Toasted Pistachio and Cherry Overnight Oats

·
·
< 1 min read
Summary

Nothing beats waking up in the morning knowing that your breakfast is waiting for you, and this simple recipe will be there when you return from your vigorous morning workout. Studies show that cherries can reduce pain from arthritis and exercise-related soreness. Oatmeal replenishes carbohydrate stores. Chia seeds provide omega-3s, essential fatty acids shown to help reduce inflammation. Finally, pistachios get their green color from chlorophyll, the same healing compound found in leafy greens, AND it was recently found that pistachios are a complete protein with all nine essential amino acids! Talk about an ideal recovery meal.

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients

 1 cup organic rolled oats
 2 tbsp chia seeds
 2 cups plant-based milk (unsweetened)
 2 tbsp pure maple syrup (optional)
 ½ cup organic cherries (fresh, pitted, roughly chopped)
 ½ cup pistachios (chopped)

Directions

1

Add the oats and chia seeds: Split the oats and chia seeds between two 16-ounce mason jars.

2

Add the milk: Split the milk between the two mason jars (1 cup of milk in each jar).

3

Add the maple syrup, if using: Split the maple syrup between the two mason jars and stir well.

4

Add the cherries: Split the cherries between the two mason jars, adding them on top. It’s okay if some get submerged in the liquid.

5

Place a lid on each mason jar and store in the refrigerator for 6–8 hours.

6

Meanwhile, toast the pistachios: Heat a small saucepan on medium heat. Add the pistachios and toast, tossing and stirring occasionally, until slightly browned, about 3 minutes. Remove from heat and transfer the nuts to a small bowl to cool.

7

Once cooled, cover and set pistachios aside until oats are ready to eat (you want to add the pistachios after the oats have sat overnight to prevent the pistachios from getting soggy).

8

When oats are ready, stir in the pistachios and enjoy!

Chef's Notes

Substitutions
Instead of oats, try quinoa flakes, which is rolled quinoa (similar to oats). You can find them in specialty grocery stores or online.

In place of chia seeds use flax meal.

Instead of cherries, try blueberries, organic strawberries, organic peaches, or organic nectarines.

In place of pistachios, use your favorite nuts like almonds, cashews, or pecans.

Sugar-free
Use date paste or other fruit paste in place of maple syrup.

Add sliced banana for natural sweetness instead of maple.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredients

 1 cup organic rolled oats
 2 tbsp chia seeds
 2 cups plant-based milk (unsweetened)
 2 tbsp pure maple syrup (optional)
 ½ cup organic cherries (fresh, pitted, roughly chopped)
 ½ cup pistachios (chopped)

Directions

1

Add the oats and chia seeds: Split the oats and chia seeds between two 16-ounce mason jars.

2

Add the milk: Split the milk between the two mason jars (1 cup of milk in each jar).

3

Add the maple syrup, if using: Split the maple syrup between the two mason jars and stir well.

4

Add the cherries: Split the cherries between the two mason jars, adding them on top. It’s okay if some get submerged in the liquid.

5

Place a lid on each mason jar and store in the refrigerator for 6–8 hours.

6

Meanwhile, toast the pistachios: Heat a small saucepan on medium heat. Add the pistachios and toast, tossing and stirring occasionally, until slightly browned, about 3 minutes. Remove from heat and transfer the nuts to a small bowl to cool.

7

Once cooled, cover and set pistachios aside until oats are ready to eat (you want to add the pistachios after the oats have sat overnight to prevent the pistachios from getting soggy).

8

When oats are ready, stir in the pistachios and enjoy!

Toasted Pistachio and Cherry Overnight Oats