Pistachio Overnight Oats (Print Version)
Indulgent overnight oats layered with pistachio, creamy yogurt, vanilla, and maple for a hearty breakfast.
# Ingredients:
→ Overnight oats
01 -
320g plant-based milk (e.g., Alpro Oat milk)
02 -
40g pistachio paste
03 -
120g fine oats
04 -
1.5g salt
05 -
1g vanilla powder or paste
06 -
10g chia seeds
07 -
30g maple syrup
08 -
80g plant-based yogurt (e.g., Alpro Vanilla Skyr Style)
→ Toppings (optional)
09 -
Plant-based yogurt of choice
10 -
Pistachio whipped cream
11 -
Crunchy chopped pistachios
# Steps:
01 -
In a small blender, mix together the plant-based milk and pistachio paste or butter until smooth and well combined.
02 -
In a bowl, combine fine oats, salt, vanilla powder or paste, chia seeds, maple syrup, and yogurt. Stir in the blended pistachio milk until evenly combined. Transfer to an airtight container and store in the fridge overnight.
03 -
The next day, top the overnight oats with plant-based yogurt, lightly whipped pistachio whipped cream, and crunchy chopped pistachios, if desired.
04 -
Whip plant-based whipping cream (e.g., Oatly) until soft peaks form. Add pistachio butter and continue whipping until evenly mixed. Use as a topping.
# Helpful Notes:
01 -
If you're using thick or larger oats, you may need to add additional liquid as they absorb more than fine oats.
02 -
The overnight oats can be stored in the fridge for up to 2–3 days.