How do you know when a breakfast is too pretty to eat?
Even when you’re starving — so hungry you might reach for yesterday’s kettle corn or scoop cold mac and cheese out of a forgotten bowl — sometimes you hesitate because the jar sitting in front of you is just too pretty to ruin.
I’m all about overnight, portable breakfasts that you can grab on a moment’s notice. Even as the air cools and pumpkins appear on the porch, I still want cold breakfast. Like coffee: give it to me iced or don’t bother.
A few years ago, breakfast quinoa changed my life. It takes about as much time as a fresh bowl of oatmeal but fills me up for hours. A bowl of quinoa with fruit and almond or coconut milk often keeps me satisfied for five or six hours, which is unusual for me.
It has an amazing texture — which is essential — and it’s endlessly adaptable. You can flavor it however you like, which I love because I get bored easily.
Wins all around.
I took that breakfast quinoa and turned it into an overnight version: cooked quinoa plus milk, yogurt and a touch of honey, left to meld in the fridge. Add whatever mix-ins you love.
Here’s what’s in my jar:
- dried cranberries
- roasted pepitas
- cinnamon apples
- flaked coconut
- cooked quinoa, almond milk and Greek yogurt
And on top: extra pepitas, chopped persimmon, a swirl of pumpkin butter, apple slices, honey-drizzled walnuts and a sprinkle of granola. That’s breakfast perfection.
I don’t obsess over pumpkin all year, but the pumpkin butter swirled through this right before serving made the jar taste rich and cozy even when it was cold.
And persimmon — I’ve never used it much before, but chopped and fresh on top it was lovely. I expected the odd texture some people warn about, but found none of that. I’m a persimmon convert.
One detail that will please some of you: no chia seeds required. You can add them if you like, but I left them out — partly because I was out after a bag spilled everywhere and I spent weeks cleaning tiny seeds out of every crack. This breakfast makes up for it, though.
Overnight Autumn Breakfast Quinoa
2
servings, easily multiplied
Ingredients
- 1 apple, chopped
- 2 tablespoons apple cider
- 1/4 teaspoon cinnamon
- 1 cup cooked quinoa
- 1/2 cup milk (of your choice)
- 3 tablespoons plain Greek yogurt
- 1 tablespoon honey
- 2 tablespoons dried cranberries
- 2 tablespoons flaked coconut
- 2 tablespoons roasted pepitas
for topping:
- 2 tablespoons pomegranate arils
- 1 persimmon, chopped
- 1 tablespoon roasted pepitas
- 1 tablespoon dried cranberries
- 1 tablespoon walnuts
- sprinkle of granola, if desired
- honey, if desired
Instructions
-
To make the cinnamon apples: place the chopped apples, cinnamon and cider in a saucepan over low heat. Cook, stirring occasionally, until the apples are soft and golden. Remove from heat and let cool.
-
In a large bowl, stir together the cooked quinoa, milk, yogurt, honey, cranberries, pepitas, coconut and the cooled apple chunks. Spoon the mixture into jars or bowls and refrigerate overnight, or for at least 4 hours.
-
When ready to serve, remove from the fridge and add a splash of extra milk if desired. Top with persimmon, pomegranate arils, more pepitas, walnuts, granola and a swirl of pumpkin butter or a drizzle of honey. Enjoy.
Did you make this recipe?
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That swirly, smooth pumpkin butter finish — chef’s kiss.