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Creamy Pistachio Overnight Oats

A simple and comforting make-ahead breakfast that combines rolled oats with rich pistachio butter, ideal for busy mornings or leisurely weekends.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup rolled oats Old-fashioned for thick, spoonable texture.
  • 1/2 cup milk of choice Almond, dairy, oat, or coconut milk.
  • 2 tbsp pistachio butter Smooth, homemade or store-bought.
  • 2 tbsp yogurt (optional) Greek or plant-based for extra creaminess.
  • 1 tsp maple syrup or honey Adjust sweetness to taste.
  • 1/4 tsp vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Add rolled oats to a jar or bowl with enough room to stir comfortably. Spread them evenly to avoid clumping.
  2. Pour in most of your milk, leaving a little back. Stir gently so oats start absorbing the liquid. The mixture should look loose and slightly soupy.
  3. Add pistachio butter. Stir slowly and thoroughly until fully incorporated. No streaks or clumps should remain.
  4. Add yogurt, maple syrup or honey, vanilla extract, and a pinch of salt. Stir until creamy and well combined.
  5. If too thick, add a splash of milk. If too thin, add a spoonful of oats. Adjust for your preferred texture.
  6. Cover the jar tightly and refrigerate for at least 6 hours or overnight. Oats will thicken and flavors will develop.
  7. In the morning, stir oats and add any extra milk if needed. Top with chopped pistachios, fresh berries, banana slices, or your favorite toppings.

Notes

Store in a sealed jar or airtight container in the refrigerator for up to 3–4 days. Adjust sweetness in the morning if desired. To serve, add a sprinkle of chopped pistachios and fresh berries.