Pistachio Overnight Oats

Let’s be honest - we all miss Pistachio Month at MOON! That’s why I’m excited to share this delicious recipe that brings pistachios back in a fresh and indulgent way. Whether you batch-make it for a busy workweek or serve it at brunch, this breakfast is the perfect mix of healthy and indulgent. Don’t wait too long to give it a try!

Servings: 4

Ingredients

• 50g chia seeds

• 200g oats

• 520ml pistachio milk

• 160g plant-based yogurt of choice

• 20g cacao nibs

• 80g unsalted pistachio paste (we used Koro)

• 20g maple syrup

• 40g chopped pistachios

• 1 tsp vanilla powder

• Pinch of salt

Toppings

• Plant-based whipping cream (Flora, Schlagfix, or similar)

• Chopped pistachios

• Kürzi Kakao Crème Brûlée white chocolate

• Pistachio butter

• Berries of choice (we used raspberries and strawberries)

How to Make It

The Night Before:

1. Mix all ingredients in a bowl, ensuring everything is well combined.

2. Divide into 4 glass jars and cover. Refrigerate overnight (or at least 2 hours).

In the Morning:

1. Whip the plant-based whipping cream and add a generous dollop on top.

2. Chop some Kürzi Kakao Crème Brûlée white chocolate and sprinkle it over.

3. Drizzle pistachio butter on top and add fresh berries of your choice.

4. Sprinkle with chopped pistachios.

5. Enjoy!

If you give it a try, don’t forget to tag us @moonshopzurich and use #MoonEats so we can see your delicious creations.

Happy cooking!

Bianca 💛