Orange Blossom Pistachio Overnight Oats

Name: Orange Blossom Pistachio Overnight Oats
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (180 g) old-fashioned rolled oats; 1½ cups (360 g) plain whole-milk yogurt, cold, unsweetened; 1½ cups (360 ml) whole milk, cold (any dairy or plant milk works); 2 tablespoons (24 g) chia seeds; 4 tablespoons (84 g) honey, plus extra for drizzling; 1 teaspoon (5 ml) orange blossom water; ¼ teaspoon (½ g) ground cardamom; ⅛ teaspoon (¾ g) fine sea salt; 1 medium (150 g) orange, zest finely grated (about 1 tablespoon), then peeled and segmented for topping; ½ cup (65 g) unsalted shelled pistachios, lightly toasted and roughly chopped; 1 tablespoon (1 g) dried edible rose petals (optional)

From the MyKitchenBank Kitchen

Creamy rolled oats soaked overnight in yogurt and milk, scented with orange blossom water and honey, then topped with crunchy pistachios and a pinch of cardamom. A fragrant, no-cook Middle Eastern-inspired breakfast that's ready when you wake up.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 4 jars (about 1¼ cups / 300 ml each)

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Ingredients

4 servings

For the oats
2 cups (180 g) old-fashioned rolled oats
1½ cups (360 g) plain whole-milk yogurt, cold, unsweetened
1½ cups (360 ml) whole milk, cold (any dairy or plant milk works)
2 tablespoons (24 g) chia seeds
4 tablespoons (84 g) honey, plus extra for drizzling
1 teaspoon (5 ml) orange blossom water
¼ teaspoon (0.5 g) ground cardamom
⅛ teaspoon (0.8 g) fine sea salt
1 medium (150 g) orange, zest finely grated (about 1 tablespoon), then peeled and segmented for topping
For the topping
½ cup (65 g) unsalted shelled pistachios, lightly toasted and roughly chopped
1 tablespoon (1 g) dried edible rose petals (optional)

Equipment (7)

Large mixing bowl
Liquid measuring cup
Measuring cups and spoons
Spatula or whisk
4 jars or lidded containers, 12 oz (350 ml) or larger
Small dry skillet (optional, for toasting pistachios)
Cutting board and knife

Steps

Before you start

Plan for at least 8 hours of chilling, so make this in the evening for breakfast the next morning.
Measure orange blossom water carefully with a measuring spoon. It is very strong, and too much tastes soapy.
Use old-fashioned rolled oats, not instant or steel-cut, for a creamy but still chewy texture.
Have 4 jars or containers with lids ready, each holding at least 1½ cups (350 ml).

1
Toast the pistachios
- Place the pistachios in a small dry skillet over medium heat.
- Toast, shaking the pan often, for 3 to 4 minutes.
- Tip onto a plate to cool completely, then chop roughly with a knife.
- Set aside about two-thirds for topping in the morning and keep the rest for mixing in.
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Ready when: Pistachios smell nutty and look slightly deeper green; they should not brown.
Tip: Pistachios scorch quickly. Remove them from the pan as soon as they smell toasty.
2
Zest the orange
- Finely grate the zest from the orange into a large mixing bowl, avoiding the bitter white pith.
- Then cut off the peel and pith, slice out the segments, and refrigerate them in a small covered container for the morning.
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Ready when: You should have about 1 tablespoon of fragrant zest.
Tip: Zest before cutting the orange; it's much easier to grate a whole fruit.
3
Whisk the base
- To the zest in the bowl, add the yogurt, milk, honey, orange blossom water, cardamom and salt.
- Whisk for about 1 minute until completely smooth and the honey has dissolved with no streaks.
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Ready when: The mixture is smooth, uniform and pourable with no honey clumps on the bottom.
Tip: If your honey is thick, stir it into the milk first so it dissolves easily.
4
Fold in oats
- Add the rolled oats, chia seeds and the reserved one-third of chopped pistachios to the bowl.
- Stir with a spatula for 30 seconds, making sure every oat is submerged.
- The mixture will look loose and soupy; this is correct.
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Ready when: No dry oats or chia clumps remain.
Tip: Stir again after 5 minutes if you can; chia seeds can clump if left undisturbed.
5
Portion into jars
- Divide the mixture evenly among 4 jars, about 1¼ cups (300 ml) each.
- Tap each jar on the counter to settle the contents and level the surface.
- Cover tightly with lids.
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Ready when: Each jar is filled about three-quarters full, leaving room for toppings.
6
Chill overnight
- Refrigerate the jars for at least 8 hours and up to 12 hours.
- During this time the oats absorb the liquid, soften and thicken to a creamy, spoonable pudding.
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Ready when: The oats are thick, creamy and tender, with no hard center when tasted.
Tip: Don't skip the full 8 hours or the oats will taste raw and chalky.
7
Loosen and taste
- In the morning, stir each jar well.
- If the oats are thicker than you like, stir in 1 to 2 tablespoons of cold milk.
- Taste and add a little extra honey if you want it sweeter.
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Ready when: The texture is creamy and slowly falls off a spoon.
8
Top and serve
- Top each jar with orange segments and the remaining toasted pistachios.
- Drizzle with a little extra honey and scatter over dried rose petals if using.
- Serve cold straight from the fridge.
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Ready when: Toppings sit in a colorful layer on the creamy oats.
Tip: Add pistachios just before eating to keep them crunchy.

Good to know

Tips

Brands of orange blossom water vary in strength; start with 1 teaspoon and add more in the morning if you want a stronger floral note.
Use whole-milk yogurt for the creamiest result; low-fat versions give a thinner, less rich texture.
Salt is small but important; it sharpens the sweetness and floral flavors.
Keep the pistachios separate until serving so they stay crunchy rather than soggy.

Make ahead

"Assemble the jars (without toppings) up to 3 days ahead and keep refrigerated. Toast and chop the pistachios ahead and store airtight; add the orange segments and pistachios on the day you serve."

Storage & reheating

"Refrigerator: untopped oats keep in covered jars for up to 3 days (the texture thickens over time, so stir in a splash of milk). Room temperature: do not leave out for more than 2 hours. Freezer: not recommended because the yogurt texture changes. Serve cold; no reheating is needed, though you can warm a portion gently in the microwave for 60 to 90 seconds if you prefer it warm."

Substitutions

plain whole-milk yogurt → Greek yogurt or a thick plant-based yogurt. Greek yogurt makes the oats thicker, so add 2 to 3 extra tablespoons of milk.
honey → maple syrup or date syrup. Use the same amount; date syrup gives a deeper, more traditional Middle Eastern flavor.
unsalted shelled pistachios → sliced almonds or walnuts. Toast the same way for best flavor.
orange blossom water → rose water. Use ½ teaspoon only, as rose water is more intense.