Overnight oats are a popular choice for breakfast these. But this version changes things up with Quinoa and chia seeds instead of oats. Since the recipe calls for cooked quinoa it makes it easy to use leftover quinoa from dinner or make a double batch and reserve some for breakfast.
YIELD: 4-6 servings
- 1 1/2 cups cooked quinoa (yield from 1/2 cup dry quinoa)
- 1/4 cup steel cut oats, uncooked
- 1 tablespoon of chia seeds, plus more for garnish if desired
- 1 -2 tablespoon maple syrup, depending on desired sweetness
- 1/2 cup plain or vanilla yogurt (regular or plant based)
- 1/2 teaspoon vanilla extract (omit if using vanilla flavored yogurt)
- 1 to 1 1/2 cups of almond milk or milk of choice
Warm Honey Pears
- 1 teaspoon coconut oil (omit for reduced fat)
- 2 tablespoons honey
- 2 ripe pears, diced (I used Bosc pears)
- 1/2 cup nuts, chopped (I used hazelnuts and walnuts)
- 1/4 cup dried fruit, optional (I used dried tart cherries)
- 1/2 teaspoon cinnamon
- Pinch of salt
- Add all of ingredients to the medium bowl and mix well to combine. Add more milk as needed to get a slightly soupy consistency, the chia seeds and steel cut oats will absorb much of the liquid.
- Cover bowl tightly or transfer to an airtight container and refrigerate for 8 hours or overnight.
- When ready to serve, stir in more yogurt or milk to get your desired consistency, scoop into bowls and top with Warm Honey Pears, garnish with chia seeds and other toppings of your choice, such as coconut flakes, hemp seeds, pumpkin seeds, or toasted buckwheat grouts.
- Store the breakfast quinoa in the refrigerator for up to 4 days.
Warm Honey Pears
- In a large skillet over medium heat, warm the coconut oil, if using, and the honey until melted, add the remaining ingredients and stir for about 1 minute to coat the pear and nut mixture evenly, and gently warm it. Remove from the heat and spoon into bowls of breakfast quinoa or let cool and store in an airtight container in the refrigerator for up to 3 days.