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Pistachio Overnight Oats

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Creamy pistachio overnight oats made with non-dairy milk, pistachio butter, and maple syrup, then chilled until thick and delicious. Topped with yogurt, raspberries, and crunchy pistachios for an easy make-ahead breakfast.

Ingredients

  • 1/2 cup non-dairy milk
  • 1 tbsp pistachio butter
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup quick oats
  • 1 tsp chia seeds
  • Non-dairy yogurt (for topping)
  • Raspberries (for topping)
  • Chopped pistachios (for topping)

Instructions

  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 and the mixture is smooth.
  2. Stir in the quick oats and chia seeds until well combined. For extra color and flavor, optionally mix in 1/4 teaspoon matcha powder.
  3. Cover the jar or bowl and refrigerate for at least 4 hours or overnight until the oats are soft and thick.
  4. Before serving, top with non-dairy yogurt, raspberries, and chopped pistachios. Enjoy chilled.

Notes

  • Add 1/4 teaspoon matcha powder for a natural green color and subtle earthy flavor.
  • If the oats are too thick in the morning, stir in a splash of extra non-dairy milk.
  • Other toppings like sliced banana, strawberries, or coconut flakes also work well.
  • Store covered in the refrigerator for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-overnight-oats/