Overnight Oats with Orange and Pistachios

Recipe from Lily Moore
Overnight Oats with Orange and Pistachios
Cooking time: 15 min
Servings 2
Overnight oats with orange and pistachios is a quick and tasty fall breakfast. You can easily change ingredients and use other fruits depending on the season or your taste.


  • Small oatmeal
    2,8 oz
  • Oat milk
    8,1 oz
  • Spice mix for Speculoos cookies
    1 tsp
  • Organic orange
    2 pieces
  • Pistachios
    2 tbsp
  • Dried mulberry
    2 tbsp

Nutrition facts per serving

  • Calories

    130 kcal

  • Protein

    5.4 g

  • Fat

    2.3 g

  • Carbohydrates

    28.6 g


  • The night before, mix oat flakes with spice mix for Speculoos cookies (composition base cinnamon and cloves) and oat milk in a bowl. Then divide the mixture into two bowls and refrigerate at least 30 minutes or overnight.

  • The next morning, cut the oranges, peeling them so that the white skin is also removed. Finely chop the pistachios. Decorate the oat flakes with oranges, dried mulberries and pistachios.


  • You can use almond milk instead of oat milk.

Bon Appetit!

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