Vanilla Almond Overnight Quinoa

My quinoa breakfast obsession continues.

I swear, if I could just spend all day creating an eating breakfast foods, I’d be the happiest person on earth. In fact, just last night for dinner I had a big bowl of fruit, topped with granola and almond milk. It was perfect.

But my love for breakfast is beside the point, because I know you’re eager to dig into this recipe and my blabbering doesn’t help.

I’ve been experimenting a lot with overnight quinoa and oats. Playing around with different flavor combinations, adjusting proportions, waiting until I find the perfect one(s) to share with you.

This is my latest success and I really think you’re going to love it.

Rather than using oats, since I know some people are sensitive to them, we opted for cooked quinoa. It needed a little extra something to make it thick, so I looked in my fridge and noticed some leftover almond pulp from when I made almond milk the day before.

It was just the ingredient this recipe needed. Almond pulp is very soft and gives the overnight quinoa this utterly luxurious texture. But almond pulp is also nutritious, so it’s a win-win!

Since I was using almond pulp, I knew I really wanted to pump up the almond flavor, so I decided to add just a touch of almond extract.

To go with the almond, I wanted vanilla. Almond and vanilla are one of my favorite flavor combinations, so I sprinkled in a little vanilla extract into the mix.

And finally to sweeten this breakfast delight, I opted for maple syrup since a) it’s the best breakfast ingredient ever and b) it tastes delicious!

The end result is a supercharged breakfast that takes less than five minutes to prepare. You just mix, chill and eat. How could you go wrong?