Description
This Pistachio Overnight Oats recipe is a creamy, fulfilling, and nutritious breakfast option featuring the rich flavor of pistachios blended into plant-based milk, oats, and yogurt. Perfect for a quick morning meal, it combines fine oats soaked overnight with pistachio paste, chia seeds, maple syrup, and vanilla for a subtly sweet and satisfying start to your day. Topped with pistachio whipped cream and crunchy chopped pistachios, it offers an indulgent yet wholesome taste experience.
Ingredients
Scale
Overnight Oats
- 320g plant based milk (Alpro Oat milk recommended)
- 40g pistachio paste
- 120g fine oats
- 1.5g salt
- 1g vanilla powder or vanilla paste
- 10g chia seeds
- 30g maple syrup
- 80g plant based yogurt (Alpro Vanilla skyr style or any other yogurt)
Toppings (Optional)
- Plant based yogurt of choice
- Pistachio whipped cream (see instructions for preparation)
- Crunchy chopped pistachios
Pistachio Whipped Cream
- Plant based whipping cream (e.g., Oatly)
- Pistachio butter (amount to taste, approx. 1-2 tbsp)
Instructions
- Prepare Pistachio Milk: In a small blender, combine the plant based milk and pistachio paste or butter. Blend until smooth and fully incorporated to create pistachio-flavored milk.
- Mix Overnight Oats: In a separate bowl, add the fine oats, salt, vanilla powder or paste, chia seeds, maple syrup, and plant based yogurt. Pour the prepared pistachio milk into the bowl and mix all ingredients until evenly combined. Transfer the mixture into a tupperware container and cover it. Refrigerate overnight (at least 6-8 hours) to allow the oats and chia seeds to soak and soften.
- Adjust Consistency if Needed: If using thicker or larger oats instead of fine oats, add a small amount of additional plant based milk to achieve desired consistency, as larger oats absorb more liquid.
- Prepare Pistachio Whipped Cream: In a chilled bowl, whip the plant based whipping cream (such as Oatly) until it forms slightly firm peaks. Fold in the pistachio butter and continue whipping gently until the mixture is evenly combined and silky.
- Serve: Remove the overnight oats from the fridge. Optionally, top with a dollop of your preferred plant based yogurt, a swirl of pistachio whipped cream, and sprinkle generously with chopped crunchy pistachios for texture and extra pistachio flavor.
- Storage: Keep any leftovers refrigerated in a sealed container for up to 2-3 days.
Notes
- Use fine oats for best texture; if substituting with larger or rolled oats, increase liquid slightly to prevent dryness.
- Maple syrup adds subtle sweetness; adjust quantity or substitute with agave or honey if not vegan.
- The recipe is fully plant-based and suitable for vegan diets.
- Pistachio whipped cream can be made in advance and stored briefly in the fridge but is best fresh.
- Shake or stir the oats before serving if liquid separation occurs.
- This recipe is naturally gluten free if using certified gluten free oats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
Keywords: overnight oats, pistachio oats, plant based breakfast, vegan oats, chia seed oats, pistachio whipped cream
