Nutty Pistachio Overnight Oats for a Creamy Breakfast Boost

Enjoy Pistachio Overnight Oats for a nutritious, creamy breakfast that’s vegan and gluten-free.

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Prep Time 10

Refrigeration Time 4

Total Time 4 10

Servings: 2 bowls

Course: Breakfast

Cuisine: Gluten-Free, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1 cup Non-Dairy Milk Substitute with any milk, including dairy options.
2 tablespoons Pistachio Butter Can be swapped for almond or peanut butter.
1 tablespoon Maple Syrup Use agave syrup or honey if not sticking to vegan.
1 teaspoon Vanilla Extract Swap for almond extract if desired.
1 cup Quick Oats Regular rolled oats can work too.
1 tablespoon Chia Seeds Feel free to omit for a thinner consistency.
1 teaspoon Matcha Powder Optional, skip if not desired.

For the Toppings

1 dollop Vegan Yogurt Substitute with regular yogurt for non-vegan.
2 tablespoons Chopped Pistachios Other nuts can be used for variation.
1 cup Raspberries Swap with any favorite berries or fruits.

Equipment

Medium Bowl
Airtight Container

Method

Step-by-Step Instructions

In a medium bowl, combine quick oats, non-dairy milk, pistachio butter, maple syrup, vanilla extract, and chia seeds. If using, add matcha powder. Stir vigorously for about 1 minute.
Transfer to an airtight container and refrigerate for at least 4 hours or overnight.
The next morning, stir and add non-dairy milk if needed for consistency.
Top with vegan yogurt, chopped pistachios, and raspberries.
Scoop into a bowl and enjoy!

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 400mgFiber: 8gSugar: 8gVitamin C: 10mgCalcium: 10mgIron: 15mg

Notes

Store in an airtight container for up to 5 days. Can freeze for up to 3 months.

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