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March 5, 2020

by Alyssa

Vanilla Almond Overnight Quinoa

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A quick, easy and nutrient-rich breakfast, this overnight quinoa is flavored with almond and vanilla extract and sweetened with maple syrup.

Vanilla Almond Overnight Quinoa Recipe

My quinoa breakfast obsession continues.

I swear, if I could just spend all day creating and eating breakfast foods, I'd be the happiest person on earth. In fact, just last night for dinner I had a big bowl of fruit, topped with granola and almond milk. It was perfect.

And what I love about all of you amazing internet friends of mine, you love breakfast just as much as I do! So today I'm sharing a recipe that I first created years ago, and have since upgraded with both photos and recipe. As they say, this overnight quinoa is an oldie but a goodie ?

Ingredients in Overnight Quinoa

Ingredients for this Overnight Quinoa

As we've been doing lately with most of our posts, I want to share the different ingredients we're using and why. I personally love knowing why people use certain ingredients and find it really helpful if I'm looking for substitution ideas. So…here's what you need to make this recipe:

  • Cooked quinoa: the base of our breakfast is cooked quinoa. I like to do white quinoa because it's nice and fluffy! But you could also use millet, buckwheat or another grain if you wanted.
  • Rolled oats: I like the blend of oats and quinoa, but you could also do quinoa flakes or just more quinoa if you don't want to use oats.
  • Chia seeds: the “thickening” agent, but also ads a ton of protein, fiber, and good fats.
  • Maple syrup: always my sweetener of choice, but you could swap with something else like honey, agave, coconut sugar, etc.
  • Chopped almonds: one way to sneak in more protein and healthy fats, but also good because they add a nice crunch!
  • Almond milk: the liquid that I like to use, but use whatever milk you have on hand. It could be cashew, oat, rice, or even regular cow's milk if you eat that.

And to make it vanilla almond flavor, we're using some extracts! I like to buy this organic vanilla extract and this organic almond extract. They've got great flavor and aren't fake!

How to make Overnight Quinoa

Why You'll Love Eating Quinoa For Breakfast

What I love about recipes like this is that you can make them the night before. It takes about 5 minutes to make and is the perfect way to start your day.

That being said, you also don't have to leave it overnight. You can prep this when you wake up, get ready for your day and take it with you on your way out the door. It's one of those awesome recipes that can be meal prepped in less than 15 minutes.

All you need to do to make this overnight quinoa is mix all your ingredients together and let it sit. The oats, quinoa and chia seeds will start to absorb some of the liquid, helping it thicken up. Once it's thickened, you can eat top it with your favorite toppings and enjoy!

Easy Overnight Oats and Quinoa

Oats or Quinoa?! Let's Do Both!

If you're an overnight oats lover, then I really think you gotta give quinoa a try. Adding quinoa into your overnight oats is super simple and adds some really great benefits. It's…

  • higher protein
  • higher in fiber
  • more nutrient-rich
  • adds a really nice texture

And it's as simple as can be. The end result is a supercharged breakfast that takes about fifteen minutes to prepare. You just mix, chill and eat. How could you go wrong?!

Vanilla Almond Overnight Quinoa

More Overnight Quinoa Flavors To Try:

Vanilla Almond Overnight Quinoa

A quick, easy and nutrient-rich breakfast, this overnight quinoa is flavored with almond and vanilla extract and sweetened with maple syrup.
Prep Time 5 minutes
10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 528kcal
Print Pin
Vanilla Almond Overnight Quinoa Recipe
4.13 from 80 votes



  • Add all the ingredients (minus some almonds for garnishing) to a mixing bowl, starting with 1.5 cups of almond milk. Mix well and set aside for 10 minutes. Allow the mixture to thicken. If the mixture is too thick, add some more almond milk to thin it out. I ended up doing about 2 cups in total.
  • Transfer to your jars/bowls and garnish with desired toppings. I did blueberries and chopped almonds.


Serving: 1cup | Calories: 528kcal | Carbohydrates: 74g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 519mg | Fiber: 17g | Sugar: 14g | Calcium: 461mg | Iron: 5mg
Vanilla Almond Overnight Quinoa
Vanilla Almond Overnight Quinoa
Vanilla Almond Overnight Quinoa
Vanilla Almond Overnight Quinoa

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. How long does this last in the fridge? It says 2 portions can I make it all on Monday evening and have it for breakfast on Tuesday and Wednesday? Or should I halve the recipe and just make serving per day?

  2. […] breakfast takes less than five minutes to prepare. You just mix, chill overnight and eat. (via Simply Quinoa) 11. Breakfast Taquitos: Loaded with sausage, cheese, avocado and sun-dried tomatoes, these tasty […]

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  4. Do you serve this cold or can you heat it up in the morning? Just made a batch for tomorrow morning for the first time. Tried a bit before putting it in the fridge… OMG – Delicious !!

    • I like to keep it cold, but you could try to heat it up! BTW…I have a family house in Kport and have been going there my ENTIRE life! We’ve had the house for over 100 years and that town holds a special place in my heart <3 coming up next weekend actually! xo

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  9. I made a massive batch of this today. Thank you for this awesome recipe. I’m breatfeeding my one month old baby boy and struggling to keep up with production 😉 This meall is a wonderful combination of goodness and made the famile happy too. And I got to test drive my juicer’s ability to grid nuts. amazing!

    • Woo hoo! So glad you’re enjoying it! I have some almond pulp in the fridge right now that really needs to be used up 😉

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  12. I bought instant quinoa and live in South America, so I have no idea how to cook it since there aren’t any instructions. I am wondering if I even need to cook it first? What do you think?

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  14. […] for the week-Baking sweet potato wedges, making a batch of quinoa, homemade larabars, and trying this vanilla almond overnight quinoa for breakfast set up the week really nicely and eating well was a […]

  15. So it’s it absolutely necessary to cook the quinoa first? I ask because I don’t cook the oats for over night oats & like to eat as much raw as possible…I just might have to try it. So I’m guessing since quinoa triples in size when cooked I’d only use 2-3 Tbsp of raw???

    • Hi Tracy,

      Yes, you’d need to cook the quinoa before hand. Although you could use quinoa flakes instead and then you wouldn’t have to cook it 🙂 I usually make a big batch of quinoa at a time and just scoop out what I need. I’d suggest making more because it’s easier to cook that way and you can always freeze whatever you don’t use!

      Hope that helps 🙂 Enjoy!

      • I do make grains in bulk sometimes…but I tried making it raw and it worked!! I also used almond flour because I do not YET make my own almond milk. However, I bet it is more filling when the quinoa is cooked. The flavor was awesome and I am going to try it with cooked quinoa this weekend! Thanks so much for the great recipe…now I know what to do with my pulp when I start making my own nut milks. 🙂

  16. Hey, can you tell me if this is possible to freeze? It’s a great recipe for me and my mum but sometimes we struggle with eating well coz of manic lifestyles, 🙂

  17. This is genius! I actually have some almond pulp in the fridge right now that I now know exactly what to do with. Thanks for the recipe 🙂 Love your staging too!!

    • Thank you!! Hope you loved it 🙂 So many awesome variations – definitely plan to play around with some more! xo

  18. Almond pulp is what’s left over from making almond milk. You blend the almonds with water, squeeze out the liquid (using cheesecloth or a nut milk bag) and what’s left is the pulp. Look for a nut milk recipe for exact measurements.

    • Thanks for the info Suzy. Had on idea what almond pulp was, I buy the almond milk, haven’t ever made it.Thanks again!


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