This healthy breakfast pudding is a great way to use up leftover quinoa and a tasty alternative to regular overnight oats. This recipe has a fall-harvest flavor combination with pumpkin seeds, dried cranberries, vanilla, maple syrup and lightly spiced with cinnamon. It also includes chia seeds for added healthy fats, fiber and to thicken the pudding to the perfect consistency.
Why You’ll Love This Recipe
- An easy swap to mix up your routine and add variety to your breakfasts.
- A healthy start to the day – quinoa is a complete source of protein containing all nine essential amino acids. If you’re eating a plant-based diet, it’s a great food to include as part of a balanced diet. It’s also naturally gluten free.
- Make-ahead – this is a great breakfast for meal prep or anybody who is just a tad rushed in the morning (ahem, me)
- Use up your leftovers – this is a great way to use up any leftover quinoa you might have
- Flexible with ingredients and customizable – this recipe is really more of a format than it is a set recipe – use the base ratio of milk, chia seeds, quinoa and yogurt then add any other spices, toppings, dried fruit or seeds you would like. Scroll further down this post for some other flavor ideas
Ingredients
The great thing about Overnight Quinoa is that it’s made mostly from pantry staples and is a tasty and healthy way to use up any leftover quinoa. Here are the main ingredients we’ll be using:
- Quinoa (cooked to packet instructions). I prefer to use white quinoa rather than tricolour as I think it has a slightly less nutty flavor, but I think that might just be my imagination.
- Soy milk. You can use any milk you’d like, I almost always choose soy milk because I eat plant-based, and it has the closest nutritional profile to dairy milk. It’s also a good source of protein, and if fortified, is a source of vitamins and micronutrients as well. In Australia, I buy So Good or Vitasoy and in the US I like Silk original soy milk.
- Natural, unsweetened yogurt. The thicker the better here! Again, my preference for health reasons is soy yogurt. I make my own Greek-Style Yogurt from scratch. You can buy store bought or give my recipe a try – it’s very easy so don’t be intimidated! You’ll just need your own yogurt maker to make it simple. I picked one up second hand for $20. Alternatively, can use any yogurt that you would like. Just keep in mind that coconut yogurt, although very creamy and tasty, is typically high in saturated fat and low in protein. For this reason, I don’t recommend it as a daily food and I treat it more like a dessert. Dairy yogurt will work fine if you don’t follow a plant-based diet.
- Chia seeds – these will thicken up the quinoa to a pudding-like consistency. They also add fiber, and omega-3s.
The recipe card at the bottom of this post has all the exact measurements you’ll need for this recipe, but here is a shopping list for your convenience:
- Cooked white quinoa
- Milk (I use unsweetened soy milk)
- Natural yogurt (I use soy)
- Maple syrup
- Chia seeds
- Vanilla extract
- Pumpkin seeds (pepitas)
- Dried cranberries
- Ground cinnamon
- Salt
- Almond butter (optional, to serve)
How to Make Overnight Quinoa
If you’re making this recipe from scratch, you’ll need to pre-cook your quinoa (but that shouldn’t take long – follow packet instructions, its normally around 10-12 minutes).
Step one: Add cooked quinoa, chia seeds, dried cranberries and pumpkin seeds to a jar or individual container.
Step two: Add yogurt and milk.
Step three: Add maple syrup.
Step four: Mix with a spoon to combine, ensuring the chia seeds do not clump.
Step five: Seal in a jar or airtight individual container in the refrigerator overnight to thicken.
Step six: Add toppings of choice, like yogurt, extra pumpkin seeds, cranberries, almond butter or maple syrup to serve. Enjoy!
Substitutions
Milk Substitute: Use almond milk, oat milk, or any other milk instead of soy.
Yogurt: Again, you can use any yogurt you prefer. I choose soy because it has a great nutritional profile but any will work.
Sweeteners: Maple syrup can be replaced with agave syrup, golden syrup, brown rice syrup or any other preferred sweetener.
Variations
If you’re looking for more ways to enjoy overnight quinoa, you could try any of the add-ins and flavor combinations I normally use for overnight oats. Some I think would work really well are Apple Cinnamon, Blueberry Pie or Carrot Cake. Keep in mind you will need to tweak these linked recipes a little to incorporate them into the ratio for overnight quinoa below, but you get the idea! You really want to go for warming or bold flavors that will pair or mask the slightly nutty flavor of the quinoa.
If you want to give it an extra protein boost, mix in a scoop of vanilla protein powder too. It typically adds an extra 18g or so of protein – very convenient way to bulk up the meal.
Expert Tip
Quinoa can sometimes have a slightly bitter aftertaste. If you want to minimize this, give it a good rinse before cooking. I also recommend using white quinoa for this recipe as it has the mildest flavor and works best for a sweet breakfast.
FAQs
Quinoa is a nutrient-dense seed that is often used as a grain substitute. It’s known for its high protein content and is naturally gluten-free.
Rinse the quinoa thoroughly under cold water. Use a ratio of 1 cup quinoa to 2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Fluff with a fork before serving.
Yes, quinoa is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Quinoa has a mild, slightly nutty flavor, which makes it a versatile ingredient that can be used in both savory and sweet dishes.
Yes, quinoa comes in several varieties, including white, red, and black. Each type has a slightly different texture and flavor, but they can generally be used interchangeably in recipes. I prefer to use white quinoa in this recipe, as it has the mildest flavor and lends itself best to a sweet breakfast.
Storage
Keep your overnight quinoa in an airtight container or sealed jar in the refrigerator for up to 3 days. I don’t recommend freezing as the texture will be too sloppy once thawed.
If you’d like to eat this warm, you can do so by heating it in the microwave or on the stovetop before adding toppings.
Overnight Quinoa is a great way to shake up your brekky routine. It’s so healthy and filling. I love it as a way to get a little bit of extra protein into my days.
If you enjoy this recipe, I’d be so grateful if you could leave a star rating and comment below. It helps other people find my recipes, and really helps me as a creator. You can also tag me in your posts on Instagram (I’m @glowdiaries___) and I will reshare your posts.
Overnight Quinoa
Ingredients
- 1/2 cup cooked white quinoa
- 1/2 cup unsweetened soy milk
- 1/4 cup natural yogurt I use soy or coconut
- 1/2 tbsp maple syrup
- 1 tbsp chia seeds
- 1/2 tsp vanilla
- 1 tbsp pumpkin seeds (pepitas)
- 1 tbsp dried cranberries
- 1/4 tsp ground cinnamon
- Tiny pinch of salt
Toppings (optional)
- Pumpkin seeds (pepitas)
- Almond butter
- Natural yogurt
- Dried Cranberries
- Maple syrup
Instructions
- Add all overnight quinoa ingredients to a jar or individual container. Mix well to combine. Rest in the fridge overnight to thicken.
- To serve, add toppings of your choice – this is delicious with almond butter, extra yogurt, cranberries and a drizzle of maple syrup. If you'd prefer a warm breakfast, you can also heat it in the microwave or on the stovetop.
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