| 11 | 480 | 480 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h | 0 min | 4 |
| 2 cup | Quinoa flakes, organic |
| 1/4 cup whole/halves | Macadamia nuts, unsalted (roughly chopped) |
| 1/4 cup | Slivered almonds |
| 1/4 cup | Hazelnuts (roughly chopped) |
| 1/4 cup hulled | Sunflower seeds (optional, unsalted) |
| 1/4 cup | Pumpkin seeds (pepitas) |
| 1/3 cup | Currant, red and white, raw |
| 2/3 cup | Greek yogurt, plain, 1% M.F. |
| 1/2 medium | Apple (grated) |
| 1 1/2 tsp | Cinnamon |
| 1 cup | Blueberries |
1. Combine quinoa flakes, nuts, seeds, currants, and 1 tsp cinnamon in a large mason jar. Mix well. Place in fridge for storage.
2 Combine with 1/3 cup yogurt and top with remaining cinnamon. Place in fridge (or even on the counter) overnight.
3. In the morning just add blueberries, the remaining yogurt, and off you go - take it to work or eat immediately. Faster than a smoothie.
| Fruit | 0.7 |
| Meat Alternative | 1.2 |
| Milk Alternative | 0.2 |
