A great gluten free breakfast packed with protein and so simple to make. If you can’t handle oats, quinoa is a perfect substitute. You can use raw oats but you can’t use raw quinoa. You would have to cook quinoa before using it in your overnight quinoa for breakfast. Quinoa has a pleasant nutty flavour, which works with so many different combinations, both sweet and savoury.

Ingredients:

• 1 cup cooked quinoa - directions

• 2 medium bananas, mashed

• 1 tablespoon chia seeds

• 2 tbsp Greek yogurt

• 1/2 cup milk (or plant milk)

• 1/2 teaspoon vanilla extract

• 1 -2 tablespoons maple syrup

• pinch of fine sea salt

• chocolate shavings for topping

Directions:

1. Combine all the ingredients, stir till all ingredients are mixed properly. Store in a mason jar or an air tight container making sure it is thoroughly clean. Refrigerate overnight.

2. In the morning give it a stir, add a drop of milk if you think it is too thick. Serve in two glasses or bowls.Top with banana slices and some chocolate shavings.

3. Overnight quinoa can be kept for 2 days in the fridge.