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Pistachio Orange Blossom Overnight Oats

An elegant, meal-prep friendly breakfast featuring creamy rolled oats infused with fragrant orange blossom water, topped with fresh citrus zest and crunchy toasted pistachios.
Print Recipe
Prep Time 5 minutes
Chilling time 4 minutes
Total Time 4 hours 5 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American Fusion, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 1/2 cup Old-fashioned rolled oats Do not use quick oats
  • 1 tbsp Chia seeds
  • 1 pinch Sea salt
  • 1/2 cup Milk of choice Almond, oat, or dairy milk
  • 1/4 cup Greek yogurt Plain or vanilla
  • 1 tbsp Maple syrup Or honey, to taste
  • 1/2 tsp Orange blossom water Culinary grade, adjust to taste
  • 1 tsp Fresh orange zest Divided use
Toppings
  • 2 tbsp Shelled pistachios Roughly chopped

Equipment

  • Glass Mason Jar (8-16oz)
  • Measuring Cups and Spoons
  • Microplane or zester

Method
 

  1. In a mason jar or sealable container, add the rolled oats, chia seeds, and a tiny pinch of salt. Stir to distribute the chia seeds.
  2. In a small separate bowl or measuring cup, whisk together the milk, Greek yogurt, maple syrup, orange blossom water, and half of the fresh orange zest.
  3. Pour the wet ingredients into the jar with the oats. Stir thoroughly, ensuring you scrape the bottom to moisten all the dry ingredients.
  4. Cover the jar tightly with its lid and place it in the refrigerator. Let it chill for at least 4 hours, or preferably overnight.
  5. In the morning, open the jar and give the oats a good stir. Add an extra splash of milk if you prefer a thinner consistency.
  6. Top generously with the chopped pistachios and the remaining orange zest. Serve cold and enjoy!

Notes

Store in the refrigerator for up to 4-5 days. For the best texture, do not add the chopped pistachios until right before eating so they remain crunchy.