Overnight Quinoa Oats are the perfect solution for busy mornings! Packed with protein, vegan, and delicious, this breakfast is great for both kids and adults. It's ideal for meal prepping and provides a quick energy boost after a workout. Plus, it's a no-cook recipe and a great way to use up leftover quinoa.
For a warm twist, try my chocolate quinoa porridge.
I love experimenting with classic overnight oats, from cinnamon roll overnight oats to creamy Nutella oatmeal. But when I need a protein punch to fuel my mornings, my overnight quinoa oats recipe truly shines.
It combines the simple deliciousness of overnight oats with the power of protein-rich quinoa. Packed with protein and endlessly customizable, these overnight oats with quinoa are about to become your go-to breakfast!
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High Protein Overnight Oat Recipes
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Why You'll Love This Recipe
- Quick & easy: Prep it in minutes the night before, perfect make-ahead breakfast for busy mornings!
- Nutritious & Filling: Boasting complete protein from quinoa and essential nutrients, these overnight oats will keep you fueled and energized all morning long.
- Versatile & Delicious: Customize with your favorite flavors for a satisfying and healthy breakfast.
- Meal Prep Friendly: Make a batch for the week and enjoy healthy breakfasts on repeat!
Ingredients
- Oats. Use old-fashioned rolled oats for the best texture (certified gluten-free if needed). Quick or instant oats can get mushy, so soak for less time or use less liquid if you choose them. Steel-cut oats won't work for this recipe.
- Cooked quinoa. Choose white quinoa for a milder base or red quinoa for a richer, nuttier experience. Quinoa flakes can also be used.
- Plant-based milk. Pick your favorite! I used homemade almond milk but coconut milk, cashew milk, or oat milk are all great options.
- Chia seeds. Help thicken the oats and create a pudding-like consistency. Substitute ground flaxseed (flaxseed meal) or hemp seeds for a similar texture. If you love chia try my coffee chia seed pudding next!
- Peanut butter. I used homemade peanut butter. It adds protein, healthy fats, and a delicious flavor. You can also use almond butter, cashew nut butter, or sunflower seed butter for a different taste.
- Sweetener. Choose your favorite! I used pure maple syrup but date syrup, agave nectar, brown sugar, or stevia all work well.
- Cinnamon. Cinnamon adds warmth and a touch of sweetness. Explore other spices like nutmeg, ginger, or cardamom for a different twist.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Overnight Quinoa Oats
Combine & Mix. In a jar or container with a lid, mix oats, cooked quinoa, dairy-free milk, chia seeds, peanut butter, maple syrup, and cinnamon. Stir well to combine.
Chill & Add toppings. Cover the jar and refrigerate for at least 4 hours, or ideally overnight. Top with your favorite fresh or frozen fruit, peanut butter, coconut flakes, or a drizzle of extra sweetener before enjoying!
Hint: Sneak in a scoop of your favorite plant-based protein powder with the dry ingredients for a protein punch!
Variations
This recipe is very versatile! Here are some ideas for flavor variations:
- Fruity quinoa oats: Combine diced mango, pineapple, or other fruits with a squeeze of lime or lemon for a refreshing and healthy breakfast.
- Berry blast: Top with a mix of fresh berries for a burst of antioxidants. Check out my frozen berries overnight oats recipe for inspiration.
- Apple pie delight: Add diced apples, chopped walnuts, and a sprinkle of cinnamon for a cozy apple pie vibe.
- Peanut butter banana bliss: Layer sliced bananas and a dollop of peanut butter for a creamy and satisfying combination.
- Carrot cake: Grate some carrots, and add chopped walnuts, raisins, and a touch of cinnamon for a healthy take on carrot cake.
- Double chocolate chunk: Stir in cocoa powder, mini chocolate chips, and a dollop of almond butter for a decadent treat.
- Coconut dream: Combine chopped pineapple, shredded coconut, and a drizzle of coconut milk for a taste of the islands.
Toppings ideas
- Sliced fruits: Top with diced mango, pineapple, peaches, apples, or any other fruit you love.
- Dried fruit: Add chopped dried cranberries, raisins, cherries, dates, or apricots for a chewy and sweet touch.
- Chopped nuts: Add a satisfying crunch with almonds, walnuts, pecans, hazelnuts, or a mix of your favorites.
- Nut butter: Drizzle with creamy peanut butter, almond butter, cashew butter, or sunflower seed butter for extra protein and flavor.
- Seeds: Sprinkle with chia seeds, hemp seeds, pumpkin seeds, or flaxseeds for added nutrients and a satisfying crunch.
- Yogurt dollop: Add a dollop of dairy-free Greek yogurt or coconut yogurt for extra protein and creaminess.
Storage
Store in airtight containers in the fridge for up to 4 days. Add your favorite toppings before serving.
Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop with a splash of milk until warm.
Top Tips
- Cook quinoa ahead - Make sure your quinoa is completely cool before adding it to the oats to prevent them from getting mushy.
- Soak overnight - Let the mixture chill overnight to allow the oats and quinoa to absorb the liquid fully for a creamy texture.
- Adjust liquid - If the mixture seems too thick in the morning, add a splash of extra plant-based milk.
- Batch prep - Make a large batch for the week and portion them into individual containers for a grab-and-go breakfast.
How To Cook Quinoa
- Rinse - In a fine mesh strainer, rinse your quinoa under cold running water for about 30 seconds. This removes a coating that can make it taste bitter.
- Water ratio - Combine rinsed quinoa with water in a pot using a 1:2 ratio (1 cup quinoa to 2 cups water).
- Bring to a boil - Heat the pot over medium heat and bring the mixture to a boil.
- Simmer - Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is translucent.
- Fluff it up - Remove the pot from heat and let it sit covered for an additional 5 minutes. This allows the quinoa to steam and fluff up.
- Enjoy - Fluff the quinoa with a fork and it's ready to use in your overnight oats or other recipes.
Frequently Asked Questions (FAQ's)
Absolutely! Pre-cooked quinoa is a fantastic time-saver for overnight oats. Just ensure it's completely cooled before adding it to the mix to prevent the oats from becoming soggy.
Yes, quinoa is naturally gluten-free, making it a safe and nutritious option for individuals with gluten intolerances or sensitivities.
Absolutely! To make nut-free quinoa overnight oats, simply opt for plant-based milk that is free from nuts, such as oat milk or soy milk. Instead of using peanut butter, you can use a seed butter like sunflower seed butter, pumpkin seed butter, or tahini.
Yes, quinoa is considered a complete protein because it contains all nine essential amino acids that the body cannot produce on its own. This makes quinoa an excellent source of protein, particularly for individuals following vegetarian or vegan diets.
Leftover Quinoa Recipes
Easy Overnight Oats Recipes
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- Blueberry lemon overnight oats
- Overnight oats without milk
- Maple and brown sugar overnight oatmeal
- Mango overnight oats
- Apple overnight oatmeal without yogurt
- Easy snickers oats
- Vegan strawberry overnight oats
- Date overnight oats
📖 Recipe
Overnight Quinoa Oats (Protein Make-Ahead Breakfast)
Equipment
- 1 Small jar or bowl with a lid
- 1 Spoon
Ingredients
- ⅓ cup rolled oats
- ⅓ cup cooked quinoa
- ⅔ cup almond milk unsweetened (or any plant-based milk of choice)
- 1 tablespoon chia seeds
- 1 tablespoon peanut butter natural, unsweetened
- 1 tablespoon pure maple syrup or sweetener of choice
- ¼ teaspoon cinnamon powder optional
Instructions
- In a jar or container with a lid, mix oats, cooked quinoa, dairy-free milk, chia seeds, peanut butter, maple syrup, and cinnamon. Stir well to combine.⅓ cup rolled oats, ⅓ cup cooked quinoa, ⅔ cup almond milk, 1 tablespoon chia seeds, 1 tablespoon peanut butter, 1 tablespoon pure maple syrup, ¼ teaspoon cinnamon powder
- Cover the jar and refrigerate for at least 4 hours, or ideally overnight. Top with your favorite fresh or frozen fruit, peanut butter, coconut flakes, or a drizzle of extra sweetener before enjoying!
Notes
- Store in airtight containers in the fridge for up to 4 days. Add your favorite toppings before serving.
- Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop with a splash of milk until warm.
- Cook quinoa ahead. Make sure your quinoa is completely cool before adding it to the oats to prevent them from getting mushy.
- Soak overnight. Let the mixture chill overnight to allow the oats and quinoa to absorb the liquid fully for a creamy texture.
- Adjust liquid. If the mixture seems too thick in the morning, add a splash of extra plant-based milk.
- Batch prep. Make a large batch for the week and portion them into individual containers for a grab-and-go breakfast.
- Chia Seed Sub: Ground flaxseed or hemp seeds (similar texture).
- Peanut Butter Sub: Almond butter, cashew butter, or sunflower seed butter.
- Sweetener Options: Maple syrup, date syrup, agave nectar, brown sugar, or stevia.
- See the post above for more substitutions, variations, and topping ideas.
Nutrition
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