We have been loving this Apple Quinoa Breakfast Pot's lately!
We have been eating a lot of overnight oats lately. It's so easy to make up a batch at the start of the week, store them in little mason jars, and just grab one out of the fridge each morning. Especially when you are kid wrangling; or rushing to work; or you are a slow morning person. No fuss breakfast - yes please! Plus they look super cute.
We ran out of oats this week and I couldn't face going to Trader Joe's for the third time that day (after the second time; it starts to get embarrassing) so I had to get creative. After some rummaging around, I came up with this little Apple Quinoa Breakfast Pot, and I couldn't be happier.
Quinoa works perfectly as a sub in for the oats. It's so delicious I actually didn't miss the oats, and they kept me just as full and satisfied. My husband actually thinks the quinoa gives him super-human energy levels as well, so that's good...for him - unfortunately I have yet to receive that side effect. But I wait with anticipation and will continue to eat my little quinoa breakfast pots. I will keep you updated!
I add a yummy cashew cream and some chopped nuts, berries and coconut to the quinoa breakfast treat when serving, and it is simple delicious.
If you need some more make-ahead breakfast inspiration, the pop over and check out these overnight oats:
Apple Quinoa Breakfast Pot
- 2 cups white quinoa cooked
- 1 ½ cups almond milk
- ½ teaspoon vanilla extract
- 2 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger
- ½ teaspoon salt
- ½ cup raisins
- ½ cup chopped dried apple
- ½ cup chopped fresh apple
- ½ cup raw cashews
- ⅓ cup hot water
- 2 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- pinch salt
- Berries fresh chopped apple, chopped walnuts and shredded coconut to serve (optional)
- Combine the apple quinoa ingredients (quinoa, almond milk, vanilla, maple syrup, cinnamon, ginger, salt and chopped fruit) in a large bowl and stir to combine. Store in a large glass container with a lid in the fridge for at least 30 mins or overnight. Alternatively, pack into individual mason jars, leaving room to add fresh fruit.
- To make the vanilla cashew cream, soak the cashews in the hot water for 20 minutes (if you have a high powered blender you can skip this step), after soaking, add the cashew and water mixture with the maple syrup, vanilla and salt to a blender and blend until very smooth. It should resemble cream. Cover and chill for about 10 minutes.
- Stir the quinoa mixture before serving. Serve up and top with a dollop of the cashew cream, some fresh apple and other toppings of choice. I usually add some chopped walnuts, shredded coconut and fresh berries.