Can I use steel-cut oats instead of rolled oats?

It’s best to stick with old-fashioned rolled oats for this recipe. Steel-cut oats remain too chewy unless cooked, and quick oats can get mushy. Rolled oats hit the sweet spot for texture, soaking up all the flavor while staying pleasantly thick.

What if I don’t like matcha?

No worries! Just leave it out. The pistachio flavor stands out wonderfully on its own. You can boost the green factor with a pinch of spirulina or even finely chopped baby spinach if you want the color without the matcha taste.

Is there a way to cut down on sugar?

Definitely. Omit or reduce the honey/maple syrup, or use a sugar-free sweetener. The yogurt and nut butter add plenty of richness and a little natural sweetness, so you won’t miss out on flavor.

How can I make this breakfast higher in protein?

Easy use extra Greek yogurt and add a scoop of vanilla or unflavored protein powder to the oat mixture. You can also top with roasted nuts or seeds for even more staying power.

Pistachio Overnight Oats Recipe

Description

This Pistachio Overnight Oats recipe is a creamy, wholesome, and nutritious breakfast option packed with protein, fiber, and healthy fats. The unique addition of matcha and pistachio butter lends vibrant flavor and color, while a luxurious nutty topping adds texture. Prepared in advance, it’s perfect for busy mornings and keeps well for days.

Ingredients

Units Scale

Main Mixture

- - 1 cup old-fashioned rolled oats
  - 2 Tbsps chia seeds
  - 1–2 tsps matcha powder (to taste)
  - 2 Tbsps pistachio butter (or any nut butter)
  - 2 Tbsps raw honey or pure maple syrup
  - 1 tsp vanilla extract
  - 1/2 cup plain Greek yogurt
  - 1 cup milk of choice

Creamy Topping

- 2 Tbsps plain Greek yogurt
- 2 Tbsps pistachio butter (or any nut butter)
- 1 Tbsp raw honey or pure maple syrup
- 2 Tbsps chopped shelled pistachios

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Instructions

Mix Dry & Wet Ingredients: In a large mixing bowl, combine the oats, chia seeds, and matcha powder to your taste preference. Add in the pistachio butter, honey (or maple syrup), vanilla extract, Greek yogurt, and milk. Stir the mixture well until the oats and chia seeds are thoroughly coated and the ingredients are blended evenly.
Divide & Store Base: Transfer the oat mixture evenly into 2 jars or bowls, smoothing the tops with a spoon for even soaking.
Prepare Creamy Topping: In a small bowl, whisk together the Greek yogurt, pistachio butter, and honey (or maple syrup) for the topping. Mix until smooth and creamy.
Add Topping & Pistachios: Spoon the creamy topping mixture over each portion of oats. Sprinkle the chopped shelled pistachios on top of the creamy layer.
Chill Overnight: Cover the jars or bowls tightly with a lid or plastic wrap and refrigerate overnight, or for at least 6 hours, to allow the oats and chia seeds to absorb the liquid and flavors to meld.
Serve: Enjoy directly from the jar or transfer to a serving bowl. These overnight oats will keep for up to 3 days in the refrigerator.

Notes

You can substitute pistachio butter with any other nut or seed butter if preferred.
Maple syrup can be used in place of honey to make it vegan.
Adjust matcha powder to your taste; for a stronger flavor, use more.
For a dairy-free version, use plant-based yogurt and milk.
Add fresh fruits or berries before serving for extra flavor and nutrition.

Nutrition

Serving Size: 1 jar/bowl
Calories: ~380
Sugar: 15g
Sodium: 70mg
Fat: 16g
Saturated Fat: 3.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 14g
Cholesterol: 5mg