Overnight Oatmeal with Pistachios
Wake up to creamy overnight oatmeal topped with crunchy pistachios, providing a no-fuss, fiber-rich breakfast.
- Time
- 10 min active · 610 min total
- Yield
- 2 servings
- Steps
- 6
Ingredients
- Rolled oats (old-fashioned) 80 g
- Ground cinnamon 1 tsp
- Ground cardamom 0.5 tsp
- Lemon zest 2 tsp
- Orange zest 2 tsp
- Oat milk 1 cup
- Nut butter 2 tsp
- Maple syrup 2 tsp
- Pistachios 10 g
- Walnuts 30 g
Directions
Step 1
Prepare a bowl and 2 jars with lids, 200 ml each.
Step 2
Combine the oat flakes, cinnamon, cardamom, orange zest, and lemon zest in a bowl. Mix everything well.
Step 3
Pour the oat milk into the dry ingredient mixture, add the nut butter and maple syrup. Stir until smooth.
Step 4
Chop the pistachios and walnuts using a knife or rolling pin.
Step 5
Divide half of the oat mixture between the jars, sprinkle with half of the chopped pistachios and walnuts. Top with the remaining oat mixture and refrigerate the jars for 6–8 hours.
Step 6
Take the oatmeal out of the refrigerator and sprinkle with the remaining pistachios and walnuts.
TipThis oatmeal can be eaten cold or reheated in the microwave.
