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Pistachio Overnight Oats Recipe

4.8 from 99 reviews

A delicious and wholesome Pistachio Overnight Oats recipe that combines creamy pistachio butter with quick oats and chia seeds, soaked overnight for a creamy, ready-to-eat breakfast. Topped with non-dairy yogurt, fresh raspberries, and chopped pistachios, this vegan and gluten-free dish is perfect for a nutritious start to your day.

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
  • Raspberries
  • Chopped pistachios

Instructions

  1. Mix the Base Ingredients: In a jar or small bowl, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla extract until the pistachio butter dissolves completely. Then, stir in the quick oats and chia seeds. Optionally, add ¼ teaspoon of matcha powder for an extra pop of color and flavor.
  2. Refrigerate to Set: Cover the jar or bowl and place it in the refrigerator. Let the mixture soak overnight or for at least 4 hours to allow the oats and chia seeds to absorb the liquid and soften.
  3. Serve with Toppings: The following morning, give the oats a gentle stir. Add your favorite toppings such as non-dairy yogurt, fresh raspberries, and chopped pistachios. Enjoy your creamy and nutritious pistachio overnight oats cold straight from the fridge.

Notes

  • Use quick oats for a softer texture; old-fashioned oats can be substituted but may require longer soaking.
  • Non-dairy milk alternatives like almond, oat, or soy milk work well in this recipe.
  • Adjust the sweetness by varying the amount of maple syrup to your taste.
  • For additional nutrients, sprinkle some flaxseeds or hemp seeds along with the chia seeds.
  • Overnight oats can be stored in the fridge for up to 2 days for optimal freshness.

Keywords: pistachio overnight oats, vegan breakfast, no-cook oats, quick oats recipe, healthy breakfast, gluten free, dairy free