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Overnight Breakfast Salad

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Overnight Breakfast Salad

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Course: Breakfast
Cuisine: American
Keyword: gluten-free, millet, Overnight Oats, Quinoa, vegetarian
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Servings: 6 servings
Calories: 284kcal


  • 1/2 cup steel cut oats
  • 1/2 cup quinoa, uncooked
  • 1/4 cup millet, raw
  • 1 1/2 tablespoon coconut oil
  • 2 1/4 cup water
  • 1/4 teaspoon salt
  • 1/8 cup orange juice
  • 4 tablespoon honey
  • 1/2 cup Greek yogurt, plain
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract


  • 1 cup peaches, canned in own juice
  • 1/2 cup blueberries
  • 1/4 cup almonds, sliced
  • 1 tablespoon honey


  • Add the oats, quinoa, and millet to a large, fine-mesh strainer and rinse for about a minute under running water; set aside.
  • Heat 1 tablespoon oil in a 3-quart saucepan over medium heat.
  • Add the rinsed grains to the oil and cook for 2-3 minutes or until they begin to smell toasted, then stir in the water and salt.
  • Bring to a boil, then cover, turn down the heat, and simmer for 20 minutes.
  • Turn off the heat and let sit for 5 minutes, then remove the lid and fluff with a fork.
  • Spread the hot grains onto a large, rimmed baking sheet and let cool for at least half an hour, then transfer to a large bowl.
  • In a separate medium bowl, whisk together the remaining 1/2 tablespoon oil, orange juice, honey, yogurt, cinnamon, and vanilla.
  • Pour the yogurt mixture into the grains and stir until well coated. Season with additional salt to taste.
  • Cover and refrigerate overnight.
  • Top with peaches, blueberries, and sliced almonds before serving; garnish with an additional drizzle of honey if desired.
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Calories: 284kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 112mg | Fiber: 5g | Sugar: 21g

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