Pistachio Overnight Oats (Printable Version)

Creamy oats soaked overnight with Greek yogurt, pistachios, and chia seeds for a quick, nutritious breakfast.

# What You'll Need:

→ Base

01 - 1/2 cup rolled oats
02 - 1/2 cup milk (dairy or plant-based)
03 - 1/4 cup Greek yogurt
04 - 1 tablespoon chia seeds
05 - 1/2 teaspoon vanilla extract
06 - 1 tablespoon honey or maple syrup (optional)

→ Nuts

07 - 2 tablespoons shelled pistachios, chopped

→ Toppings

08 - Additional chopped pistachios (optional)
09 - Fresh fruit or berries (optional)

# Directions:

01 - In a jar or bowl, combine rolled oats, milk, Greek yogurt, pistachios, chia seeds, vanilla extract, and honey or maple syrup if using. Stir until well mixed.
02 - Cover and refrigerate for at least 6 hours or overnight.
03 - In the morning, stir the oats. Top with extra pistachios and fresh fruit or berries if desired. Enjoy cold, or warm gently in the microwave if preferred.

# Additional Tips::

01 -
  • You literally assemble it once, sleep, and wake up to breakfast already done—no morning scramble required.
  • The pistachios give it this subtle, slightly salty richness that makes you feel like you're eating something fancier than five-minute prep.
  • Greek yogurt keeps you actually full until lunch, which is honestly the dream.
02 -
  • Chia seeds absorb liquid aggressively—if you use them, you might need to add a bit more milk in the morning because they'll have sucked up half the moisture.
  • The texture is supposed to be creamy and soft, not chunky; if you're getting chunks, you either didn't stir well enough initially or your oats are old (yes, oats go stale and stop softening properly).
03 -
  • Stir everything really thoroughly when you first make it—lazy stirring leads to pockets of dry oats that never soften properly.
  • If your overnight oats have been in the fridge a few days and look separated, don't assume they're ruined; stir vigorously and add a splash of milk to revive them.
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