Pistachio Overnight Oats with Creamy Pistachio Butter

Oats and chia seeds steep in non-dairy milk overnight to form a pudding-like breakfast instead of a drink. This recipe for Pistachio Overnight Oats includes ingredients like pistachio butter, maple syrup, and vanilla to give the breakfast a mild sweetness and nutty flavor.

Quick-cooking oats provide the creamiest texture, and chia seeds help thicken the oat mixture. Mix nondairy milk, pistachio butter, maple syrup, and vanilla extract in a small bowl. Matcha powder is an optional ingredient that gives the oats a green coloring but no flavor. Additional toppings, such as nondairy yogurt and chopped pistachios and raspberries, can be added to the oat mixture after it chills.

After four or more hours or overnight, the oats mixture should be smooth and creamy, with softened oats throughout. Common issues with this recipe include clumping of ingredients, with areas of thicker pistachio and matcha paste. Stir thoroughly when preparing and again in the morning, adding nondairy milk to thin the mixture if the oats have clumped together.

Serve the oats cold directly from the refrigerator with minimal toppings to ensure the pistachios remain crunchy. This recipe is great for meal prep. You can prepare several jars of oats for future meals. Additional maple syrup can be added or drizzled over the oats before eating.