Blueberry Cinnamon Overnight Quinoa Bowl (Printable Version)
Nourishing quinoa breakfast bowl with blueberries and cinnamon, prepared the night before for effortless busy mornings.
# What You'll Need:
→ Grains
01 - 1/2 cup quinoa, rinsed
→ Liquids
02 - 1 cup unsweetened almond milk
03 - 1/2 cup water
→ Sweeteners
04 - 2 tbsp pure maple syrup, plus extra for serving
→ Fruits
05 - 1 cup fresh or frozen blueberries, plus extra for garnish
06 - 1 small banana, sliced (optional)
→ Spices & Flavorings
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp pure vanilla extract
09 - Pinch of sea salt
→ Toppings
10 - 2 tbsp chopped toasted nuts
11 - 1 tbsp chia seeds or hemp seeds
# How To Make:
01 - Combine rinsed quinoa, almond milk, water, cinnamon, and sea salt in a medium saucepan. Bring to a boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is fully absorbed.
03 - Remove from heat. Stir in maple syrup, vanilla extract, blueberries, and sliced banana if using. Let cool for 5-10 minutes.
04 - Divide mixture between two jars or bowls. Cover and refrigerate overnight for at least 8 hours.
05 - In the morning, stir well. Top with extra blueberries, toasted nuts, chia or hemp seeds, and additional maple syrup if desired. Enjoy cold or gently reheated.
# Expert Advice:
01 -
- Its like meal prep but actually tastes like you made it fresh
- The quinoa soaks up all that cinnamon sweetness overnight, making each spoonful better than the last
02 -
- The quinoa continues softening in the fridge, so don't worry if it seems slightly firm after cooking
- Fresh blueberries stay plump while frozen ones create a jammy texture, choose based on what you're craving
03 -
- Use wide-mouth jars if you plan to eat straight from them, it makes stirring so much easier
- Let the quinoa cool completely before refrigerating to prevent condensation from watering down the texture