Ingredients
Scale
- 1/2 cup Rolled Oats (Old-Fashioned)
- 3/4 cup Milk (Almond, Dairy, or Oat)
- 1 tablespoon Chia Seeds
- 2 tablespoons Pistachio Butter (or finely ground pistachios)
- 1 tablespoon Maple Syrup (or preferred sweetener)
- 1/2 teaspoon Vanilla Extract
- A pinch of Salt
- 1 tablespoon Chopped Pistachios (for topping)
Instructions
- Step 1: In a small jar or container (about 10-12 oz), combine the rolled oats, chia seeds, and a pinch of salt.
- Step 2: Add the milk, pistachio butter, maple syrup, and vanilla extract to the dry ingredients.
- Step 3: Stir all ingredients thoroughly until the pistachio butter is fully incorporated and the mixture is uniform. Ensure there are no clumps of oats stuck to the bottom.
- Step 4: Securely cover the jar with a lid and place it in the refrigerator for a minimum of 6 hours, or ideally, overnight.
- Step 5: The next morning, uncover the oats. If the mixture is too thick, stir in 1-2 tablespoons of additional milk until desired consistency is reached. Serve cold, topped with the reserved chopped pistachios.
Notes
- For hassle-free meal prep, keep these sealed oats refrigerated for up to 4 days, though the texture is generally best within 48 hours.
- While traditionally served chilled, if you prefer warm oats, microwave the mixture at 50% power for 30-second intervals until slightly warm, stirring well before eating.
- Enhance the pistachio experience by layering in sliced green grapes or a spoonful of Greek yogurt before adding the chopped pistachio garnish.
- The secret to a uniform texture is ensuring the pistachio butter is fully dissolved before covering; scrape the bottom of the jar well to check for hidden clumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American