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Pistachio Orange Blossom Overnight Oats

Pistachio Orange Blossom Overnight Oats for a Dreamy Breakfast

Enjoy a delicious blend of pistachios and orange blossom in these nutritious overnight oats, perfect for a quick breakfast.
Prep Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Servings: 2 bowls
Course: Breakfast
Calories: 350

Ingredients
  

For the Oats
  • 1 cup rolled oats The foundation of your oats, ensuring a hearty texture.
  • 1 cup almond milk This creamy liquid brings moisture; feel free to swap with oat or coconut milk.
  • 2 tablespoons honey or maple syrup A touch of sweetness; maple syrup works for vegan options.
  • 1 tablespoon orange blossom water Infuses a delightful floral flavor.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1 pinch salt Balances the sweetness.
  • 1/4 cup chopped pistachios Adds the signature crunch.
For Toppings
  • 1 cup fresh orange segments Brighten your bowl with fresh fruit.
  • 1/4 cup extra chopped pistachios Enhance that nutty crunch on top.
  • 1/2 cup yogurt For an extra creamy layer.

Equipment

  • mixing bowl
  • spoon
  • plastic wrap
  • refrigerator

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the rolled oats with almond milk. Stir thoroughly until well-coated.
  2. Drizzle in honey or maple syrup, orange blossom water, vanilla extract, and salt. Mix until integrated.
  3. Gently fold in chopped pistachios for even distribution.
  4. Cover the bowl and refrigerate overnight for at least 4-6 hours.
  5. In the morning, stir the oats and adjust consistency with additional almond milk if needed.
  6. Scoop into bowls and top with orange segments and extra chopped pistachios.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 150mgPotassium: 400mgFiber: 8gSugar: 12gVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Enjoy these oats as a nutritious breakfast that can be prepared ahead for the week.

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