Creamy Pistachio Overnight Oats for a Nourishing Breakfast

Enjoy a delicious bowl of Pistachio Overnight Oats, a quick and nutritious breakfast option.

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Prep Time 10

Refrigeration Time 8

Total Time 8 10

Servings: 2 bowls

Course: Breakfast

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Non-Dairy Milk Almond, soy, or oat milk can be used.
3 tablespoons Pistachio Butter Can substitute with almond or other nut butter.
2 tablespoons Maple Syrup Honey or agave syrup for non-vegan options.
1 teaspoon Vanilla Extract Optional.
1 cup Quick Oats Use certified gluten-free oats if necessary.

For Thickening

2 tablespoons Chia Seeds Can be omitted but may affect texture.

For Toppings

1/2 cup Non-Dairy Yogurt Substitute with Greek yogurt for non-vegan.
1 handful Raspberries Use your favorite berries or fruits.
2 tablespoons Chopped Pistachios Can replace with other nuts or seeds.

Equipment

Medium bowl or jar

Method

Step-by-Step Instructions

Whisk the base ingredients together in a medium bowl or jar until smooth and creamy.
Add the quick oats and chia seeds, stirring gently to combine. Let it sit for 5 minutes.
If desired, mix in matcha powder for color and flavor, ensuring no clumps remain.
Refrigerate the mixture covered for at least 4 hours or overnight.
In the morning, stir the oats and top with non-dairy yogurt, fresh raspberries, and chopped pistachios.
Enjoy your creamy pistachio overnight oats chilled or warmed up.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 150mgPotassium: 300mgFiber: 10gSugar: 10gVitamin A: 1IUVitamin C: 6mgCalcium: 10mgIron: 15mg

Notes

Pistachio Overnight Oats can be made ahead and stored for up to 5 days in the fridge. Avoid freezing for optimal texture.

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