Description
A nutritious and delicious Pistachio Overnight Oats recipe that combines creamy pistachio butter with quick oats, chia seeds, and a touch of maple syrup. This easy no-cook breakfast can be prepared the night before, topped with non-dairy yogurt, fresh raspberries, and chopped pistachios for added texture and flavor.
Ingredients
Scale
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 Add-ins
- ¼ tsp matcha powder (optional, for vibrant green color)
Instructions
- Combine Liquids and Pistachio Butter: In a jar or small bowl, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla extract until the pistachio butter fully dissolves and the mixture is smooth.
- Add Dry Ingredients: Stir in the quick oats and chia seeds until evenly mixed. For an optional vibrant green color, add ¼ teaspoon of matcha powder and stir to incorporate.
- Refrigerate: 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.
- Serve and Top: The next morning, stir the oats to combine. Top the pistachio overnight oats with non-dairy yogurt, fresh raspberries, and chopped pistachios. Enjoy immediately.
Notes
- Optional: Adding ¼ teaspoon of matcha powder adds a vibrant green color without altering the flavor.
- Use any non-dairy milk of choice, such as almond, oat, or soy milk.
- The oats can be soaked longer than 4 hours if needed, up to 24 hours.
- Adjust sweetness by increasing or reducing the maple syrup to taste.
- This recipe is perfect for meal prep and quick breakfasts.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
