Ingredients
Base Ingredients
- ½ cup non-dairy milk
- 1 tbsp pistachio butter
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup quick oats
- 1 tsp chia seeds
Toppings
- Non-dairy yogurt (for topping, about 2 tbsp)
- Raspberries (for topping, about ¼ cup)
- Chopped pistachios (for topping, about 1 tbsp)
Instructions
- Mix wet ingredients and pistachio butter: In a jar or small bowl, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla extract until the pistachio butter is fully dissolved and the mixture is smooth.
- Add oats and chia seeds: Stir in the quick oats and chia seeds until evenly combined. Optionally, add ¼ teaspoon of matcha powder for a subtle green color and extra flavor.
- Refrigerate to set: Cover the jar or bowl and place it in the refrigerator to soak overnight or for at least 4 hours, allowing the oats and chia seeds to absorb the liquid and soften.
- Serve with toppings: The next morning, stir the mixture gently. Add a dollop of non-dairy yogurt, fresh raspberries, and a sprinkle of chopped pistachios on top. Enjoy chilled for a refreshing and wholesome breakfast.
Notes
- Use quick oats for a creamy, smooth texture; steel-cut oats will require longer soaking times.
- Non-dairy milk options can include almond, oat, soy, or coconut milk depending on preference.
- Chia seeds help thicken the mixture and add extra fiber and omega-3s.
- Adjust sweetness by varying the amount of maple syrup or using another sweetener like agave nectar.
- This recipe is easily customizable by swapping pistachio butter for other nut butters or adding different fruits as toppings.
- Ideal for meal prep as it can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
