Description
A simple recipe for cold, creamy pistachio overnight oats, prepared the night before for a quick breakfast.
Ingredients
Scale
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup shelled pistachios, roughly chopped
- 1 teaspoon pistachio butter (optional)
- Pinch of salt
Instructions
- Combine the rolled oats, chia seeds, milk, Greek yogurt, maple syrup, vanilla extract, and salt in a jar or container.
- Stir well until all ingredients are mixed.
- Stir in half of the chopped pistachios and the pistachio butter, if using.
- Cover the container and refrigerate for at least 6 hours, or preferably overnight.
- In the morning, check the consistency; add a splash more milk if it is too thick.
- Top with the remaining chopped pistachios before serving.
Notes
- You can use any milk you prefer, such as almond, soy, or cow’s milk.
- Adjust the sweetener to your taste preference.
- For a thicker texture, reduce the amount of milk slightly.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 20
- Cholesterol: 10
Keywords: pistachio, overnight oats, breakfast, quick, no cook, healthy, vegetarian