Creamy Pistachio Overnight Oats for a Delightful Breakfast

Discover the deliciously simple recipe for Pistachio Overnight Oats, a vegan and gluten-free delight perfect for busy mornings.

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Prep Time 10

Chill Time 8

Total Time 8 10

Servings: 2 bowls

Course: Breakfast

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1 cup Non-Dairy Milk Substitute with any milk of choice
2 tablespoons Pistachio Butter Use almond or cashew butter if needed
1 tablespoon Maple Syrup Honey or agave syrup can be used
1 teaspoon Vanilla Extract Pure vanilla or vanilla powder works best
1 cup Quick Oats Avoid using steel-cut oats
2 tablespoons Chia Seeds Flax seeds can be used as an alternative

For Toppings

1 cup Non-Dairy Yogurt Use regular yogurt if not dairy-free
1 cup Raspberries Substitute with other fruits if desired
2 tablespoons Chopped Pistachios For added crunch

Equipment

Jar or Bowl

Method

Step-by-Step Instructions

In a medium-sized jar or bowl, combine 1 cup of non-dairy milk, 2 tablespoons of pistachio butter, 1 tablespoon of maple syrup, and 1 teaspoon of vanilla extract. Whisk until smooth.
Stir in 1 cup of quick oats and 2 tablespoons of chia seeds until fully coated. Optionally, add 1/4 teaspoon of matcha powder.
Cover and refrigerate for at least 4 hours or overnight to allow the oats to absorb the liquid.
The next morning, stir the mixture, spoon into a serving bowl, and top with non-dairy yogurt, fresh raspberries, and chopped pistachios.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 100mgPotassium: 350mgFiber: 8gSugar: 8gVitamin C: 5mgCalcium: 8mgIron: 15mg

Notes

For best texture, soak overnight. Ensure oats are gluten-free if necessary. Adjust sweetness to taste and feel free to customize toppings.

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