Pistachio Overnight Oats Recipe
Introduction
Pistachio Overnight Oats offer a creamy, nutty start to your day with minimal effort. Sweetened with maple syrup and topped with fresh raspberries, this breakfast is both nourishing and satisfying.
Ingredients
- ½ cup non-dairy milk
- 1 tbsp pistachio butter
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup quick oats
- 1 tsp chia seeds
- Non-dairy yogurt, for topping
- Raspberries, for topping
- Chopped pistachios, for topping
Instructions
- Step 1: In a jar or small bowl, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla extract until the pistachio butter dissolves fully.
- Step 2: Mix in the quick oats and chia seeds until combined.
- Step 3: Cover the jar or bowl and place it in the fridge to set overnight or for at least 4 hours.
- Step 4: The next morning, add non-dairy yogurt, raspberries, and chopped pistachios as toppings before serving.
Tips & Variations
- For an extra burst of flavor and color, stir in ¼ teaspoon of matcha powder before refrigerating.
- Use almond or oat milk as your non-dairy base depending on your taste preferences.
- Swap raspberries with other berries like blueberries or strawberries for variety.
Storage
Store the prepared oats covered in the refrigerator for up to 3 days. Add fresh toppings just before eating. If preferred warm, gently heat the oats in a microwave-safe bowl before adding toppings.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of non-dairy milk?
Yes, regular dairy milk works well if you don’t require a dairy-free option. The texture and flavor will remain delicious.
What if I don’t have pistachio butter?
You can substitute with almond or peanut butter, but pistachio butter provides a unique, nutty flavor that defines this recipe.
PrintPistachio Overnight Oats Recipe
A creamy and nutritious Pistachio Overnight Oats recipe combining the richness of pistachio butter with wholesome oats and chia seeds, soaked overnight for a quick and delicious plant-based breakfast topped with non-dairy yogurt, fresh raspberries, and chopped pistachios.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- ½ cup non-dairy milk
- 1 tbsp pistachio butter
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup quick oats
- 1 tsp chia seeds
Toppings
- Non-dairy yogurt, for topping
- Raspberries, for topping
- Chopped pistachios, for topping
- Optional: ¼ tsp matcha powder for extra color and flavor
Instructions
- Mix wet ingredients: In a jar or small bowl, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla extract until the pistachio butter is fully dissolved, creating a smooth liquid base.
- Add dry ingredients: Stir in the quick oats and chia seeds until well combined. For an optional boost of color and flavor, mix in ¼ teaspoon of matcha powder.
- Refrigerate overnight: Cover the jar or bowl and place it in the refrigerator to set overnight or for at least 4 hours, allowing the oats and chia seeds to absorb the liquid and soften.
- Add toppings and serve: The next morning, stir the mixture if needed, then top with your favorite non-dairy yogurt, fresh raspberries, and chopped pistachios. Enjoy immediately as a refreshing and nourishing breakfast.
Notes
- You can substitute maple syrup with honey or agave syrup if preferred.
- Quick oats work best for this recipe, but rolled oats can be used for a chewier texture with a longer soaking time.
- Non-dairy options such as almond, oat, or soy milk are recommended to keep it vegan.
- Chia seeds help thicken the mixture and add omega-3 fatty acids.
- The optional matcha powder adds antioxidants and a subtle green tea flavor but can be omitted.
Keywords: pistachio overnight oats, vegan overnight oats, chia seeds breakfast, pistachio butter oats, no-cook breakfast, healthy breakfast, plant-based breakfast
