Description
A creamy, cozy, and nutrient-packed breakfast made with quinoa, chia seeds, plant milk, and a luscious blueberry compote. Perfect for meal prep and naturally gluten-free and dairy-free.
Ingredients
Scale
Essentials:
- 1 cup cooked quinoa
- 2 cups plant milk (almond, oat, or coconut)
- 3 tbsp pure maple syrup
- 4 tbsp chia seeds
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp psyllium husk powder (optional)
- Pinch of salt
Blueberry Compote:
- 2 cups fresh blueberries (plus more for topping)
- 1 tsp lemon juice
- 2 tbsp maple syrup
Toppings:
- Nut or seed butter (almond, peanut, sunflower, etc.)
- Maple or agave syrup (for drizzling)
Substitutions:
- Cooked oats instead of quinoa
- Regular milk if not dairy-free
- Honey or agave instead of maple syrup
- Arrowroot or cornstarch instead of chia seeds
Instructions
- Cook the Quinoa: Rinse quinoa thoroughly. Cook 1 part quinoa with 2 parts water (usually simmer 15 mins covered). Fluff with a fork and let it cool.
- Mix Ingredients: In a bowl, combine cooked quinoa, plant milk, maple syrup, chia seeds, vanilla, cinnamon, cardamom, psyllium husk (optional), and a pinch of salt. Let sit 15 minutes, stirring occasionally, until it begins to thicken.
- Make the Compote: In a saucepan, cook blueberries with lemon juice and maple syrup over medium heat. Stir occasionally for 5–7 minutes until berries burst and form a syrup. Let cool.
- Assemble: Spoon quinoa mixture into jars or bowls, layering with blueberry compote as desired. Cover and refrigerate overnight.
- Serve: The next morning, top with nut or seed butter, extra fresh blueberries, and a drizzle of syrup. Serve cold or warm gently.
Notes
- Can be stored in the fridge for up to 3 days.
- Great for meal prep—make in advance for quick weekday breakfasts.
- Try using frozen blueberries if fresh aren’t available (no need to thaw first).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: No-Bake / Stove
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 14g
- Sodium: undefined
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: undefined
Keywords: overnight quinoa, blueberry quinoa breakfast, vegan quinoa recipe, healthy breakfast bowl, plant-based breakfast, gluten-free breakfast