cup sliced almonds
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
sliced banana, for topping
In a medium bowl whisk together all ingredients
Cover and refrigerate overnight.
Scoop into serving…