Want healthy meals your kids will love?
Get our Meal Plan
Want healthy meals your kids will love?

Overnight Breakfast Salad

No Comments
Jump to Recipe

Overnight Breakfast Salad

No ratings yet
Print Pin Rate
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

Ingredients

  • 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

Toppings

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

Instructions

  • 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.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 284kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 112mg | Fiber: 5g | Sugar: 21g

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




0 Comments