These pistachio overnight oats are a delicious make-ahead breakfast recipe for pistachio lovers! They're thick and creamy, flavored with pistachio cream and almond extract.
I've been loving pistachios lately, especially pistachio cream. I used it to make pistachio banana bread and pistachio brownies. With half a jar leftover, I decided to make these pistachio overnight oats. The pistachio paste gives them a vibrant green color!
These oats are perfectly nutty and a nutritious breakfast that keeps you full through the morning. The recipe itself is super forgiving. You can use the milk of your choice and add a variety of toppings, like crushed pistachios or fresh berries!
If you love overnight oats, try my blueberry cheesecake overnight oats, Biscoff overnight oats, or red velvet overnight oats.
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Why You'll Love This Recipe
- Bold pistachio flavor- Pistachio cream, almond extract, and a crunchy pistachios on top ensure that every bite has a nice nutty flavor.
- Perfect for meal prep-ย This recipe makes 4-5 breakfasts for a single person, but you can easily double or triple the recipe for a family. It's perfect to prep Sunday night for busy mornings!
- Easy to customize- Making overnight oats is the best way to clear out the fridge or pantry. Have honey you need to use? Swap it for the maple syrup! Extra hemp seeds or cacao nibs taking up cabinet space? Use them as a topping!
Key Ingredients
- Whole rolled oats- Also called old fashioned oats, I recommend them for the perfect consistency. Steel cut oats won't get soft enough and quick oats will be too mushy.
- Pistachio cream- This spread is made with ground pistachios, sugar, and milk. Mine is from World Market. Pistachio butter works too, but because it's unsweetened, you'll need more maple syrup.
- Chia seeds- These absorb liquid to thicken the oats more. You can buy them at most grocery stores. You'll have a lot left, enoughย to makeย chia seed banana breadย or a batch ofย chia pudding!
- Almond milk- I used unsweetened vanilla almond milk to thicken the oats and make them creamy. Tache pistachio milk would add even more pistachio flavor!
- Maple syrup- Adds natural sweetness. Adjust the amount to your taste. You can use any liquid sweetener like honey or agave nectar.
- Almond extract- A little goes a long way to add more sweet, nutty flavor! Pistachio extract works too, but it's harder to find.
Substitutions and Variations
- Add yogurt- Swirl Greek yogurt into the oats or add a dollop on top for extra creaminess.
- Add protein powder-ย A scoop of vanilla protein powder is a great way to add more nutrition. Use whatever brand you think tastes best.
- Different nut butter- Swap the pistachio paste for peanut or almond butter (if you use peanut butter, swap the almond for vanilla extract).
How to Make Them
Step 1: Combine the oats and pistachio cream. Stir them together in a large bowl until the oats are coated in cream.
Step 2: Add the rest of the ingredients. After adding the chia seeds, milk, maple syrup, almond extract, and salt, give the mixture a good stir so everything is evenly incorporated.
Step 3: Cover with plastic wrap and chill. Let the bowl sit on the counter for 15 minutes to thicken. There will be a small amount of liquid left in the bottom. Then leave the oats in the bowl or scoop them into individual containers. Refrigerate for at least 6 hours so the oats soak up all the liquid.
Step 4: Garnish and serve!ย Give the oats a good mix and add more milk if needed before serving. Garnish with chopped pistachios and other toppings of your choice.
Top Recipe Tips
Heat the pistachio cream- I recommend microwaving the pistachio creamย for 30 seconds to make it thinner and easier to mix into the oats.
Warm them if you want- Overnight oats are typically served cold, but you can heat them up in the microwave with a splash of milk for a breakfast that's a little more comforting.
Don't skip the toppings- Chopped pistachios on top contrast the creamy oats perfectly! You can toast them for a couple minutes in the oven or air fryer beforehand for more flavor.
How to Store Overnight Oats
Store the pistachio overnight oats in an airtight container in the fridge for 4-5 days. They thicken up over time, so feel free to add an extra splash of milk if they get dry.ย
More Breakfast Recipes to Try
๐ Recipe
Pistachio Overnight Oats with Pistachio Cream
Equipment
- 1 large mixing bowl
- 5 mason jars for serving
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Ingredients
- 195 grams whole rolled oats
- 66 grams pistachio cream
- 30 grams chia seeds
- 480 grams unsweetened vanilla almond milk or pistachio milk
- 2 teaspoons pure maple syrup
- ยผ teaspoon almond extract
- โ teaspoon salt
- 65 grams chopped roasted pistachios for topping
Instructions
- In a large bowl, stir together the rolled oats and pistachio cream until the oats are fully coated.195 grams whole rolled oats, 66 grams pistachio cream
- Add chia seeds, almond milk, maple syrup, almond extract, and a pinch of salt. Stir well to combine.30 grams chia seeds, 480 grams unsweetened vanilla almond milk, 2 teaspoons pure maple syrup, ยผ teaspoon almond extract, โ teaspoon salt
- Cover the bowl and let it sit at room temperature for 15 minutes so the chia seeds and oats can start to absorb the liquid.
- Transfer the mixture to individual jars or keep it in the bowl. Cover and refrigerate for at least 6 hours or overnight.
- In the morning, stir the oats and add a splash of milk if they're too thick. Top with chopped pistachios and your favorite toppings before serving.65 grams chopped roasted pistachios
Megan Weimer
I'm the author of this recipe! I love how thick and creamy these oats are, and the pistachio cream combined with almond extract really give them a natural pistachio flavor. Yum!
Billie
Thank you!!! This is exactly what I needed - all I googled was "pistachio overnight oats" because I wasn't thinking there would be any recipes with the pistachio cream I bought, but here this is!!