Overnight Quinoa (Breakfast Pudding)
A cozy fall breakfast made with leftover quinoa, chia, cranberries, pumpkin seeds, and maple. Creamy, spiced, and a fun twist on overnight oats!
Servings 1 serve
Calories 383kcal
Ingredients
- ½ cup cooked white quinoa Approx. 92g
- ½ cup unsweetened soy milk Approx. 120g
- ¼ cup plant-based yogurt I use soy or coconut
- ½ tbsp maple syrup Approx. 10g
- 1 tbsp chia seeds Approx. 11g
- ½ tsp vanilla extract Approx. 2g
- 1 tbsp pumpkin seeds Pepitas; approx. 10g
- 1 tbsp dried cranberries Approx. 9g
- ¼ tsp ground cinnamon Approx. 0.5g
- ⅛ tsp salt a pinch
Toppings (Optional)
- pumpkin seeds
- almond butter
- plant-based yogurt
- dried Cranberries
- maple syrup drizzle for topping
Instructions
- In a jar or airtight container, add the cooked quinoa, soy milk, yogurt, maple syrup, chia seeds, vanilla, pumpkin seeds, cranberries, cinnamon, and salt.
- Stir well to combine. Cover and refrigerate overnight (or for at least 6 hours) until thickened.
- In the morning, stir again and top with almond butter, extra yogurt, cranberries, and a drizzle of maple syrup, if desired.
- For a warm option, heat gently in the microwave or on the stovetop until just warmed through.
Video
Nutrition
Calories: 383kcal | Carbohydrates: 53g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 63mg | Potassium: 470mg | Fiber: 9g | Sugar: 22g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 339mg | Iron: 4mg