Love pistachios? These Pistachio Overnight Oats are the kind of breakfast that feels like dessert but fuels your morning like a dream. Made with oats, chia seeds, creamy pistachio butter, and a drizzle of maple syrup, they’re the perfect make-ahead meal for busy mornings — rich, nutty, and naturally vibrant.

Why You’ll Love These Pistachio Overnight Oats

There’s something about pistachios — that buttery sweetness, that soft crunch — that makes any meal feel instantly luxurious. These oats capture that magic in the simplest way possible. Here’s why you’ll probably find yourself making them on repeat:

Taste like dessert, nourish like breakfast
Only wholesome ingredients — oats, chia seeds, and pistachio butter
Ready-to-eat in the morning (no cooking required!)
Naturally vegan, gluten-free (with certified oats), and refined sugar-free
Easy to customize with your favorite toppings

“It’s like spooning into a pistachio latte turned into breakfast.”

Ingredients

½ cup unsweetened non-dairy milk (soy, almond, or oat milk work well)
1 tbsp pistachio butter
1 tbsp maple syrup
½ tsp vanilla extract
½ cup quick oats
1 tsp chia seeds
Optional: ¼ tsp matcha powder (for that beautiful green hue)

Toppings (choose your favorites):

Non-dairy yogurt
Fresh raspberries or sliced strawberries
Chopped pistachios
Shredded coconut
Dark chocolate shavings or cacao nibs

Instructions

Mix the base.
In a small bowl or jar, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla until smooth and well combined.
Add dry ingredients.
Stir in the oats and chia seeds. If you’d like a soft pastel green color, add ¼ teaspoon of matcha powder — it won’t change the flavor, but it looks gorgeous.
Chill overnight.
Cover and refrigerate for at least 4 hours (overnight is best). The chia will thicken the mixture while the oats soften into a pudding-like texture.
Top and serve.
In the morning, give it a quick stir, then layer with vegan yogurt, fresh fruit, and a sprinkle of chopped pistachios.

Pro Tip: For meal prep, make 3–4 jars at once — they’ll stay fresh in the fridge for up to 5 days.

Tips & Tricks

Best Oats to Use: Quick oats make for the creamiest result. Rolled oats work too, but they’ll be slightly chewier.
Color Pop: Matcha powder or a handful of spinach blended into the milk can enhance that green color — naturally.
Flavor Upgrade: Add a pinch of sea salt or cardamom for a subtle, café-style twist.
Jar Trick: Use glass jars with lids — they make grab-and-go breakfasts a breeze.

Variations

Protein Boost

Add a scoop of vanilla protein powder or a few spoonfuls of thick Greek-style vegan yogurt before chilling.

Dessert Vibe

Layer with granola, shredded coconut, and a drizzle of dark chocolate for a “pistachio parfait” experience.

Baklava-Inspired Twist

Stir in a drop of rosewater and a pinch of cinnamon for a fragrant Mediterranean touch.

Frequently Asked Questions

What type of oats work best?

Quick oats give the smoothest texture, but rolled oats will work if you prefer more bite. Avoid steel-cut oats — they won’t soften enough.

How long do overnight oats last?

They’ll keep for 3–5 days in the fridge, tightly covered. The flavor actually improves after a day as everything melds together.

Can I use regular milk or yogurt?

Absolutely! These oats are naturally dairy-free, but any milk or yogurt (plant-based or not) will work beautifully.

Are they gluten-free?

Yes — just make sure your oats are labeled certified gluten-free.

Can I make this without chia seeds?

You can, but it’ll be a bit thinner. Chia helps thicken and adds fiber. If skipping, reduce the milk slightly.

Nutrition Information (Per Serving)

Calories: 332 kcal
Carbohydrates: 48 g
Protein: 10 g
Fat: 12 g
Fiber: 7 g
Sugar: 14 g
Calcium: 232 mg
Iron: 3 mg

(Values are estimates and will vary depending on brands used.)

Breakfast doesn’t have to be complicated to feel special. These Pistachio Overnight Oats are the perfect mix of indulgence and simplicity, the kind of recipe that makes you look forward to waking up. Every spoonful is creamy, nutty, and lightly sweet, like pistachio gelato in breakfast form.

If you make this recipe, share it with us — I’d love to see your creations!