Description
Creamy, plant-based overnight oats made with pistachio butter, oats, maple syrup, and chia seeds. Topped with non-dairy yogurt, raspberries, and chopped pistachios for a flavorful, make-ahead breakfast.
Ingredients
- ½ cup non-dairy milk
- 1 tbsp pistachio butter
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup quick oats
- 1 tsp chia seeds
- Non-dairy yogurt, for topping
- Raspberries, for topping
- Chopped pistachios, for topping
Instructions
- Stir together non-dairy milk, pistachio butter, maple syrup, and vanilla.
- Mix in oats and chia seeds. Cover and refrigerate overnight.
- In the morning, top with yogurt, raspberries, and chopped pistachios. Serve chilled.
Notes
- Add more milk if you prefer a looser consistency.
- Use rolled oats for a chewier texture.
- Customize toppings with seasonal fruit or coconut flakes.
- Prep Time: 5 minutes
- chill overnight: 6 hours
- Cook Time: 0 minutes