Pistachio overnight oats are an easy and healthy breakfast you can take with you on the go! Make a big batch of overnight oats at the beginning of the week and you won’t have to think about breakfast again!
A Healthy Breakfast Option
Overnight oats are one of the easiest and most healthy breakfast options out there. Oatmeal is chock-full with heart-healthy whole grains and fiber while the milk gives the dish protein and and tons of vitamins and minerals. Any additions give the breakfast more flavors, tastes, and textures.
The flavor profiles of overnight oats are basically endless! Let me know in the comments below what your favorite overnight oat flavor combo is!
How to Open A Pistachio
If you’ve ever had a pistachio before you know that cracking one open is a whole job. In order to push off the urge to never touch a pistachio again, I found a few different ways to open those pesky pistachios that seem the be glued closed!
- For some, you can open the shell easily with your fingers
- Nutcrackers aren’t just for walnuts- use a nutcracker!
- Place a handful on a safe counter space and cover with a towel. Use a hammer (or something of the similar) to slam just enough pressure on the nuts
- Use an empty shell of another nut to pry them open
If all else fails, be sure to buy a package of pre-cracked pistachios next time. Yes, those do exist- LOL!
Health Benefits of Pistachio Overnight Oats
Pistachios are such an underrated nut. Unlike other nuts, a serving of pistachios is much larger. Instead of having a handful of almonds, you could have 49 pistachios. What’s that? Like 3 handfuls?!
In that serving size you get 3g of fiber and 6g of fiber. That’s a decent amount for a small snack!
Pistachios are also great for aiding in reducing your cholesterol. A study found that replacing some of your calories with pistachios can help reduce your cholesterol. Actually, 67% of those in this study reduced their LDL (bad) and increased their HDL (good) cholesterol. That’s awesome!
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Looking for more breakfast ideas? Try some of my other recipes: