Description
Creamy, make-ahead oats flavored with pistachio butter and lightly sweetened with maple syrup. Let them soak overnight, then top with dairy-free yogurt, fresh raspberries, and extra chopped pistachios for crunch.
Ingredients
Scale
- ½ cup plant-based milk (unsweetened)
- 1 tablespoon pistachio butter
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup quick oats
- 1 teaspoon chia seeds
- nondairy yogurt, for finishing
- fresh raspberries, for garnish
- chopped pistachios, for garnish
- optional: ¼ teaspoon matcha powder (for color)
Instructions
- In a jar or small bowl, whisk the plant milk with the pistachio butter, maple syrup, and vanilla until the nut butter is mostly blended.
- Stir in the quick oats and chia seeds until evenly combined. If you want a pretty green tint, whisk in the optional matcha now.
- Cover the jar and refrigerate for at least 4 hours, ideally overnight, so the oats soften and thicken.
- In the morning, give the oats a quick stir. Spoon on a dollop of nondairy yogurt, scatter fresh raspberries and chopped pistachios on top, and enjoy.
Notes
- Make-ahead + Storage
- Prep several jars at once for easy breakfasts; they keep 3–5 days chilled.
- If the mixture thickens too much, loosen with a splash of milk before serving.
- Quick tip: Warm the pistachio butter slightly if it’s very stiff — it mixes in easier and gives a silkier texture.
Nutrition
- Calories: 332kcal
- Sugar: 14g
- Sodium: 167mg
- Fat: 12g
- Saturated Fat: 1g
- Trans Fat: 0.01g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g