Overnight Autumn Breakfast Quinoa.
How do you know if a breakfast is too pretty to eat?
Even when you’re starvvving, like so hungry that you might have just grabbed a handful of kettle corn from the previous day’s autumnfest and you’re now considering scooping some of the annie’s mac and cheese that your husband made in the middle of the night, and LEFT OUT, into a bowl for the microwave, that you don’t want to insert a spoon into said beautiful jar because it’s
I am allll about the overnight, easy-to-transport, grab-with-a-moment’s-notice breakfasts right now. Even if the air is cooling down and it’s chilly and there are pumpkins all over our front porch, I want cold breakfast. It’s like coffee. Give it to me iced or turn the other way.
A few years ago (um, whoa, almost FIVE years!), breakfast quinoa changed my life. While only slightly more time consuming that throwing together a bowl of cereal (but about the same as a fresh bowl of oatmeal), the satiety it gave me seriously blew my mind. I can often eat a bowl of breakfast quinoa with fruit and almond or coconut milk and not be hungry for five or six hours which is crazy unheard of for me.
And it has awesome texture, which is a must must must. And! You can make it whatever flavor you want. Possibly the best part due to my bored-all-the-time millennial brain.
Wins all around, babes!
So I took that breakfast quinoa and made an overnight version. Add milk, add yogurt, add all sorts of flavors. Maybe a touch of honey. You’re good to go.
Here’s the rundown of what’s in my jar:
… plus the cooked quinoa, almond milk and greek yogurt.
And then… on top? More pepitas. Chopped persimmon! PUMPKIN BUTTER SWIRL. Apple slices, honey drenched walnuts and a tiny sprinkle of granola.
We’re in business.
I’m definitely not the person that constantly loses their mind over pumpkin, but I LOVED the pumpkin butter swirled down into this right before breakfast. It made it taste so rich and warm, even though the jar was cold.
And the persimmon! I’ve never posted an actual recipe with persimmon before and it’s not like this really counts, since I chopped it up and threw it on top of something. But I like it. I was afraid of the weird mouth feel that people talk about – none for me. I’m a persimmon lovin’ fool now.
And this will make some of you verrrry happy: NO chia seeds! You can absolutely add some into the quinoa, but I left them out. Frankly, I was out of them because someone dumped a new two pound bag all over the floor a few weeks ago and I haven’t recovered from cleaning every.teeny.little. seed out of the crevices of my life.
This kind of breakfast makes up for it though. Almost.
- 1 apple, chopped
- 2 tablespoons apple cider
- 1/4 teaspoon cinnamon
- 1 cup cooked quinoa
- 1/2 cup milk (of your choice!)
- 3 tablespoons plain greek yogurt
- 1 tablespoon honey
- 2 tablespoons dried cranberries
- 2 tablespoons flaked coconut
- 2 tablespoons roasted pepitas
- 2 tablespoons pomegranate arils
- 1 persimmon, chopped
- 1 tablespoon roasted pepita
- 1 tablespoon dried cranberries
- 1 tablespoons walnuts
- sprinkle of granola, if desired
- honey, if desired
- To make the cinnamon apples, place the chopped apples, cinnamon and cider in a saucepan over low heat. Cook, stirring occasionally, until the apples are soft and golden. Remove and let cool.
- In a large bowl, stir together the quinoa, milk, yogurt, honey, cranberries, pepitas, coconut and cooled apple chunks. Scoop the mixture into jars or bowls and refrigerate overnight (or at least for 4ish hours).
- When ready to eat, remove it from the fridge and add a little extra milk if you’d like. Load it up with toppings and you’re good to go!
That swirly smooth butter!