These easy Pistachio Overnight Oats are made with whole-grain oats, pistachios, chia seeds, maple syrup, and your milk of choice. Gluten-free, dairy-free, and vegan.
This overnight oats recipe is an ideal breakfast for pistachio lovers. The beauty of overnight oats is that they take little prep time and can be made ahead and enjoyed the next morning.
Like my cinnamon roll overnight oats and peanut butter chocolate overnight oats, they are a healthy breakfast option that can easily be adjusted based on your dietary needs.
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Why you'll love this recipe
- Nutritious breakfast
- Great for meal prep
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the following ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Rolled oats - Also known as old-fashioned oats, they are a great source of vitamins and minerals, fiber, and protein content.
They are the star of this nutritious breakfast, just like in these chocolate peanut butter overnight oats! Make sure you choose certified gluten-free oats to keep things gluten-free.
Raw pistachios - Use raw, unsalted pistachios. They are a good source of protein and healthy fats. Blended with dairy-free milk, it will give us pistachio milk of sorts!
Unsweetened almond milk - Use the dairy-free milk of your choosing. Unsweetened almond milk, cashew milk, soy milk, oat milk, homemade hemp milk, and coconut milk are all great plant milk options. You can easily make homemade hemp milk!
Maple syrup - Naturally refined sugar-free, pure maple syrup adds the perfect amount of sweetness. You can use your sweetener of choice. Agave syrup is a good vegan maple syrup substitute. If substituting, I would recommend taste-testing a little at a time before utilizing the full amount called for in the recipe. Coconut sugar is another good option but slightly less sweet.
Chia seeds - These powerful little gluten-free seeds help thicken the oats and add a good dose of omega-3 fatty acids.
Vanilla extract - A little goes a long way in rounding out the different flavors here.
How to make pistachio overnight oats
Step 1: Combine pistachios, maple syrup, almond milk, and vanilla extract in a high-speed blender. Blend until smooth.
Step 2: Combine the oats and chia seeds with the pistachio mixture. Pulse a few times to incorporate the mixture fully.
Step 3: Divide the oat mixture between two small mason jars or containers. Seal and chill in the fridge for at least 4 hours or overnight.
FAQs
Store the pistachio oats in an airtight container or jar in the refrigerator for up to 5 days.
Yes! A food processor makes a great high-speed blender substitute for this pistachio oatmeal recipe.
More gluten-free oatmeal recipes
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📖 Recipe
Pistachio Overnight Oats
Ingredients
- ½ cup raw pistachios
- 3-4 tablespoons maple syrup
- 1 cup unsweetened almond milk or non-dairy milk of choice
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1 cup gluten-free rolled oats
- 3 tablespoons chia seeds
Instructions
- Combine pistachios, maple syrup, almond milk, and vanilla extract in a high speed blender. Blend until mostly smooth.
- Add the salt, oats and chia seeds. Pulse a few times to fully incorporate mixture. Divide the mixture between 2-3 small mason jar or containers. Seal and chill in fridge for at least 4 hours or overnight.
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