Pistachio Overnight Oats
So You Want Pistachio Overnight Oats?
This recipe started out as an accident, honestly. I’d run out of almonds, which is what I usually toss into my overnight oats, and the pantry only had this ancient bag of pistachios. I figured, why not? At worst I’d have a weird green mess; at best, something Instagram-worthy (not that I ever remember to take a photo before eating). Spoiler: my sleepy morning brain was onto something. Now I basically use any excuse to make these oats. Oh, and if you ever see a squirrel’s worth of pistachios stashed in my cupboard, mind your business, haha.
Why I Keep Coming Back to This
I make pistachio overnight oats when (a) the mornings are too early and I need breakfast totally sorted, or (b) I’m craving something that feels fancier than it probably is. My sister’s kids go wild for this (mainly, I think, because they get to sprinkle extra nuts on top). Honestly, it’s lovely because even if you forget to sweeten it, the pistachios save the day with their nutty flavor. I’ve had those mornings where the oats are a little thick or I forget the salt, but hey, still scarfed down in minutes. That’s gotta say something.
What’s Going in This? Ingredients & Some Swaps
- 1/2 cup rolled oats (old-fashioned’s best; once used quick oats by mistake, it was almost pudding—still edible though!)
- 2/3 cup milk (any will do — I swing between whole, oat, or almond, depending what’s in the fridge. Grandma, for some reason, swore by regular cow’s milk, but honestly, you do you.)
- 1/4 cup shelled pistachios, roughly chopped (if you forgot to buy unsalted, *shrugs* rinse ’em a bit)
- 1 tablespoon honey or maple syrup (or skip it, if you like more grown-up flavors)
- 1/2 teaspoon vanilla extract (but sometimes I run out, so just leave it—no one’s noticed yet)
- A pinch of salt (don’t skip—trust me. I did once. Regret.)
- 1/4 cup Greek yogurt (or use plain, or even skip and add a splash of milk in the morning if you want it runnier)
- Handful of berries—totally optional, but I love blueberries or chopped strawberries (confession: sometimes I use frozen, right from the bag)
How I Actually Make It (And You Can Too)
- Toss your oats into a jam jar or whatever container isn’t currently storing half a lemon. Add the milk. Give it a doddle stir (don’t stress about it being perfectly mixed—it’s going to sit overnight anyway).
- Mix in pistachios, honey, vanilla, a pinch of salt, and the yogurt. Actually, I sometimes forget the yogurt until morning, and it’s no big deal—just stir it in then.
- This is where I usually take a mini taste. If it’s too sweet, add more oats; not sweet enough, extra honey. Super scientific.
- Screw on the lid, or cover with cling film (or, honestly, a plate; I’ve done worse). Pop in the fridge. Forget about it till morning.
- In the morning, add a splash more milk if you want it looser. Top with berries, extra pistachios, or, if you’ve been feeling adventurous, a grating of dark chocolate (I promise, it works.)
My Notes (Learned the Slightly Messy Way)
- If you use flavored Greek yogurt, skip the honey unless you want a sugar rush that’ll have you bouncing off the walls.
- The texture’s always a bit thicker than you expect; adding a glug of milk in the morning wakes it up (and your brain, probably).
- I think this tastes better the next day after it sits a full 24 hours, but good luck staying that patient.
- Don’t overthink the pistachios—sometimes I leave them chunky, sometimes they’re almost dust, both are good.
Some Twists I’ve Tried (and One That Flopped)
- Swapped the honey out for date syrup once—total winner. Tasted like a Middle Eastern dessert.
- Added a dash of ground cardamom; that made it taste pretty posh.
- Once tried adding cocoa powder for a chocolate pistachio vibe… honestly, it was way weirder than I’d hoped. Will not repeat but you do you if you’re braver!
Gear? You Probably Have What You Need
I usually make these in an old mason jar—one of those with the dodgy lid that’s slightly rusty but I pretend it’s ‘vintage’. But, you can legit just use any old Tupperware or even a bowl wrapped with foil. If your fridge is jam-packed, use the tiniest container and call it portion control, ha.
How to Store (If It Lasts That Long…)
Just park it in the fridge after mixing. It’s probably fine for up to three days—though honestly, in my house it never even makes it past day two. Once, I tried hiding it in the back behind some leftover curry to save it for the next morning. Didn’t work; someone found it anyway.
How We Like to Eat These (Stealing from Dessert)
I usually top mine with extra pistachios and whatever berries are knocking about. My nephew adds a blob of whipped cream, calls it a ‘breakfast sundae’, and I just don’t argue (secretly, it’s delicious). Perhaps it’s a little over the top with chocolate chips, but worth a go once in a blue moon.
What I’ve Messed Up and What Works (Pro Tips?)
- I once tried to speed things up by microwaving—nope, it just turned weird. The whole point is letting it sit, so don’t rush it.
- If you’re heavy-handed with the pistachios and it goes dry, just add a bit more milk (it’s more forgiving than most breakfast recipes, honestly).
- Berries on top save the day if it comes out blander than planned.
FAQs from the Kitchen Table
- Is it okay to use instant oats? It works, sort of, but the texture isn’t quite right—bit mushy. Still edible, though!
- Can I prep these two nights ahead? Absolutely. Actually, I find it works better if they sit a little longer. Just maybe add extra milk in the morning.
- What if I don’t have pistachios? You can use pretty much any nut. Almonds are good, pecans if you’re feeling flash. Sunflower seeds if you don’t want nuts at all.
- Does it have to be cold? Not at all! Bring it to room temp or microwave for a bit if you like a warm hug for breakfast (just not too long or it turns to mushy wallpaper paste).
- Do I measure every ingredient exactly? Haha, no. I eyeball half of it—just keep it roughly right and you’ll be sorted.
Alright, final word: don’t be afraid to improvise, or even chat with your oats as you mix them (I definitely do—blame the early mornings). If you ever figure out how to keep leftovers past a day, let me know your secret.
Ingredients
- 1 cup rolled oats
- 1 1/4 cups unsweetened almond milk
- 1/3 cup shelled pistachios, chopped
- 2 tablespoons honey or maple syrup
- 2 tablespoons Greek yogurt
- 1/2 teaspoon vanilla extract
- pinch of sea salt
- Fresh berries or chopped pistachios for topping (optional)
Instructions
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1In a medium bowl or jar, combine rolled oats, almond milk, chopped pistachios, honey, Greek yogurt, vanilla extract, and a pinch of sea salt.
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2Stir the mixture well to fully blend all ingredients.
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3Seal the bowl or jar with a lid or plastic wrap and refrigerate overnight, or for at least 8 hours.
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4In the morning, give the oats a good stir. Add a splash of milk if desired to adjust consistency.
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5Top with fresh berries or additional chopped pistachios before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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