OVERNIGHT QUINOA + OATS
Supercharge your overnight oats by adding quinoa - proving a much need boost of protein and fibre to help see you through to lunch. This recipe can be prepared the night before, and made in large batches - saving you lots of time in the mornings. Plus you can change the toppings through the week to ensure the recipe doesn’t get boring and you benefit from a diverse array of ingredients.
I’ve topped mine with almond butter, blueberries, dried apricot and pumpkin seeds. Other flavours could include:
Mango and toasted coconut
Banana and cacao (simply add 1 tsp of cacao powder to the base for a chocolatey hit)
Apple and Pecan
Summer fruits
Ingredients
30g oats
40g cooked quinoa*
100ml almond milk
1/2 tbsp ground flaxseeds
1/2 small banana mashed
1/2 tsp ground cinnamon
1/2 tsp vanilla essence
1/2 - 1 tsp of maple syrup (depending on how sweet you like it)
Your choice of toppings
I used the tricolour quinoa (contains red, white and black quinoa) - for added colour and flavour profiles. White is the most common and tends to have the lightest flavour, whilst red tends to be richer and nuttier, and black tends to be more earthy.
Method
Add all main ingredients (excluding the toppings) into a bowl and stir until well combined.
Place in an airtight container and place in the fridge overnight.
In the morning decant into a bowl (or leave in jar if on the go) and add your choice of toppings.
Sit back and enjoy the extra time you’ve given yourself!
Top tip: this recipe is a great way of using up cooked quinoa.
