Orange pistachio overnight oats

If you want a healthy breakfast but don’t have much time in the morning, overnight oats were made for you. Honestly, it’s as easy as stirring together a couple of ingredients in a jar, placing it in the fridge overnight, and enjoying the next morning. On hot days you can enjoy overnight oats cool from the fridge (what I do most often), but on cold days you can warm them in a pot on the stove or in the microwave.

The beauty of overnight oats is that you can keep them simple or get as creative as you’d like. The base recipe is delicious and filling, but if you want to spruce it up, you can add a variety of toppings and mix-ins, including fresh fruit, nuts, seeds, spices, jams, and more. Lately, I’m loving this orange and pistachio combo. I tend to default to berries, so this switch-up keeps my breakfast interesting!

serves: 1

Ingredients

Base overnight oats:

• ½ cup (54g) gluten-free

• old-fashioned rolled oats

• ½ cup (120ml) milk (dairy or dairy-free)

• ¼ cup (57g) plain Greek yogurt (dairy or dairy-free)

• 1 tablespoon chia seeds

• 1 tablespoon pure maple syrup
  
  

For the orange pistachio topping:

• ¼ cup (40g) diced orange

• 1 tablespoon roughly chopped pistachios

• 1 tablespoon pure maple syrup

• Pinch of ground ginger or cinnamon

   

Method

1. To make the base: Place the oats, milk, yogurt, chia seeds, and maple syrup in a pint-size mason jar or other storage container. Stir well to combine.

2. Let the oat mixture soak in the fridge for at least 2 hours, but it’s best to soak overnight for 8 hours. This will yield a creamier consistency.
   
   
3. To top the base: Top with the orange, pistachios, maple syrup, and spice before serving.

Storage

Store in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months. To thaw a frozen serving, just place it in the fridge the day before.

Helpful Tip

You can use quickcooking oats rather than rolled oats in this recipe, but the texture will be more mushy and porridge-like.

Serving size: 1 recipe
Calories: 485
Fat: 13g
Saturated fat: 3g
Carbs: 78g
Fiber: 11g
Sugar: 31g
Protein: 17g
Cholesterol: 5mg
Sodium: 111mg