Overnight Toasted Oat And Quinoa Bowl Recipe

Name: Overnight Toasted Oat And Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup thick rolled whole grain oats, I used Bob's Red Mill (gluten free if desired); 1/4 cup quinoa; 1 3/4 cups almond milk; 1/2 ripe banana, sliced (unless you have an apple banana, in which case use the whole thing); 1 whole dried date, pitted, chopped; 1/4 teaspoon cinnamon; pinch of ground ginger; pinch of ground cardamom; pinch of salt; 1 tablespoon chia seeds; 1/2 cup frozen blueberries (or other fruit of choice)

Servings: persons

1/2 cup thick rolled whole grain oats, I used Bob's Red Mill (gluten free if desired)
1/4 cup quinoa
1 3/4 cups almond milk
1/2 ripe banana, sliced (unless you have an apple banana, in which case use the whole thing)
1 whole dried date, pitted, chopped
1/4 teaspoon cinnamon
pinch of ground ginger
pinch of ground cardamom
pinch of salt
1 tablespoon chia seeds
1/2 cup frozen blueberries (or other fruit of choice)

1
DO THE NIGHT BEFORE: In a dry skillet, toast oats and quinoa over medium heat until fragrant and golden. Stir to prevent burning. Quinoa will start to pop.
2
Add toasted grains to an assembled blender jar (with blade attached at bottom). Add all of the remaining ingredients except the blueberries. Place blender lid on blender jar and refrigerate overnight.
3
IN THE MORNING: Place blender jar on base and puree mixture for 10 second intervals until combined. Add contents of blender to a small pot, add blueberries and heat until mixture bubbles. Divide into bowls and serve. Alternatively, divide blender contents into 4 microwaveable bowls, add blueberries to each bowl and nuke each bowl for 1 minute and 20 seconds. I used the microwave and was pleased with the results. Quick and delicious!

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup thick rolled whole grain oats, I used Bob's Red Mill (gluten free if desired), 1/4 cup quinoa, 1 3/4 cups almond milk, 1/2 ripe banana, sliced (unless you have an apple banana, in which case use the whole thing), and more.

Yes, Overnight Toasted Oat And Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Overnight Toasted Oat And Quinoa Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions