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A close up of nutty overnight oats toppings. Pistachio butter, strawberry jam, and sliced strawberries.

Nutty Overnight Oats Recipe

Meg van der Kruik
Looking for the best overnight oats recipe to fuel your mornings? This nutty overnight oats recipe is the perfect make-ahead breakfast packed with flavor, texture, and a little sweetness to kickstart your day.
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Prep Time 5 minutes
Cook Time 7 minutes
Chill time 6 hours
Total Time 6 hours 5 minutes
Course Breakfast
Cuisine American
Servings 1 serving
Calories 739 kcal

Ingredients
 
 

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/4 cup Greek yogurt
  • 2 TBSP pistachio butter
  • 2 tsp honey
  • 1 tsp chia seeds
  • pinch of salt

For the toasted nutty topping:

  • 2 TBSP raw pistachios
  • 2 TBSP walnuts
  • 2 TBSP sliced almonds

To serve:

  • 1 TBSP pistachio butter
  • 1 TBSP strawberry jam store-bought or homemade, recipe in notes
  • 1 TBSP nutty topping
  • 1 TBSP freeze-dried strawberries
  • 2 TBSP sliced fresh strawberries

Instructions
 

  • Combine all of the ingredients into a jar or storage container with a lid. Stir ingredients together. Place in the fridge overnight or for at least 2-4 hours if you are in a rush.
  • Meanwhile, prepare the toasted nutty topping. Preheat a small pan over medium heat, add the walnuts and pistachios. Toast for 3-4 minutes until fragrant and starting to brown in places. Place the toasted nuts on a plate to cool, and place the empty pan back over the heat. Add the sliced almonds to the pan. Toast for 2-3 minutes until fragrant and starting to turn golden brown. Add the toasted almonds to the other nuts and stir to combine. Once cool, store in an airtight container until ready to serve.
  • The next morning, remove the lid and stir the oats. If they seem too thick, add a little more almond milk to loosen the mixture. You can eat the oats straight from the jar or pour them into a bowl for serving. Top with pistachio butter, strawberry jam, the toasted nutty topping, freeze-dried strawberries, and fresh strawberries.

Video

Notes

To make a small batch strawberry jam:

(Makes approximately 3 pints jam)
  • 2 pounds strawberries, hulled and sliced
  • 2 cups sugar
  • ¼ cup freshly squeezed lemon juice
  • 1 vanilla bean, split in half lengthwise
  1. Combine the sliced berries, sugar, and lemon juice in a large saucepan over medium heat. Bring to a boil over medium heat.
  2. Reduce to a simmer, add the vanilla bean, and cook stirring frequently to prevent scorching for 30-35 minutes or until the mixture has jelled.
  3. To see if the jam has jelled yet or not place a tablespoon full of jam onto a plate. Allow to cool to room temperature. Touch the jam with your finger, if it has the consistency of jelly it's done if its still a bit runny cook for 5 more minutes and test again.
  4. Once jelled remove the vanilla bean and transfer the jam to jars. Cover and store in the refrigerator for up to a month.

Nutrition

Calories: 739kcalCarbohydrates: 83gProtein: 24gFat: 37gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 3mgSodium: 194mgPotassium: 931mgFiber: 15gSugar: 37gVitamin A: 8IUVitamin C: 200mgCalcium: 458mgIron: 8mg
Keyword almond milk, Overnight Oats, pistachio butter
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