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Overnight Autumn Breakfast Quinoa

5 from 2 votes
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  • 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

for topping:

  • 2 tablespoons pomegranate arils
  • 1 persimmon, chopped
  • tablespoon roasted pepita
  • 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!

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