Raspberry and Pistachio Overnight Oats
This recipe mixes soaked oats with a tangy raspberry and chia layer, and a creamy blend of cottage cheese and pistachio spread. Chopped pistachios give a crunchy texture, and using frozen raspberries means you can make these oats any time. Each serving has 36.7g of protein and 12.5g of fibre.
Nutrition
- Calories 498kcal 113kcal
- Fat 12.9g 2.9g
- Carbs 60.5g 13.8g
- Protein 36.7g 8.4g
- Fibre 12.5g 2.8g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I enjoy how the tangy raspberry layer pairs with the smooth pistachio cream. Blending the cottage cheese makes it easy to spread and gets rid of any curds. Each jar has 36.7g of protein without any protein powder, and the raspberries, chia seeds, and pistachios add 12.5g of fibre.
Tips and Variations
- You can use regular unsweetened oat or almond milk instead of pistachio oat milk, but the pistachio taste will be lighter.
- Pick a pistachio spread with more nuts if you want a stronger nutty flavour.
- Taste the cottage cheese mix before putting the jars together, since erythritol sweetness can change from brand to brand.
- If you see any cottage cheese curds left, scrape down the blender and blend again.
- Frozen raspberries are great because their juices help make a nice fruit layer.
- If you need gluten-free oats, use certified gluten-free rolled oats. I use Bunalun gluten-free rolled oats.
- If you like your pistachios crunchy, keep them separate and add them just before serving.
- You can add a few cacao nibs with the pistachios for a hint of bitter chocolate flavour.
Meal Storage
Store the jars covered in the fridge and eat them within 2 days. The oats will get softer and the raspberry and chia layer will thicken more over time.
Freezer tips
Frequently Asked Questions
Yes. Let the raspberries for the fruit layer soften enough to crush with a fork. You can add the raspberries used for the topping frozen, and they'll thaw in the fridge overnight.
Regular oat milk or unsweetened almond milk will work. The texture will remain similar, although the pistachio flavour will be less noticeable.
Yes. Thick fat-free Greek-style yoghurt can replace the cottage cheese, but the texture and nutritional values will change. Add the remaining milk gradually, as yoghurt may make the mixture softer.
No, but blending removes the curds and creates a smoother pistachio layer. If you prefer the natural cottage cheese texture, stir it together with the pistachio spread, erythritol and milk instead.
You can keep them covered in the fridge for up to 2 days. For the best crunch, store the chopped pistachios separately and add them before serving.
They can be, as long as you use certified gluten-free rolled oats. Check the labels on the pistachio spread and oat milk as well if you need the entire recipe to be gluten-free.
Closing Note
After you put together the three layers, just chill the jars. In the morning, all you need to do is add the pistachios if you kept them separate. If you want a chocolate twist, check out these overnight oats with raspberries and cherries.
- 💪 High Protein
- 🍃 Lighter
- ⏱️ Ready in 30
- 🚫 Not Freezer Friendly
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