Pistachio Overnight Oats
320kcal
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt
- 2 tbsp honey
- 1/4 cup shelled pistachios, roughly chopped
- 1 tbsp chia seeds
- 1/4 tsp almond extract
- 1/4 tsp ground cardamom
- 1 pinch kosher salt
Method
- In a medium bowl or large jar, combine oats, almond milk, Greek yogurt, honey, chia seeds, almond extract, cardamom, and salt. Stir well to combine.
- Fold in most of the chopped pistachios, saving about a tablespoon for topping later.
- Cover and refrigerate the mixture for at least 6 hours or overnight until thick and creamy.
- In the morning, stir the oats to loosen them up. Add a splash of almond milk if needed to reach your desired consistency.
- Serve topped with the reserved pistachios and an extra drizzle of honey if you like.
- For added texture, try a handful of fresh berries or a sprinkle of granola just before serving.
Nutrition
Calories320kcalCarbohydrates34gProtein14gFat11gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat4gCholesterol5mgSodium115mgPotassium310mgFiber6gSugar9gVitamin A100IUVitamin C1mgCalcium180mgIron2mg
Notes
For a vegan version, use plant-based yogurt and swap honey with maple syrup. Add berries or granola for a gourmet twist. Use gluten-free oats if needed. Store in jars for an easy grab-and-go breakfast.