This creamy overnight quinoa with banana is super easy to make, packed with protein, fibre and lots of delicious flavour. Perfect to kick start your day or as a healthy snack anytime.
Overnight quinoa is a great alternative to overnight oats. It's essentially the same concept of using the fridge rather than the cooker to prepare your breakfast. So just combine all the ingredients and refrigerate overnight. The result is creamy, delicious breakfast that's infused with flavour.
There is, however, one difference.
While overnight oats use raw oats overnight quinoa contains ready to eat quinoa. So you'll have to cook it before combining with the other ingredients.
No, you cannot use raw quinoa to make overnight quinoa. I tried. It didn't work. It still tasted pretty raw and was quite tough the next day. But the good news is quinoa cooks very quickly (just simmer it in a little water for 15 minutes) and once cooled, it can be refrigerated for up to 3 days. So simply cook the quinoa ahead.
Overnight quinoa ingredients
- QUINOA: As a good source of protein, fibre, magnesium, folate and other nutrients quinoa is an ideal energy boosting wholesome breakfast food. It is also naturally low in fat and gluten free. It has a pleasant mildly nutty flavour, which works with endless flavour combinations, both sweet and savoury.
Other breakfast recipes using quinoa you might like include quinoa smoothie with raspberries and breakfast yogurt parfait with quinoa and mango.
- BANANA: I used fairly ripe bananas (but not overripe) for more natural sweetness as this quinoa breakfast recipe does not contain any added sugar. For me bananas provide enough sweetness but you could add a drizzle of maple syrup before serving if you prefer.
*I added a bit of vanilla bean paste into the quinoa mixture but you don't have to.
- MILK: Use semi-skimmed (low fat) milk or any non-dairy alternative. I don't recommend using coconut milk as it's very calorific.
- YOGURT: I recommend using yogurt containing live bacteria or a fermented dairy (or non-dairy) product. Good choices include Skyr and Quark, but low fat non-dairy alternatives would work well too. Yogurt adds a hint of tanginess and helps to make the overnight quinoa mixture more creamy.
How to make overnight quinoa breakfast
1. Assemble the ingredients.
2. Mash the banana and combine with the rest of the ingredients.
3. Stir thoroughly, place in a jar or another airtight container and refrigerate overnight. In the morning give a good stir, top with more fruit and/or seeds and nuts and enjoy!
Top tips
- Cook the quinoa ahead and once cooled, cover and refrigerate for up to 3 days.
- Leftover overnight quinoa should be kept covered in the fridge. It should retain the same consistency even the next day. If you are planning to keep it in the fridge for longer than a day (2 days is fine) I recommend adding your fruit just before serving.
- Serve with more fruit, roasted nuts and/or seeds, or a dusting of cinnamon or cocoa.
- Not suitable for freezing.
You might also like
- Quinoa Chocolate Breakfast Porridge with Banana
- Quinoa Rice Pudding (Low Sugar)
- Healthy Egg Salad Wrap with Quinoa
- Spinach and Eggs Quinoa Breakfast Casserole
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
How has your overnight quinoa with banana turned out? Did you use any spices or different fruit? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Overnight Quinoa with Banana (Low Carb)
Ingredients
- 1 cup cooked quinoa
- 2 medium bananas, mashed
- 2 tbsp yogurt/Skyr or quark
- ⅓ cup semi-skimmed milk or non-dairy alternative
- ⅓ tsp vanilla bean paste, optional
- Pinch of fine sea salt
Instructions
- Combine all the ingredients, stir thoroughly and place in an air tight container (or jar, or cover with cling film). Refrigerate overnight.
- In the morning give it a stir, add a drop of milk or yogurt if the mixture is too thick, top with fruit, nuts and/or seeds and serve.
Notes
- Cook the quinoa ahead and once cooled, cover and refrigerate for up to 3 days.
- Leftover overnight quinoa should be kept covered in the fridge. It should retain the same consistency even the next day. If you are planning to keep it in the fridge for longer than a day (2 days is fine) I recommend adding your fruit just before serving.
- Serve with more fruit, roasted nuts and/or seeds, or a dusting of cinnamon or cocoa.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Oh I do like quinoa and use it a lot, but I can honestly say I've never had it like this for breakfast. I used to get quinoa puffs and have those in the morning, but my supply dried up a few years ago. I shall have to try your version.
Thanks for sharing with #CookBlogShare.
This is so easy to make and for me is just as good as overnight oats.
That sounds good and so easy to make.
Thank you, it really is very easy to make!