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5 from 3 votes

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
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: Breakfast
Servings: 4 serves
Calories: 231kcal
Author: Whole Food Bellies


  • 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)


  • 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.


These little jars of goodness last 3-4 days in the fridge.


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