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