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Make-Ahead Berry Quinoa Breakfast Bowls
When mornings feel rushed, having a nutritious meal ready in the fridge changes everything. These layered bowls combine creamy vanilla yogurt, plump chia seeds, and hearty quinoa for a breakfast that'll actually keep you full until lunch. Fresh berries and toasted almonds bring bright, sweet notes and a satisfying texture. You can assemble the jars in just a few minutes the night before, so all that's left to do is grab a spoon and dig in.
Ingredients
- ¼ cup milk
- 2 containers (6 oz each) French vanilla, strawberry or harvest peach low-fat yogurt
- 4 teaspoons chia seed
- 1 cup cooled cooked quinoa (¼ cup uncooked)
- 2 cups fresh fruit (mixed berries or chopped peaches)
- ¼ cup coarsely chopped toasted almonds or pecans*
- ⅛ teaspoon ground cinnamon
Instructions
- 1Place the raw almonds or pecans in a dry skillet over medium heat. Toast for 5 to 7 minutes, stirring frequently until they begin to brown, then stir constantly until light golden. Transfer to a plate to cool so they don't continue cooking in the hot pan.
- 2Whisk the milk, yogurt, and chia seeds in a medium bowl until smooth. Divide the mixture evenly among four glasses or jars.
- 3Spoon a quarter cup of the cooled, cooked quinoa over the yogurt layer in each glass. Top with a layer of fresh fruit and the toasted almonds.
- 4Dust the top of each glass with ground cinnamon. Let the bowls stand for 5 minutes to allow the chia seeds to soften slightly before eating.
Notes
- Make ahead: Cover the assembled jars tightly and refrigerate overnight for an easy grab-and-go breakfast.
- Prep: You'll need 1 cup of cooked quinoa for this recipe, which requires about 1/4 cup of dry quinoa.
- Swap: Use any fresh fruit you have on hand, like chopped peaches, mangoes, or sliced bananas instead of berries.
