Apple and Blueberry Quinoa Breakfast Pot
The perfect breakfast to prep and store in mason jars to use throughout the week. And a great way to use up some leftover quinoa and showcase that seasonal fruit
Servings: 4 serves
Calories: 231kcal
Ingredients
- 2 cups white quinoa, cooked
- 1 ½ cups milk of choice I use coconut
- ½ teaspoon vanilla extract
- 2 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon fresh ginger, grated
- ¼ teaspoon salt
- ½ cup dried blueberries (sub raisins if that's what you have)
- ½ cup chopped dried apple
- ½ cup chopped fresh apple
- ½ cup yoghurt of choice, I use coconut
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- Berries, fresh chopped apple, chopped walnuts and shredded coconut to serve (optional)
Instructions
- Combine the apple quinoa ingredients (quinoa, 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 4 individual mason jars, leaving room to add fresh fruit.
- Mix the yoghurt with the maple syrup and vanilla in a small bowl, and stir to combine. Cover and chill for about 10 minutes.
- Stir the quinoa mixture before serving. Serve up and top with a dollop of the maple yoghurt, some fresh apple, fresh blueberries, and other toppings of choice - I usually add some chopped walnuts and shredded coconut.
Notes
These little jars of goodness last 3-4 days in the fridge.
Nutrition
Calories: 231kcal | Carbohydrates: 47.5g | Protein: 5.7g | Fat: 3.7g | Saturated Fat: 1.8g | Cholesterol: 8mg | Sodium: 221mg | Fiber: 4.7g | Sugar: 36.9g