Description
Warm, nutty quinoa layered with toasted nuts, a drizzle of raw honey, creamy yogurt, and fresh fruit—gluten-free, make-ahead jars that fuel busy mornings.
Ingredients
Scale
- 2/3 cup dry quinoa, well rinsed
- 1 1/3 cups water or unsweetened almond milk
- Pinch of sea salt
- 1 cup mixed nuts (almonds, walnuts, or pecans), lightly toasted
- 2 tbsp raw honey, divided (for glazing nuts and drizzling)
- 1 to 1 1/2 cups Greek or coconut yogurt (optional)
- 1 1/2 to 2 cups fresh fruit (berries, banana, diced apple, etc.)
- 2 tbsp chia seeds (optional)
- 4 wide-mouth mason jars (12–16 oz) with lids
Instructions
- Cook quinoa: Combine rinsed quinoa, water (or almond milk), and a pinch of salt in a saucepan. Bring to a boil, then simmer covered until liquid is absorbed and quinoa is fluffy, about 15 minutes. Cool slightly.
- Toast nuts: Warm nuts in a dry skillet over medium heat until fragrant. Remove from heat and toss with 1 tsp honey to lightly glaze; let cool.
- Assemble jars: Add about 1/2 cup cooked quinoa to each jar.
- Add layers: Spoon in nuts, drizzle a little honey, and add a layer of yogurt if using.
- Top: Finish with fresh fruit and a sprinkle of chia seeds if desired.
- Seal & store: Close lids and refrigerate up to 3–4 days. For maximum crunch, add nuts just before serving.
- Serve: Enjoy chilled or let sit at room temperature for 10 minutes; stir before eating if you like.
Notes
For vegan, swap honey with maple syrup. Adjust sweetness with ripe fruit instead of syrup if preferred. Nut-free option: use pumpkin or sunflower seeds. Scale quinoa to make 4–5 jars for the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg