Pistachio Overnight Oats
Love pistachios? These creamy Pistachio Overnight Oats are a healthy make-ahead breakfast made with oats, chia seeds, pistachio butter, and topped with non-dairy yogurt and crunchy pistachios for a delicious start to the day!
Equipment
Ingredients
- ½ cup non-dairy milk
- 1 tablespoon pistachio butter
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup quick oats
- 1 teaspoon chia seeds
- ¼ teaspoon matcha powder, optional for a vibrant green color
- vegan yogurt, optional for topping
- chopped pistachios, optional for topping
- raspberries, optional for topping
Instructions
- Combine the ingredients: Add quick oats, non-dairy milk, pistachio butter, maple syrup, vanilla extract, and matcha powder (if using) to a small bowl.
- Stir well: Mix until everything is fully combined.
- Refrigerate overnight: Cover and refrigerate overnight, or for at least 4 hours for the best texture.
- Add toppings: The next morning, give your oats a good stir, adding a splash of non-dairy milk if needed to loosen the texture. Top with your favorite toppings and enjoy!
Video
Notes
- Mix thoroughly: Stir everything well, making sure there are no clumps of pistachio butter or matcha powder. We want that smooth and ultra creamy texture!
- Add more milk if needed: If your oats are too thick in the morning, just add a splash of milk and stir. It’s completely normal for them to thicken as they sit.
- Sweeten to taste: If you prefer a sweeter flavor, add a little more maple syrup or drizzle some on top before serving.
- Wait to add your toppings: For the best texture, add your toppings just before serving. I especially love these with my healthy chocolate granola.
- Storage: They will last for 3-5 days in the fridge. Perfect for meal prep!
Calories: 370kcal, Carbohydrates: 51g, Protein: 13g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Sodium: 64mg, Potassium: 525mg, Fiber: 7g, Sugar: 17g, Vitamin A: 554IU, Vitamin C: 9mg, Calcium: 247mg, Iron: 4mg
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