Ingredients
Directions
Add the oats and chia seeds: Split the oats and chia seeds between two 16-ounce mason jars.
Add the milk: Split the milk between the two mason jars (1 cup of milk in each jar).
Add the maple syrup, if using: Split the maple syrup between the two mason jars and stir well.
Add the cherries: Split the sweet and tart cherries between the two mason jars, adding them on top. It’s okay if some get submerged in the liquid.
Place a lid on each mason jar and store in the refrigerator for 6–8 hours.
Meanwhile, toast the pistachios: Heat a small saucepan on medium heat. Add the pistachios and toast, tossing and stirring occasionally, until slightly browned, about 3 minutes. Remove from heat and transfer the nuts to a small bowl to cool.
Once cooled, cover and set pistachios aside until oats are ready to eat. (You want to add the pistachios after the oats have sat overnight to prevent the pistachios from getting soggy.)
When oats are ready, stir in the pistachios and enjoy!
Chef's Notes
Substitutions
Instead of oats, try quinoa flakes, which are rolled quinoa (similar to oats). You can find them in specialty grocery stores or online.
In place of chia seeds use flax meal.
Instead of cherries, try blueberries, organic strawberries, organic peaches, or organic nectarines.
In place of pistachios, use your favorite nuts like almonds, cashews, or pecans.
Sugar-free
Use date paste or other fruit paste in place of maple syrup.
Add sliced banana for natural sweetness instead of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Add the oats and chia seeds: Split the oats and chia seeds between two 16-ounce mason jars.
Add the milk: Split the milk between the two mason jars (1 cup of milk in each jar).
Add the maple syrup, if using: Split the maple syrup between the two mason jars and stir well.
Add the cherries: Split the sweet and tart cherries between the two mason jars, adding them on top. It’s okay if some get submerged in the liquid.
Place a lid on each mason jar and store in the refrigerator for 6–8 hours.
Meanwhile, toast the pistachios: Heat a small saucepan on medium heat. Add the pistachios and toast, tossing and stirring occasionally, until slightly browned, about 3 minutes. Remove from heat and transfer the nuts to a small bowl to cool.
Once cooled, cover and set pistachios aside until oats are ready to eat. (You want to add the pistachios after the oats have sat overnight to prevent the pistachios from getting soggy.)
When oats are ready, stir in the pistachios and enjoy!
