Peppermint Mocha Overnight Quinoa

Peppermint-Mocha-Overnight-Oats-Jar

As you all know, overnight oats has become one of my latest obsessions. I have been eating oats soaked overnight in almond milk, usually with almond butter (among other favorite ingredients), almost every single morning for the past several months. So, you can imagine my disappointment when I discovered in a food allergy test this week that I’m sensitive to both oats and almonds!

After some research and experimentation, turns out there are plenty of worthy substitutions available if you’re sensitive to oats or almonds (or both). Inspired by this recipe (where I also borrowed the photo from), I’ve adapted it to accommodate these food sensitivities, and I gotta admit: it does the job. A little more prep than oats, but worth it if oats are too hard on your digestive system.

Whether you use oats or quinoa — or another viable ingredient — this recipe is a MUST-try this winter!

Do you have a favorite base for this recipe? Have you found your favorite oats or almond substitution? Comment below to share!

Serves: 2

Ingredients:

2 1/2 cups water

1/4 cup organic ground coffee

1/2 cup organic quinoa

1 1/2 cups organic unsweetened vanilla cashew milk

2 tbsp organic cocoa powder

2 tbsp organic maple syrup

1/4 tsp organic peppermint extract (adjust for your preferred potency)

 

Bring water to a boil. 

In the meantime, add the coffee grounds to a French press. Cover with 1 cup of boiling water and let brew for 5-7 minutes. Pour coffee and set aside to cool. (If you don’t have a French press, just brew a small pot of espresso-strength coffee.)

Leave remaining boiling water on the stove and add the quinoa. Reduce to low-medium boil and cover for 12-15 minutes, stirring often until quinoa is tender and all water is absorbed. Set aside to cool.

In a separate pot, heat the cashew milk and whisk in cocoa powder until steaming. Set aside to cool. 

After everything has cooled, add the coffee and the cocoa-cashew milk mixture to the quinoa, and stir in the maple syrup and peppermint extract. 

Pour mixture evenly into 2 mason jars and refrigerate overnight.

In the morning, mix in a blender and pour back into mason jars to enjoy or take on the go!

*For added holiday fun, add whipped peppermint coconut cream and crushed peppermints on top!

 

 

 

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