Blueberry Overnight Quinoa

This Blueberry Overnight Quinoa combines cooked quinoa with your favorite plant milk, maple syrup, chia seeds, vanilla and spices then layered with an easy blueberry compote made with real blueberries for the most delicious, high-protein, high-fiber, naturally sweetened breakfast!

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Move over, overnight oats! There’s a new highly nutritious, minimal effort, ready-made brekkie in town… Friends, meet Blueberry Overnight Quinoa! You might have read in my Quinoa Chocolate Chip Cookies post that I’m going to be adding more quinoa recipes to the Healthy Little Vittles blog this year – so here we are, with another fabulous quinoa recipe! Even I was surprised at how much I loved this highly nutritious breakfast! To help with meal prep, I’ve started to cook a serving of quinoa per package directions and storing it in my fridge, not that it takes long to make anyway, but this way if I’m searching for something to eat that’s quick, I have a highly nutritious option already made. I like to add it in my salads or soup… or just add my favorite veggies to make a quinoa salad!

How to make this Blueberry Overnight Quinoa

In this case, I decided to combine the cooked quinoa with unsweetened flax milk, maple syrup, chia seeds, pure vanilla, cinnamon, cardamom, a pinch of salt and a teaspoon of psyllium husk powder for an added boost of fiber- although quinoa is high in fiber anyway. BUT something else I’m trying to be more mindful of this year is my fiber intake- and from natural, plant-based sources. The psyllium husk is totally optional, but I think it’s a great, easy way to add more fiber.

The process for making this Blueberry Overnight Quinoa is very similar to making chia pudding- you stir all of the base ingredients together and let it sit on your counter, whisking occasionally for about 15 minutes until it starts to thicken. In the meantime, you’ll make the fresh blueberry compote by combining fresh blueberries, maple syrup, lemon juice, and tapioca/arrowroot starch in a small saucepan and heat over medium-hight heat until the blueberries start to break down and the mixture turns into a jam-like consistency.

Then you’ll simply layer the quinoa mixture and blueberry compote however you’d like… you can certainly just spoon some of the compote on top or bottom and be done with it, but I decided to layer my mixtures to make it look prettier for pictures, haha 😉 Then you’ll simply cover the glasses/bowls and place them in the fridge to set up overnight. The next morning, top with nut/seed butter, fresh blueberries and a drizzle of maple or agave syrup and enjoy!

You can also heat this up if you prefer a warming breakfast, like on a cold winter day. I’ve had it both ways and it’s just delicious either way. I love how the quinoa allows this Blueberry Overnight Quinoa recipe to have a slight nutty crunch, while the chia seeds help to make it more pudding-like. Such fun textures happening here, and of course this is one heckofa nutritious breakfast, so pat yourself on the back for trying it 🙂

Let me know how it goes down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this powerfully healthy breakfast recipe! Tag me on Instagram, Facebook, or Pinterest!

Blueberry Overnight Quinoa

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4.5 from 2 reviews

• Author: Gina Fontana
• Total Time: 30 minutes
• Yield: 4 servings

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Description

This Blueberry Overnight Quinoa combines cooked quinoa with your favorite plant milk, maple syrup, chia seeds, vanilla and spices then layered with an easy blueberry compote made with real blueberries for the most delicious, high-protein, high-fiber, naturally sweetened breakfast!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup quinoa cooked
• 2 cups plant milk (I used flax milk)
• 3 tablespoons pure maple syrup
• 4 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon psyllium husk powder (optional for an added fiber boost)
• pinch salt

Blueberry Compote

• 2 cups fresh blueberries + more for topping
• 1 teaspoon lemon juice
• 2 tablespoons maple syrup
• pinch salt

Toppings

• fresh blueberries
• nut/seed butter
• maple/agave syrup

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Instructions

1. Cook the quinoa according to package directions if you don't already have it on hand. I like to keep cooked quinoa in my fridge for a simple, easy option for lunch.
2. In a large bowl, whisk together 1 cup of cooked quinoa, plant milk, maple syrup, chia seeds, vanilla, cinnamon, cardamom, psyllium husk powder (if using), and a pinch of salt. Let it sit in the bowl on your counter for about 15 minutes, stirring occasionally until it thickens- similar to how you make chia pudding.
3. In the meantime, make the blueberry compote by adding all of the compote ingredients into a small saucepan and heating over medium-high heat until the blueberries burst and the mixture turns into a jam-like consistency. This will take about the same amount of time as the quinoa to thicken.
4. Spoon the quinoa mixture into glasses or bowls layered or topped with the blueberry compote. Cover and refrigerate overnight.
5. The next morning, top with nut/seed butter, fresh blueberries and a drizzle of maple/agave syrup and enjoy! You may also heat it up if you prefer a warm breakfast- it's delicious either way!

• Prep Time: 15 minutes
• Additional Time: 0 hours
• Cook Time: 15 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 391
• Sugar: 31
• Sodium: 183
• Fat: 14
• Saturated Fat: 5
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 59
• Fiber: 9
• Protein: 12
• Cholesterol: 17