Description
Creamy, dreamy Pistachio Rosewater Overnight Oats combine Middle Eastern flair with wholesome ingredients. Floral, nutty, and subtly sweet—this recipe is the perfect way to start your morning feeling grounded and nourished.
Ingredients
1/2 cup thick-cut rolled oats
1/2 cup oat milk (or full-fat coconut milk for richness)
1/4 cup Greek yogurt (or plant-based alternative)
1 tbsp chia seeds
1/2 tsp rosewater (or to taste)
1 tbsp pistachio butter or almond butter
2 Medjool dates, chopped
Pinch of sea salt
Optional toppings: chopped pistachios, dried rose petals, pomegranate arils, shredded coconut
Instructions
1. In a mason jar or container, combine the oats, chia seeds, and sea salt.
2. Pour in oat milk and Greek yogurt. Stir to combine.
3. Add pistachio butter and chopped dates. Stir well.
4. Add rosewater last and stir gently to preserve aroma.
5. Cover and refrigerate overnight or at least 6 hours.
6. In the morning, stir and add more milk if needed.
7. Top with pistachios, rose petals, or fruit before serving.
8. Enjoy cold or warm gently on the stove (do not boil).
Notes
Start with 1/2 tsp of rosewater and adjust to your taste.
This recipe is very adaptable—swap pistachio butter with almond or cashew, or top with fresh or dried fruit.
Keeps well in the fridge for 3–4 days, perfect for meal prep.