Pistachio Butter Chia Pudding

Let’s talk about busy mornings. 

The kind where we’ve got to hit the ground running and time is of the essence. Maybe it’s the monthly work meeting at the office, or maybe we’re chaperoning an all-day field trip and the bus leaves at 8AM. Organizing the family or the kids can be like herding cats!

We’ve all experienced a morning like this, and I’d be willing to bet that sitting down for breakfast became a lower priority on that morning. Right?

As much as I can feel energized by a morning like that, I don’t want to be leaving out breakfast. I can’t run on a cup of coffee and bring my A-game for the whole day! When I have a chaotic morning like that and don’t make the time to eat something substantial, I just end up feeling sluggish…and still hungry.

I started brainstorming ways that I could feel more prepared for days like this, and voila! The Pistachio Butter Chia Pudding was created. Similar to other chia and overnight oat recipes, this is something that is super easy and quick to make the night before. I can have a delicious, filling and healthy breakfast even if I only have a few minutes!

Not only is this recipe easy and budget-friendly, it’s totally versatile - you can mix and change it up however you like! Using the Nuttinosh Roasted Pistachio Butter as a base, this Pistachio Butter Chia Pudding recipe is perfect in a pinch.

Let’s Break It Down! Here’s what you need for your Chia Pudding:

• Chia seeds are a great component for breakfast because they are highly nutritious - packed with fiber, protein, and omega-3 fatty acids.

• I like to toss some unshelled pistachios in for an element of saltiness and a little crunch. Delicious!

• This recipe can be modified to be dairy-free OR dairy-friendly, so you can use your milk of choice! I like to use either almond or oat milk for their creaminess, but you can use your preferred milk.

• This wouldn’t be a Nuttinosh recipe without using pistachio butter, would it? Many recipes for overnight oats use regular peanut butter, so using Nuttinosh makes a delicious change-up! I like to use our classic Roasted Pistachio Butter in this recipe.

• Our maple syrup works as our “glue” to keep it all together and avoid separation, and add a distinctly sweet, almost caramel-y flavor to our chia pudding. For a low-sugar option, agave nectar makes a great sub-in!

You can follow this recipe below, or check out my recipe video right here on Instagram. Let’s power through those busy mornings, inspired by pistachios!

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Pistachio Butter Chia Pudding by Anosha Singh

Prep Time: 5 mins

Total Time: 5 mins

Makes 1 serving of chia pudding.

Ingredients:

• 2 tbsp chia seeds
• 1 tbsp pistachio kernels
• ½ cup plant based milk
• 1 tbsp Nuttinosh Roasted Pistachio Butter
• 1 tsp maple syrup

Directions:

1. Combine your chia seeds, pistachio kernels, milk, pistachio butter, and syrup into a seal-able container, like tupperware or a glass jar.
2. Seal your container and leave to refrigerate overnight.
3. The next day, mix well and enjoy with fresh fruit!