Creamy, nutty, and a seriously good reason to get out of bed. These Pistachio & Raspberry Overnight Oats are easy to make the night before, so breakfast is ready when you are.
Ingredients
- 40g Purition Pistachio
- 30-40g jumbo oats
- 1tsp maple syrup
- 150ml of your preferred milk - we used oat for a little additional sweetness
- Raspberries (fresh or frozen)
- Dollop of Greek yoghurt and chopped pistachios for the toppings
Method
- Mix all of the ingredients into a jar or your preferred serving container
- Cover and refrigerate overnight or for a minimum of 4 hours until the oats have soaked up the milk
- Top with a dollop of Greek yoghurt, chopped pistachios and raspberries
- Ps. A drizzle of pistachio butter would work really well here too!
