Pistachio Overnight Oats
Breakfast
Ingredients:
- 40 g (½ cup) rolled oats
- 80 ml (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:
Soy-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Combine All Ingredients
In a small bowl or jar, combine 40 g (½ cup) rolled oats, 80 ml (⅓ cup) dairy-free milk, 1 tbsp maple syrup, 1 tbsp pistachio butter, 1 tbsp chopped pistachios, and ½ tsp vanilla extract. Stir well until fully combined. - Refrigerate Overnight
Cover and refrigerate for at least 6 hours, or overnight, until the oats have absorbed the liquid and thickened. - Serve
Give a good stir before eating. Top with a drizzle of extra pistachio butter, extra maple syrup, dairy-free yogurt, and fresh fruit if desired.
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:
- 40 g (½ cup) rolled oats
- 80 ml (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:
- Combine All Ingredients
In a small bowl or jar, combine 40 g (½ cup) rolled oats, 80 ml (⅓ cup) dairy-free milk, 1 tbsp maple syrup, 1 tbsp pistachio butter, 1 tbsp chopped pistachios, and ½ tsp vanilla extract. Stir well until fully combined. - Refrigerate Overnight
Cover and refrigerate for at least 6 hours, or overnight, until the oats have absorbed the liquid and thickened. - Serve
Give a good stir before eating. Top with a drizzle of extra pistachio butter, extra maple syrup, dairy-free yogurt, and fresh fruit if desired.
