Pistachio Overnight Oats
Breakfast
Ingredients:
- 40 g (1/2 cup) rolled oats
- 80 ml (1/3 cup) dairy-free milk of choice (such as almond, oat, pistachio, soy, or coconut)
- 15 ml (1 tbsp) maple syrup, adjust to taste
- 16 g (1 tbsp) pistachio butter
- 8 g (1 tbsp) chopped pistachios, plus more for topping
- 2 ml (1/2 tsp) vanilla extract
Optional for serving:
- Extra pistachio butter, for drizzling
- Extra maple syrup, for drizzling
- Dairy-free yogurt (coconut, almond, or cashew)
- Fresh fruit (sliced banana, figs, or berries)
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Nutrition:
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Use old-fashioned rolled oats, not quick oats or steel-cut oats — quick oats turn mushy overnight, and steel-cut oats won't soften enough in that time.
Instructions:
- Combine all ingredients: In a small bowl or jar, combine the 40 g (1/2 cup) rolled oats, 80 ml (1/3 cup) dairy-free milk, 15 ml (1 tbsp) maple syrup, 16 g (1 tbsp) pistachio butter, 8 g (1 tbsp) chopped pistachios, and 2 ml (1/2 tsp) vanilla extract. Stir well until fully combined.
- Refrigerate: Cover and refrigerate for at least 4 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 butter and chopped pistachios — give this version its signature nutty flavor and little bits of crunch that regular overnight oats don't have.
Rolled oats — soften just right overnight, turning creamy without going mushy.
Maple syrup — a natural sweetener that complements the pistachio flavor without overpowering it.
Pistachio Overnight Oats
Ingredients:
- 40 g (1/2 cup) rolled oats
- 80 ml (1/3 cup) dairy-free milk of choice (such as almond, oat, pistachio, soy, or coconut)
- 15 ml (1 tbsp) maple syrup, adjust to taste
- 16 g (1 tbsp) pistachio butter
- 8 g (1 tbsp) chopped pistachios, plus more for topping
- 2 ml (1/2 tsp) vanilla extract
Optional for serving:
- Extra pistachio butter, for drizzling
- Extra maple syrup, for drizzling
- Dairy-free yogurt (coconut, almond, or cashew)
- Fresh fruit (sliced banana, figs, or berries)
Equipments:
Features:
Why These Ingredients:
Pistachio butter and chopped pistachios — give this version its signature nutty flavor and little bits of crunch that regular overnight oats don't have.
Rolled oats — soften just right overnight, turning creamy without going mushy.
Maple syrup — a natural sweetener that complements the pistachio flavor without overpowering it.
Prep:
Use old-fashioned rolled oats, not quick oats or steel-cut oats — quick oats turn mushy overnight, and steel-cut oats won't soften enough in that time.
Instructions:
- Combine all ingredients: In a small bowl or jar, combine the 40 g (1/2 cup) rolled oats, 80 ml (1/3 cup) dairy-free milk, 15 ml (1 tbsp) maple syrup, 16 g (1 tbsp) pistachio butter, 8 g (1 tbsp) chopped pistachios, and 2 ml (1/2 tsp) vanilla extract. Stir well until fully combined.
- Refrigerate: Cover and refrigerate for at least 4 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.
