Description
Creamy, nut-forward overnight oats made with pistachio butter and fresh raspberries, ideal for a quick and healthy breakfast.
Ingredients
- 1/2 cup Non-dairy milk (almond, oat, cashew)
- 1 tbsp Maple syrup
- 1/2 cup Quick oats
- 1/2 tsp Vanilla extract
- 1 tsp Chia seeds
- 1 tbsp Pistachio butter
- 1 cup Raspberries (for topping)
- 1 tbsp Pistachios (chopped, for crunch)
- 1 serving Non-dairy yogurt (optional, for creaminess)
Instructions
- Spoon the non-dairy milk into a wide-mouth jar. Pour in the maple syrup, quick oats, vanilla extract, and chia seeds.
- Dollop the pistachio butter on top and stir vigorously until mixed well.
- Press the raspberries gently on top and sprinkle with chopped pistachios.
- Secure the lid and refrigerate overnight, or for at least 4 hours.
- In the morning, stir well, add a spoonful of non-dairy yogurt if desired, and enjoy cold.
Notes
Store jars upright in the fridge for up to 3–4 days. Use rolled oats for a different texture, but increase soak time to 8–12 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan