Pistachio Overnight Oats
Breakfast
Ingredients:
- ½ cup rolled oats
- ⅓ cup dairy-free milk of choice (such as almond, oat, pistachio, soy, or coconut)
- 1 tbsp maple syrup (adjust to taste)
- 1 tbsp pistachio butter
- 1 tbsp chopped pistachios (plus more for topping)
- ½ tsp vanilla extract
Optional for serving:
- extra pistachio butter (drizzle)
- extra maple syrup (drizzle)
- dairy-free yogurt (e.g., coconut, almond, or cashew yogurt)
- fresh fruit (e.g., sliced banana, figs, or berries)
Equipments:
- Jar or container with lid
- Spoon for stirring
- Measuring cups and spoons
Features:
Raw
Grain-Free
Gluten-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
Servings 1 Calories 195 Carbohydrates 28g Fat 7g Fiber 3g Protein 5g Cholesterol 0mg Sodium 320mg Sugar 4g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Mix the base: In a jar or bowl, combine oats, dairy-free milk, maple syrup, pistachio butter, chopped pistachios, vanilla, and salt. Stir until fully mixed.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Top and enjoy: Stir the oats, then layer or top with dairy-free yogurt, a drizzle of pistachio butter, more chopped pistachios, and a touch of maple syrup if desired.
Notes & Tips
- For a richer flavor, pistachio milk or oat milk work especially well.
- Add a scoop of plant-based protein powder or chia seeds if you want to boost the nutrition.
- These oats will keep in the fridge for up to 3 days—perfect for meal prep.
Notes:
Use old-fashioned rolled oats, not quick oats. Quick oats become mushy overnight; steel-cut oats don’t soften enough.
The oat-to-liquid ratio is important — too much liquid makes it soupy; too little makes it dry and clumped. A 1:1.5 ratio (oats:milk) works well as a baseline.
Tips:
Give the jar a good stir before eating to redistribute the milk that may have separated. Add a splash more milk if it’s too thick after overnight soaking.
Storage:
Keeps in the refrigerator for up to 4 days. Make a batch of 3–4 jars for easy weekday breakfasts.
Swaps:
Pistachios can be swapped for any nut or seed. Pistachio butter can be replaced with almond butter or peanut butter. Any non-dairy milk works.
Pistachio Overnight Oats
Ingredients:
- ½ cup rolled oats
- ⅓ cup dairy-free milk of choice (such as almond, oat, pistachio, soy, or coconut)
- 1 tbsp maple syrup (adjust to taste)
- 1 tbsp pistachio butter
- 1 tbsp chopped pistachios (plus more for topping)
- ½ tsp vanilla extract
Optional for serving:
- extra pistachio butter (drizzle)
- extra maple syrup (drizzle)
- dairy-free yogurt (e.g., coconut, almond, or cashew yogurt)
- fresh fruit (e.g., sliced banana, figs, or berries)
Features:
Instructions:
- Mix the base: In a jar or bowl, combine oats, dairy-free milk, maple syrup, pistachio butter, chopped pistachios, vanilla, and salt. Stir until fully mixed.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Top and enjoy: Stir the oats, then layer or top with dairy-free yogurt, a drizzle of pistachio butter, more chopped pistachios, and a touch of maple syrup if desired.
Notes & Tips
- For a richer flavor, pistachio milk or oat milk work especially well.
- Add a scoop of plant-based protein powder or chia seeds if you want to boost the nutrition.
- These oats will keep in the fridge for up to 3 days—perfect for meal prep.
