Overnight Quinoa Berry Bowls
A no-cook, protein-rich alternative to overnight oats made with quinoa and mixed berries. Prep five jars on Sunday and grab one each morning.
PROTEIN 10g
CALORIES 288
P:E RATIO 3.5
TIME 15m
YIELD 5
P:E 3.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2½ cups cooked quinoa, cooled CARB BASE
2½ cups unsweetened almond milk DAIRY
1½ cups mixed berries (blueberries, raspberries, strawberries) FLAVOR
5 tablespoons chia seeds FLAVOR
5 tablespoons maple syrup FLAVOR
1 teaspoon vanilla extract FLAVOR
¼ teaspoon cinnamon FLAVOR
Pinch of salt FLAVOR
5 tablespoons sliced almonds (for topping) FLAVOR
MEAL PREP LOGISTICS
- Storage: Sealed jars keep in the refrigerator for up to 5 days. Do not freeze — the texture becomes grainy.
- Batching: Use pre-cooked quinoa from a batch cook session to save even more time.
- Reheat: Best enjoyed cold. If desired, microwave for 1 minute and stir — but cold is the intended serving.
EXECUTION STEPS
01
THE MACRO PREP
In a large bowl, combine cooled quinoa, almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and salt. Stir well to combine.
02
THE MACRO PREP
Divide the quinoa mixture evenly among 5 mason jars or meal-prep containers (about ¾ cup per jar).
03
THE MACRO PREP
Top each jar with roughly ⅓ cup of mixed berries. Do not stir — let the berries sit on top.
04
THE ASSEMBLY
Seal tightly and refrigerate overnight or for at least 4 hours.
05
STEP 5
When ready to eat, stir everything together and top with 1 tablespoon sliced almonds.