skish
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Overnight oats with apricots and pistachios

Juicy apricots and crunchy pistachios for early summer.

  • 5 min
  • 1 serving
  • Vegetarian
  • International cuisine
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Overnight oats with apricots and pistachios

Per serving

Calories
399 kcal
Protein
17.1 g
Carbohydrates
61 g
Fat
11.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rolled oats45 g
  • Reduced-fat milk130 ml
  • Plain nonfat yogurt80 g
  • Apricots3
  • Pistachios12 g
  • Honey1 teaspoon

Contains: gluten, lactose, nuts,

In season: June – July

Method

  1. The night before, mix the oats with the milk, yoghurt and honey in a jar; cover and leave in the fridge overnight.
  2. In the morning wash the apricots, remove the stones and dice them.
  3. Roughly chop the pistachios.
  4. Stir the oats and serve with the apricots and pistachios.

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