When I was a kid (and possibly also when YOU were a kid), they had this instant oatmeal that you swirled stuff into. I think it came with like a packet of jam or something and after your mom microwaved the oatmeal itself you would open said packet and attempt to artfully swirl the contents therein. If Instagram had been around in the 90’s (and thank god it wasn’t) there would surely have been thousands of hashtags devoted to oatmeal art, and plenty of oatmeal art influencers to go along with them.
I was never allowed to have that kind of oatmeal. And for whatever reason it never occurred to me to just swirl my own damn jam into my own damn oatmeal (apparently I’m real fired up about this topic). Anyway, I’m rectifying the sins of the past because that’s what adulthood and therapy are for, right?
Yes, here comes another overnight oatmeal recipe
Let’s talk about it for a second though. Do you really need another overnight oats recipe? I say yes. Why? Well I often find myself standing in front of an open fridge wishing there was something healthy and delicious and a little bit different for breakfast like, all the time. So obviously the what-to-eat-for-breakfast market is not entirely saturated. And this one is just a little bit different, so that’s also a plus in my book.
Chocolate Raspberry Quinoa Overnight Oats
See? Quinoa is different. Raspberry – also different. And unlike normal overnight oats, these do involve a little bit of cookery. I promise not too much though.
When I was developing this recipe the first priority was doing right by my 9 year old self and getting the swirl of jam in there. Of course you could use any jam you want, that is your right as a human. But I like to make my own in this particular application for two reasons. Firstly, I can control how much and what type of sweetener I use. And as a person who is invested in being healthy (because you know…I wanna feel good and live long enough to become a burden to my children) things like how much refined sugar I ingest are important to me.
Important enough not to eat donuts and pie and candy on occasion? Well no. But it’s the small changes that add up to something big, yes? And secondly, normal jam is just a little too thick to swirl – and the swirl is why we’re ALL HERE ANYWAY.
Let’s solve the problem of what do I do with all this leftover quinoa
I don’t know about you, but while I’m standing in front of the open fridge, bleary eyed and trying to manifest my breakfast into existence through sheer force of will. I am also simultaneously side eyeing the container of leftover cooked quinoa from the other night that I really should eat but will probably end up throwing away because I can only do the protein, veggies, quinoa thing about once a week or I’ll die of boredom. And thusly the quinoa has now been invited to breakfast!
If you aren’t like me though and you always make exactly the right amount of quinoa for dinner every single time…well you’re living your life right and I tip my hat to you. But also you can just skip the quinoa and add more oats, is all I’m trying to get at. So don’t think of not having already conveniently cooked quinoa as a barrier to entry, because it aint.
Any tips to making the best overnight oatmeal you’ve ever had then?
Honestly no. I mean it’s really just stirring and then letting it sit in the fridge overnight. If I had one tip to offer it would be to make this to your taste. If you like your oatmeal thicker or thinner feel free to add more or less milk. Same thing goes with the sweetness level – you do you. And toppings? Go to town! The only thing that is absolutely NOT NEGOTIABLE is the swirl. Trust me, your inner child will thank you.
If you make this, please swirl. Also please snap a pic and post it somewhere I can see. Let’s make oatmeal art a thing! I’m only half kidding. And if you’re feeling super fun and jaunty, give this recipe a sweet, sweet rating. Thanks and happy Friday!Print
Chocolate Raspberry Quinoa Overnight Oats
Gluten free, healthy, easy to make, and dessert level decadent – but for breakfast! These chocolate and raspberry quinoa overnight oats are also incredibly delicious.
- Prep Time: 10 Minutes (plus overnight chilling time)
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 4 Servings
- Category: Breakfast
- Method: Meal prep
- Cuisine: American
2/3 C rolled oats
1 C cooked quinoa
1 C cashew milk (or milk of your choice)
4 T maple syrup (divided)
2 c frozen raspberries
2 T water
1/2 C chocolate chips (Enjoy life makes a great vegan option)
fresh raspberries for garnish (optional)
In a medium sized bowl mix the oats, quinoa, milk, 2 tablespoons of maple syrup, and a pinch of kosher salt. Cover and refrigerate overnight.
In a small sauce pan combine the raspberries, water, remaining maple syrup, and a pinch of kosher salt. Bring to a boil and let cook, stirring occasionally, for five minutes or until berries are completely broken down and the jam has thickened slightly. Let cool, cover, and refrigerate overnight.
In the morning stir up your oats and zap in the microwave if you prefer them warm. Then swirl in a couple tablespoons of your quick raspberry jam and sprinkle with a tablespoon or two of chocolate chips. Garnish with fresh raspberries.
This is a great recipe to make when you have leftover quinoa hanging out in the fridge. But you can always skip it and instead sub in more rolled oats – I’d go with just shy of 1 cup in that case (depending on how thick you like your oats).
You can also skip the whole raspberry step if you’d like and just use your favorite raspberry jam. I like making my own because then I can control the amount of sugar and what type.
Keywords: quinoa overnight oats, healthy breakfast, decadent healthy breakfast, easy healthy breakfast