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pistachio overnight oats

Pistachio Overnight Oats

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Prep Time 10 minutes
Servings: 2 Servings
Course: Breakfast, Snack
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 cup  rolled old-fashioned oats
  • 1.5 cups  unsweetened almond milk or milk of choice
  • 1/4 cup  shelled pistachios roasted and unsalted
  • 2 tablespoons  chia seeds
  • 1/2 cup  Greek yogurt plain or vanilla
  • 2 tablespoons  maple syrup or honey
  • 1/2 teaspoon  vanilla extract
  • 1/4 teaspoon  almond extract
  • 1 tablespoon  pistachio butter  optional
  • A pinch of sea salt

Method
 

  1. In a large glass jar or a medium mixing bowl, combine your rolled oats and chia seeds. Chia seeds are essential here because they act as a natural thickener. As they soak, they expand and create a pudding-like texture that makes the oats feel incredibly rich.
  2. Toss them together with a spoon to make sure the seeds are evenly distributed 
  3. Add your vanilla extract, almond extract, and sea salt to the dry mixture. If you are using maple syrup or honey, drizzle that in now as well. Stir these through the dry oats so every bite has a bit of sweetness.
  4. Pour your milk over the oat mixture. If you decided to blend some pistachios into the milk first, you will notice the liquid has a lovely pale green tint. Stir the mixture vigorously. You want to make sure the oats at the very bottom of the jar are fully submerged.
  5. If you are adding pistachio butter for extra decadence, whisk it into the milk before you pour it in to ensure it is smooth.
  6. Add the Greek yogurt to the jar. Some people like to layer the yogurt on top, but I prefer to fold it directly into the oats. Give it one final, thorough stir until the mixture looks uniform and thick.
  7. Place a lid on your jar or cover your bowl tightly with plastic wrap. Put the mixture in the refrigerator for at least six hours, though overnight is much better. 
  8. Right before you are ready to eat, take the jar out of the fridge and give it a quick stir. You might find that the oats have absorbed all the liquid; if it feels too thick, just add a tiny splash of milk to loosen it up.
  9. Top the oats with a generous handful of crushed pistachios.

Notes

The biggest mistake is the liquid ratio. If you don’t add enough milk, the chia seeds will suck all the moisture out of the oats, leaving you with a dry, stiff block.
Always err on the side of a little too much liquid; you can always stir in more yogurt later, but it is hard to fix dry oats once they have set. Aim for a consistency that looks slightly too wet before you put it in the fridge.