Ingredients
Base Ingredients
- ½ cup non-dairy milk
- 1 tablespoon pistachio butter
- 1 tablespoon maple syrup
- ½ teaspoon vanilla bean paste
- ½ cup quick oats
- 1 teaspoon chia seeds
- ¼ teaspoon matcha powder (optional for a vibrant green color)
Toppings (Optional)
- Vegan yogurt
- Chopped pistachios
- Raspberries
Instructions
- Combine the ingredients: Add quick oats, non-dairy milk, pistachio butter, maple syrup, vanilla bean paste, chia seeds, and matcha powder (if using) into a small bowl or jar.
- Stir well: Mix all the ingredients thoroughly until fully combined ensuring the pistachio butter and maple syrup are evenly distributed.
- Refrigerate overnight: Cover the mixture and refrigerate for at least 4 hours or overnight. This allows the oats and chia seeds to absorb the liquid and soften to a creamy consistency.
- Add toppings: In the morning, stir the oats and add a splash of non-dairy milk if the texture is too thick. Top with vegan yogurt, chopped pistachios, and fresh raspberries or any toppings you prefer before serving.
Notes
- Use quick oats for the best texture; rolled oats can be used but will require longer soaking time.
- Matcha powder is optional but gives a vibrant color and adds antioxidants.
- Adjust the sweetness by modifying the maple syrup amount according to your taste.
- This recipe is best served chilled but can be warmed slightly if preferred.
- Store leftover overnight oats covered in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
