Dr Ayesha Sherzai from @thebraindocs made Overnight Quinoa Oats for breakfast, and it sounded so good I had to give it a go. I twisted it slightly and started by making pink milk for a colourful touch (which is just soy milk, raspberries, dates and cinnamon). Then combined it with quinoa, oats, hemp and chia seeds, let it rest, then added my favourite toppings.
The verdict? The texture is great. It’s packed with fibre, protein (22g!) and omegas 3s and is absolutely delicious.
It’s a big yes from us, and I’m looking forward to trying it with different flavours!
Ps: if you don’t follow them yet, make sure to check out @thebraindocs, they are an incredible team and have so many valuable resources for following a plant-based diet, with a particular focus on brain health. Their podcast is also one of my favourites.
Pink Quinoa Overnight Oats
- 1 cup raspberries
- 2 dates (Medjool or soaked in boiling water for 10 min and drained, or 1 tbsp date syrup)
- 1.5 cups soy milk
- 1 tsp cinnamon
- 1 cup cooked quinoa
- 0.5 cup oats
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 4 tbsp unsweetened soy yogurt
- 2 kiwis, diced
- 0.5 cup blueberries
- Blend the raspberries, dates, cinnamon, and soy milk in a blender until smooth.
- In a large bowl, combine the quinoa, oats, hemp seeds, and chia seeds.
- Pour the raspberry mixture over the quinoa and oats. Stir until well combined.
- Cover the bowl and let it rest overnight, or at least for 2 hours, to allow the flavors to meld together and the oats and chia seeds to absorb the liquid.
- Before serving, top the overnight oats with a dollop of unsweetened soy yogurt and a generous amount of diced kiwis and blueberries. Enjoy this nutritious and delicious breakfast!