Pistachio Milk Overnight Oats

Breakfast is hands-down my favourite meal of the day. Lately, I’ve been working with my naturopath on a gut health reset, which has meant cutting back on sugar and adding some targeted supplements to tackle some not-so-fun gut issues. If you’ve been around for a while, you’d probably guess I’m a total sweet tooth. Give me a stack of pancakes, a berry-drizzled smoothie bowl, or anything that feels like dessert for breakfast, and I’m in my happy place. So, this lower-sugar thing? It’s been a bit of a shift. But instead of feeling restricted, I’ve been having fun in the kitchen, dreaming up breakfasts that still hit that sweet spot while being gentle on my gut. Let’s just say my mornings are still delicious, and I can’t wait for you to try this overnight oats recipe out too.

Pistachio Milk Overnight Oats Recipe

Makes: 2

Takes: rest in the fridge for 2hrs or overnight

Ingredients:

• 1/3 cup raw pistachios (you’ll use 1/4 cup for recipe and chop up the rest for the topping)

• 1 cup milk (I used unsweetened oat)

• Pinch of salt

• 1 tsp vanilla

• 1 tbsp (or to taste) maple syrup to sweeten (optional)

• 2/3 cup rolled oats

• 2 tbsp LSA

• 1 tbsp chia seeds

Method:

Toast the pistachios

Pre-heat oven to 170 degrees C, fan bake.

Put raw pistachios on an oven tray and toast for 5-8 minutes (until they smell delicious).

Into a blender or food processor add 1/4 cup the warm toasted pistachios, milk, pinch of salt, vanilla and sweetener (if using).

Add pistachio milk into a bowl and mix in oats, LSA and chia seeds.

Spoon into glasses or jars and pop in the fridge for 2 hours or overnight.

To serve: top with berries, chopped pistachios, plain greek yogurt or vanilla yogurt