Ingredients
Main Ingredients
- 1 cup rolled oats
- 1/4 cup whey protein powder (optional)
- 1 tablespoon chia seeds
- Pinch of salt
- 2 tablespoons pistachio butter
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla bean paste
- 1 to 2 tablespoons maple syrup, to taste
- 1 cup unsweetened almond milk
Toppings
- Chopped pistachios, for topping
Instructions
- Combine ingredients: Add the rolled oats, whey protein powder (if using), chia seeds, pinch of salt, pistachio butter, Greek yogurt, vanilla bean paste, maple syrup, and almond milk into a bowl or jar.
- Mix thoroughly: Stir well until the pistachio butter is fully incorporated and all the ingredients are evenly combined, creating a smooth and uniform mixture.
- Refrigerate: Cover the bowl or jar and place it in the refrigerator for at least 4 hours or preferably overnight. This allows the oats and chia seeds to absorb the liquid, thickening the mixture into creamy overnight oats.
- Stir and adjust consistency: In the morning, give the oats a good stir and add an additional splash of almond milk if you prefer a thinner consistency.
- Add toppings and serve: Optionally, top the oats with extra Greek yogurt and chopped pistachios for added texture and flavor before serving.
Notes
- You can omit the whey protein powder for a dairy-free or vegan version.
- Adjust the amount of maple syrup based on your sweetness preference.
- Use any nut or seed butter if pistachio butter is not available.
- Overnight oats can be stored in the fridge for up to 3 days.
- To make it vegan, replace Greek yogurt with a plant-based yogurt alternative and omit the protein powder or use a plant-based protein powder.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
