Creamy Pistachio Overnight Oats Recipe for a Nutty Morning Boost

Enjoy this delicious Pistachio Overnight Oats recipe, a creamy and nutritious vegan breakfast perfect for any morning.

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Prep Time 5

Chill Time 8

Total Time 8 5

Servings: 2 bowls

Course: Breakfast

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1 cup Non-Dairy Milk substitute with almond, soy, or oat milk for preference
3 tablespoons Pistachio Butter can be replaced with almond or cashew butter
2 tablespoons Maple Syrup honey or agave syrup can be alternatives
1 teaspoon Vanilla Extract use pure vanilla for the best taste
1 cup Quick Oats rolled oats work well but may require longer soaking
2 tablespoons Chia Seeds ground flaxseeds can also be used

For the Toppings

1 cup Fresh Raspberries swap with seasonal berries
1/4 cup Chopped Pistachios almonds or walnuts are delightful substitutes

Equipment

medium-sized bowl or jar

Method

Preparation Steps

In a medium-sized bowl or a jar, whisk together non-dairy milk, pistachio butter, maple syrup, and vanilla extract until smooth and creamy.
Add quick oats and chia seeds to the mixture, stirring until evenly combined.
Cover the bowl or jar loosely and refrigerate for at least 4 hours or preferably overnight.
The next morning, stir the oats well, scoop into a bowl or enjoy straight from the jar.
Top with non-dairy yogurt, fresh raspberries, and chopped pistachios before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 100mgPotassium: 300mgFiber: 8gSugar: 10gVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For warm oats, microwave for 30-60 seconds with a splash of non-dairy milk before serving.

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