Orange Pistachio Overnight Oats

• 50 g (about 1/2 cup) — Old-fashioned rolled oats
• 170 g (about 3/4 cup) — Unsweetened soy milk
• 120 g, peeled and diced — Fresh orange
• 15 g, roughly chopped — Raw shelled pistachios
• 8 g (about 2 tsp) — Chia seeds
• 8 g (about 1 1/2 tsp) — Pure maple syrup
• 0.5 g (about 1/4 tsp) — Ground cinnamon
• 2 g (about 1/2 tsp) — Pure vanilla extract
• 0.2 g (small pinch) — Fine salt

Method

1. 1Combine the dry ingredientsAdd the oats, chia, cinnamon, and salt to a lidded jar and stir.Look for: The chia and cinnamon are evenly distributed through the oats.
2. 2Add the liquid ingredientsPour in the soy milk, maple syrup, and vanilla and stir for 60 seconds.1 minLook for: Every oat is submerged and no dry layer remains.
3. 3Let the oats settleWait 2 minutes, then stir again to break up any chia clumps.2 minLook for: The chia remains suspended and the mixture begins to thicken.
4. 4Chill overnightSeal the jar and refrigerate it undisturbed for 8 hours.480 minLook for: The oats are tender and the mixture briefly holds a spoon upright.Safety: Keep refrigerated at 40°F or colder.
5. 5Stir the chilled oatsStir the cold oat base from the bottom until uniformly creamy.Look for: No dense bottom layer or loose liquid remains.
6. 6Add orange and pistachiosTop with all the diced orange and chopped pistachios immediately before serving.Look for: The orange stays juicy and the pistachios remain dry and crisp.