I’m obsessed with this Apple Pie Overnight Quinoa because it packs dessert-inspired flavor, plant-based protein, and grab-and-go ease into one gluten-free breakfast. It’s the kind of make-ahead morning win that makes busy days feel instantly more doable.

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I’m obsessed with this Apple Pie Overnight Quinoa because it tastes like dessert, but actually keeps me full when my morning is chaos. I love the chewy bite of quinoa with sweet grated apple, a little spice, and that creamy chilled texture that makes every spoonful seriously satisfying.

And the flavor? Big apple pie energy without feeling heavy or fussy.

I adore that it’s naturally vegan, gluten-free, and packed with protein, but honestly, I’m here for the taste first. But the best part is how it feels like breakfast that has my back.

Sweet, nutty, fresh. So good straight from the jar.

Ingredients

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Quinoa makes it filling, with a soft chew that doesn’t feel too “health food.
”
Almond milk keeps it creamy without making breakfast feel heavy.
Maple syrup adds cozy sweetness, like the good part of pie filling.
Vanilla makes everything taste warmer and more bakery-ish.
You’ll notice it.
Cinnamon brings the apple pie vibe fast.
Basically, it does the heavy lifting.
Nutmeg adds that little “what’s in this?” flavor in the best way.
A pinch of salt keeps the sweetness from tasting flat.
Grated apple melts right in, adding juice, texture, and real fruit energy.
Chia and flax help thicken it up, plus they sneak in extra goodness.
Walnuts or pecans bring crunch, while raisins or cranberries add chewy little pops.

Ingredient Quantities

1 cup cooked quinoa

3/4 cup unsweetened almond milk or other plant milk

2 tablespoons maple syrup

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

1 medium apple, peeled and grated (about 1 cup)

1 tablespoon chia seeds

1 tablespoon ground flaxseed

2 tablespoons chopped walnuts or pecans

2 tablespoons raisins or dried cranberries

How to Make this

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1. In a medium bowl combine 1 cup cooked quinoa and 3/4 cup unsweetened almond milk (or other plant milk).

2. Stir in 2 tablespoons maple syrup and 1 teaspoon pure vanilla extract until evenly mixed.

3. Add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt; stir to distribute the spices.

4. Mix in 1 tablespoon chia seeds and 1 tablespoon ground flaxseed until well combined.

5. Peel and grate 1 medium apple (about 1 cup) and fold the grated apple into the quinoa mixture.

6. Fold in 2 tablespoons chopped walnuts or pecans and 2 tablespoons raisins or dried cranberries.

7. Transfer the mixture to an airtight container or individual jars, cover, and refrigerate for at least 4 hours or preferably overnight.

8. Before serving, stir the quinoa once to redistribute any settled liquid and enjoy cold or let sit at room temperature for a few minutes if you prefer it less chilled.

Equipment Needed

1. Medium mixing bowl
2. Measuring cups and measuring spoons
3. Box grater or fine grater
4. Whisk or fork
5. Rubber spatula or wooden spoon
6. Cutting board
7. Paring knife
8. Small bowl or ramekin for mixing seeds
9. Airtight container or individual jars with lids
10. Refrigerator-safe spoon for serving

FAQ

Can I use dry quinoa instead of cooked quinoa? Yes, but cook 1/3 cup dry quinoa according to package directions to yield about 1 cup cooked, then cool before using in the recipe.

How long should I refrigerate it overnight? At least 6 to 8 hours is ideal so the quinoa absorbs the liquid and chia seeds gel; up to 48 hours is fine for texture and flavor.

Can I swap the almond milk for dairy milk or another plant milk? Yes, any milk works; full fat options yield a creamier result while lighter milks make it less rich.

Is this recipe gluten free? Yes, quinoa is naturally gluten free. Verify that your oats, if using as a swap, and other add ins are certified gluten free if needed.

How should I store leftovers and how long do they keep? Store in an airtight container in the refrigerator for up to 4 days. Stir before eating; chia may thicken it further.

Can I enjoy it warm and how do I reheat safely? Yes. Reheat gently in the microwave for 30 to 60 seconds or on the stovetop with a splash of milk until warmed through, stirring to loosen the mixture.

Apple Pie Overnight Quinoa Recipe Substitutions and Variations

Unsweetened almond milk: substitute soy milk, oat milk, coconut milk, or dairy milk in equal amount for similar creaminess.
Maple syrup: substitute honey, agave nectar, or brown rice syrup in equal amounts; reduce slightly if using honey for sweetness.
Chia seeds: substitute 1 tablespoon ground flaxseed plus 2 tablespoons water to create a gel, or use 1 tablespoon hemp seeds for texture.
Chopped walnuts or pecans: substitute chopped almonds, hazelnuts, or sunflower seeds for nut-free option; toast lightly for more flavor.

Pro Tips

1. If your quinoa seems a bit dry after chilling, stir in a splash more plant milk or a spoonful of yogurt to loosen it up and make the texture creamier.

2. Toast the nuts briefly in a dry skillet until fragrant before chopping them. That extra step brings out their oil and flavor and adds a nice contrast to the soft quinoa.

3. For more brightness and a fresher bite, toss in a squeeze of lemon juice or a teaspoon of lemon zest just before serving. It keeps the grated apple from browning and lifts the whole bowl.

4. If you like added crunch, reserve a tablespoon of chopped nuts and some dried fruit to sprinkle on top right before eating. That way the toppings stay crisp and your overnight mix does not get soggy.

Apple Pie Overnight Quinoa Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

353

kcal

Equipment: 1. Medium mixing bowl
2. Measuring cups and measuring spoons
3. Box grater or fine grater
4. Whisk or fork
5. Rubber spatula or wooden spoon
6. Cutting board
7. Paring knife
8. Small bowl or ramekin for mixing seeds
9. Airtight container or individual jars with lids
10. Refrigerator-safe spoon for serving

Ingredients

1 cup cooked quinoa
3/4 cup unsweetened almond milk or other plant milk
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 medium apple, peeled and grated (about 1 cup)
1 tablespoon chia seeds
1 tablespoon ground flaxseed
2 tablespoons chopped walnuts or pecans
2 tablespoons raisins or dried cranberries

Directions

In a medium bowl combine 1 cup cooked quinoa and 3/4 cup unsweetened almond milk (or other plant milk).
Stir in 2 tablespoons maple syrup and 1 teaspoon pure vanilla extract until evenly mixed.
Add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt; stir to distribute the spices.
Mix in 1 tablespoon chia seeds and 1 tablespoon ground flaxseed until well combined.
Peel and grate 1 medium apple (about 1 cup) and fold the grated apple into the quinoa mixture.
Fold in 2 tablespoons chopped walnuts or pecans and 2 tablespoons raisins or dried cranberries.
Transfer the mixture to an airtight container or individual jars, cover, and refrigerate for at least 4 hours or preferably overnight.
Before serving, stir the quinoa once to redistribute any settled liquid and enjoy cold or let sit at room temperature for a few minutes if you prefer it less chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.