Overnight Quinoa Porridge

Slay the day with this totally customizable breakfast staple.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

The Eclectic Kitchen and I LOVE this overnight quinoa porridge because it’s 1. super easy 2. super yummy 3. super customizable so you don’t get bored and 4. super full of delicious and insanely nutritious ingredients to get your mommy morning going full-tilt. So basically you may have noticed it’s just all kinds of delicious!

We’ve made two versions here, the first is a rich berry and almond butter porridge bowl for a hearty start to your day. The second is a tropical porridge bowl to transport you to a warm island on a chilly Monday morning. I love serving this to my son as a protein packed alternative to rolled oats. Its worth the mess knowing he’s taking in so many important nutrients for his development. Take this porridge wherever you want to go by customizing your own toppings!

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Overnight Quinoa Porridge

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 2 servings

Prep time: 10 minute

Cook time: 5 minutes


  • ½  cup quick oats

  • ¼  cup uncooked quinoa, rinsed well

  • 2 cups unsweetened almond milk

  • 1 teaspoon vanilla bean paste or extract

  • 2 tablespoons maple syrup or agave nectar

  • ⅛ teaspoon kosher salt

  • Fresh fruit, nut butter and granola for topping

Topping Ideas


Almond butter


Super seeds and ancient grains

Raw honey

Cubed mango


Unsweetened Coconut flakes

Cacao nibs

Raw honey


  • In a small saucepan over medium heat, combine quick oats, quinoa, almond milk, vanilla, maple syrup and salt. Bring mixture to a boil, reduce heat and simmer for about 3 minutes, stirring occasionally.

  • Remove from heat and place the lid on the pot. Allow porridge to cool completely and store in the fridge overnight. Enjoy cold with warm almond milk and toppings or warm in the pot on the stove over low heat until warmed through.