– vegan – gluten free – oil free – refined sugar free – low fat –
If you haven’t gotten on the overnight oats train yet, I’m URGING you to start with these blueberry-pistachio overnight oats. I’m not going to lie, I’ve been pretty put off by overnight oats for a few years now. When I first started this blog back in early 2019, I tested out a few variations of overnight oats and I’ll be the first one to admit, they weren’t very good (don’t worry, they have been taken off the blog since!). I’ve never been a huge fan of oatmeal, so I just chalked it up to I must not like overnight oats, oh well!
Now, more than 2 years later and with more experience under my belt, I am really kicking myself for waiting so long to try overnight oats again because they are really so dang good. So good that I’ve made sure I have some prepped in my fridge every day since I’ve started making them. You really just can’t beat a breakfast that’s completely ready for you when you wake in the morning, full of fruit, healthy carbs and low fat. It’s been such an awesome way to start the day for me.
Helpful tips for the very best overnight oats:
- Prep ahead of time. The oats need enough time to absorb the milk. I recommend making them the night before, but at the very least, prep them at least 4 hours before you plan on eating them.
- Use frozen blueberries for a fun pop of color. You can use both fresh or frozen blueberries for these blueberry-pistachio overnight oats, but the frozen blueberries turn the milk a beautiful purple-blue color and they are just more fun to eat :).
- Add any nuts/topping upon serving. Mix-ins will get soggy if they are sitting in the oatmeal for too long. To keep it all fresh, I recommend adding the pistachios as well as any other toppings right before eating. This will help keep the overnight oats fresher for longer. My favorite toppings have been blueberry jam, pistachios, and sunflower seeds – a little bit of salty and a little bit of sweet.
- A blender or food processor. I absolutely love my Ninja blender, but any large blender will work for these blueberry-pistachio overnight oats.
- A large mixing bowl with lid
- GF old-fashioned rolled oats: Both gluten-free and original rolled oats work well with these overnight oats. I have not tried this recipe with steel cut oats or instant/quick-cooking oats, so I cannot attest to how they will turn out. If you do try them, I would love to know how it worked in the comments :).
- Frozen blueberries: fresh or frozen blueberries can be used, but the frozen blueberries give the oats a beautiful pop of color that the fresh blueberries won’t. I haven’t tried these overnight oats with any other berries, but I would imagine that any blend of frozen berries would work. If you try a different version, I would love to know how it went!
- Plain soy milk: you can use any nondairy milk of your pleasing. I enjoy soy milk for it’s taste, creaminess, protein and additional health benefits.
If you liked these blueberry-pistachio overnight oats, check out some of my other oat-based favorites as well:
- Cinnamon Bun Baked Oats (Single-Serving)
- Healthy Snickers Overnight Oats (Vegan + Gluten Free)
- Banana Bread Baked Oatmeal (Vegan)
- Hot Chocolate Oatmeal
- Healthy Vegan Pancakes (4-Ingredients!)
3 servings per container
Serving Size1 servings
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 1.8g 9%
- Sodium 412mg 18%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 13.2g 53%
- Sugars 11.3g
- Protein 14.9g 30%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.