Ingredients
1 cup quinoa
2 cups almond milk (unsweetened)
1 cup plain Greek yogurt (non-fat)
1 cup diced apples (e.g., Granny Smith or Honeycrisp)
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 tablespoon chia seeds
Pinch of salt
Instructions
Rinse quinoa thoroughly and cook with almond milk in a small saucepan over medium heat until tender, about 15 minutes.
Transfer cooked quinoa to a mixing bowl and let cool slightly.
Stir in Greek yogurt, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
Fold in diced apples and chia seeds.
Divide the mixture into four jars or containers and refrigerate overnight, at least 8 hours.
Chill until ready to serve and enjoy cold or at room temperature.
Notes
For best texture, refrigerate overnight.
Customize with toppings like walnuts or a dollop of additional yogurt before serving.
Leftovers can be stored in the refrigerator for up to 48 hours.
Substitute almond milk with another non-dairy milk if preferred.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 10mg