Description
Wake up to a breakfast that feels like dessert with these Blackberry Pistachio Cream Overnight Oats! Made with creamy oats, a homemade pistachio cream, and a simple blackberry compote using sweet, juicy blackberries. This easy make-ahead breakfast is perfect for busy mornings, it’s gluten-free, vegan, and packed with wholesome ingredients for a delicious way to start your day.
Ingredients
Units
Scale
Blackberry Compote
- 1+1/2 cups fresh or frozen blackberries (I used Oregon Blackberries)
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure maple syrup (optional)
Pistachio Cream
- 1/2 cup raw shelled pistachios
- 1/3 cup dairy-free yogurt
- 2-3 tablespoons unsweetened oat milk
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Overnight Oats
- 1 cup gluten-free quick oats
- 1 tablespoon chia seeds
- 1/2 tablespoons hemp hearts (seeds)
- 1+1/2 cups unsweetened oat milk (or other plant milk)
- 1-2 tablespoons pure maple syrup, to taste
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Fresh blackberries
- Chopped pistachios
- Coconut cream or dairy-free yogurt
Instructions
- Add the blackberries, lemon juice, and maple syrup (if using) to a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries soften and become jammy. Lightly mash with a fork, leaving some larger pieces for texture. Let it cool.
- To make the pistachio cream, add the pistachios to a high-speed blender or food processor along with the dairy-free yogurt, oat milk, maple syrup, vanilla, and salt. Blend until smooth and creamy, adding an extra splash of oat milk if needed.
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In a medium bowl, combine the rolled oats, chia seeds, hemp hearts, oat milk, maple syrup, vanilla, and salt. Stir until everything is evenly mixed.
- Divide half of the oat mixture between two jars. Top with half of the pistachio cream and half of the cooled blackberry compote. Gently swirl everything together a few times to create ribbons of color, but don’t fully mix. Repeat with the remaining oats, pistachio cream, and blackberry compote, then gently swirl again.
- Cover and refrigerate for at least 6 hours or overnight. Top with fresh blackberries, chopped pistachios, and a dollop of coconut cream or dairy-free yogurt, if desired.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
This blog post is sponsored by Oregon Berries. All opinions are my own.
- Prep Time: 20 minutes
- Cook Time: 5
- Category: Breakfast