How do you know when breakfast is almost too pretty to eat?
Even when you’re starving—so hungry you might mindlessly scoop kettle corn from last weekend’s fair or reheat leftover mac and cheese—you still hesitate to stick a spoon into a jar because it looks
just
too
pretty.
I’m all about overnight breakfasts right now: portable, ready in a pinch, and ideal for grab-and-go mornings. Even as the air cools and pumpkins appear on porches, I prefer a cold breakfast. Think iced coffee—either cold or nothing at all.
A few years back, breakfast quinoa changed everything for me. It takes about as long to assemble as a bowl of oatmeal, but it keeps me full for hours—sometimes five or six—which used to feel impossible. The texture is terrific, and the best part is how customizable it is. Toss in different flavors and toppings depending on your mood.
So I turned that breakfast quinoa into an overnight version: cooked quinoa mixed with milk and yogurt, chilled, and flavored with seasonal additions. A touch of honey is often enough. Then you refrigerate and wake up to an instant, satisfying breakfast.
In my jar I layered:
- dried cranberries
- roasted pepitas
- cinnamon apples
- flaked coconut
- cooked quinoa, almond milk and Greek yogurt
Then I topped it with more pepitas, chopped persimmon, a swirl of pumpkin butter, apple slices, honey-drizzled walnuts and a sprinkling of granola. It’s a beautiful, balanced bowl that reads like fall but eats refreshingly cold.
I don’t always go crazy for pumpkin, but a little pumpkin butter folded into the jar just before eating made the quinoa taste richer and warmer without heating it up. And persimmon—something I hadn’t really used before—adds sweetness and a nice texture; the dreaded astringency never showed up for me.
Good news for chia-avoidant folks: there are no chia seeds in this version. You could add them if you like, but I skipped them. After cleaning up a spilled two-pound bag of chia seeds, I’m still recovering from finding tiny seeds in every crevice of the house. This breakfast almost makes up for that mess.
Overnight Autumn Breakfast Quinoa
2
servings, is 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
-
Make the cinnamon apples: combine chopped apples, cinnamon and apple 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, Greek yogurt, honey, cranberries, pepitas, flaked coconut and cooled apple chunks. Spoon the mixture into jars or bowls and refrigerate overnight, or for at least 4 hours.
-
When ready to eat, remove from the fridge, add a splash of milk if you prefer a looser texture, and pile on your toppings.
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That swirly pumpkin butter at the top is the finishing touch.