Vegan and gluten-free pistachio Overnight Oats
For the Overnight Oats
110g Amisa Pure Porridge Oats
1 tbsp maple syrup
80ml non-dairy milk
1 tbsp plant-based pistachio butter
½ tsp vanilla extract
For the Pistachio Cream
45g non-dairy yoghurt
1 tbsp plant-based pistachio butter
To Top
1 tbsp crushed pistachios
- In a large bowl, place the oats, maple syrup, non-dairy milk, pistachio butter and vanilla extract, and mix until fully combined.
- Place the overnight oats mixture into a glass and set aside.
- In a smaller bowl, combine the non-dairy yoghurt, pistachio butter and maple syrup.
- Layer the pistachio cream mixture on top of the overnight oats, and sprinkle with crushed pistachios.
- Finally, cover and refrigerate the overnight oats to set overnight and get ready to enjoy a delicious gluten-free breakfast!