I make these pistachio overnight oats almost every week when I need a breakfast that feels a little indulgent but requires zero morning brainpower. They’re creamy, nutty, and bright with fresh raspberries — perfect for a weekday grab-and-go or a relaxed weekend brunch. If you like experimenting with make-ahead breakfasts, you might also enjoy cottage cheese breakfast oats for a different protein-forward texture.
Why you’ll love this dish
Pistachio Overnight Oats deliver big flavor with minimal effort. The blend of pistachio butter and chia seeds creates a silky, almost pudding-like texture without cooking. They’re naturally portioned in jars, travel well, and are friendly to a range of diets when you use non-dairy milk and yogurt. Make them for busy mornings, post-workout refuels, or a light dessert-style breakfast that still keeps things wholesome.
How this recipe comes together
Step-by-step overview: first you mix the wet ingredients with oats and chia so the oats soften and thicken overnight. Next you stir in pistachio butter to deepen the nutty flavor and create creaminess. In the morning, you top with bright raspberries and crunchy chopped pistachios, and optionally add non-dairy yogurt for extra tang. It’s all done without cooking and takes just a few minutes to assemble the night before.
What you’ll need
- 1/2 cup Non-dairy milk (almond, oat, cashew — use unsweetened if you prefer less sugar)
- 1 tbsp Maple syrup (adjust to taste; honey is a non-vegan swap)
- 1/2 cup Quick oats (rolled oats work too but may be slightly thicker)
- 1/2 tsp Vanilla extract
- 1 tsp Chia seeds (for thickness and omega-3s)
- 1 tbsp Pistachio butter (or finely chopped pistachios blended into a paste)
- 1 Raspberries (fresh or thawed frozen for topping)
- 1 tbsp Pistachios (chopped, for crunch)
- 1 Yogurt, non-dairy (optional dollop at serving for tang and creaminess)
Notes: Quick oats create the softest, fastest soak. If you use rolled oats, allow an extra hour of soaking for a creamier finish.
Step-by-step instructions
Spoon the non-dairy milk into a jar. Add the maple syrup, quick oats, vanilla extract, and chia seeds. Dollop in the pistachio butter. Stir vigorously so the pistachio butter breaks up and blends into the mixture. Smooth the surface and press the raspberries on top. Sprinkle the chopped pistachios over the berries. Secure the lid and refrigerate overnight, or for at least 4 hours. In the morning, stir once more and add a spoonful of non-dairy yogurt on top before serving. Serve cold and enjoy immediately.
Best ways to enjoy it
These oats are great straight from the jar or tipped into a bowl for a prettier presentation. Add a swirl of non-dairy yogurt and a few extra chopped pistachios for crunch. Pair with a banana or a green smoothie for a more substantial breakfast. If you like contrast, serve alongside a citrusy fruit salad — and for more creamy breakfast ideas try this cottage cheese breakfast oats for variety.
Storage and reheating tips
Store in a sealed jar or airtight container in the refrigerator for up to 3 days. Stir well before eating; the mixture can thicken further as it sits. If you prefer a warmer bowl, briefly microwave a jar-safe container for 20–30 seconds, or let it sit at room temperature for 10 minutes. Do not freeze jars with chia and oats — freezing changes the texture and can make them watery when thawed. Always discard if you detect off odors, mold, or an unusually sour taste.
Pro chef tips
- Use warm (not hot) non-dairy milk when mixing if your pistachio butter is very firm — it blends more smoothly.
- If you want extra creaminess without more calories, stir in a tablespoon of mashed banana.
- For a silkier texture, pulse chopped pistachios in a blender and mix those into the base rather than using a whole-butter spoonful.
- Taste the mix before refrigerating; adjust maple syrup or vanilla so the oats set at the sweetness you prefer.
Creative twists
- Chocolate pistachio: stir 1 tsp cocoa powder into the base and top with cacao nibs.
- Tropical: swap raspberries for mango and add shredded coconut on top.
- High-protein: fold in a scoop of neutral plant-based protein powder before refrigerating.
- Nut-free: replace pistachio butter with sunflower seed butter and use toasted sunflower kernels for crunch.
Common questions
Q: How long does it take to make these?
A: Active assembly is about 5 minutes. Refrigeration does the rest — at least 4 hours, preferably overnight.
Q: Can I use rolled oats instead of quick oats?
A: Yes. Rolled oats give more chew and may require a few extra hours to soften fully.
Q: Is pistachio butter essential?
A: It provides concentrated pistachio flavor and creaminess, but finely ground pistachios mixed with a little oil or extra non-dairy yogurt can work as a substitute.
Q: Can kids eat these?
A: Yes — the texture and mild sweetness make them kid-friendly. Chop pistachios finely for young children to avoid choking risk.
Q: Are these suitable for a gluten-free diet?
A: Use certified gluten-free oats and confirm all packaged ingredients are labeled gluten-free.
Conclusion
If you want another take on this nut-forward, make-ahead breakfast, see the detailed recipe and tips at Pistachio Overnight Oats (Vegan/GF/Healthy) for extra inspiration and variations.
Print
Pistachio Overnight Oats
- Total Time: 240 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Creamy, nutty overnight oats with pistachio butter, chia seeds, and fresh raspberries, perfect for a quick and healthy breakfast.
Ingredients
- 1/2 cup Non-dairy milk (almond, oat, or cashew)
- 1 tbsp Maple syrup (adjust to taste)
- 1/2 cup Quick oats
- 1/2 tsp Vanilla extract
- 1 tsp Chia seeds
- 1 tbsp Pistachio butter
- 1/4 cup Raspberries (fresh or thawed for topping)
- 1 tbsp Chopped pistachios
- 1 tbsp Non-dairy yogurt (optional)
Instructions
- Spoon the non-dairy milk into a jar.
- Add the maple syrup, quick oats, vanilla extract, and chia seeds.
- Dollop in the pistachio butter and stir vigorously to combine.
- Smooth the surface and press the raspberries on top.
- Sprinkle the chopped pistachios over the berries.
- Secure the lid and refrigerate overnight, or for at least 4 hours.
- In the morning, stir once more and add a spoonful of non-dairy yogurt before serving.
- Serve cold and enjoy immediately.
Notes
Quick oats create the softest, fastest soak. For creamier oats, allow extra soaking time when using rolled oats.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan