Almond milk? That’s old news, baby. Behold—Pistachio Milk.
The combination of this hazelnut-almond butter, caramel-y dates and this badass (yes) pistachio milk is perfect. I have been on the overnight oats kick for quite some time and I can say for the first time in years I do not miss the parfait! This is a great way to replace some dairy in your diet with delicious, creamy nut milk.
If you want to give nut milk a shot, I suggest purchasing a nut milk bag. I love the one I got here on Amazon. Now they’re offering 2 for 1! Prior to my nut-milk-bag life, I was using a cheesecloth and it was really messy. Unless you don’t mind grounds of wet nuts all over your counter top and/or floor, then you should definitely not get a nut milk bag.
I feel more energized in the morning with this for breakfast and I seriously cannot wait to eat it when I wake up! It’s super easy and low maintenance. Perfect for out-the-door early mornings and for people who should be out-the-door but are late, a.k.a me.
You can put this in a mason jar, layering it up the night before, and just grab it before you leave or take your time (me again) and savor it on the couch with your socks and sweater even though you live in Florida but keep it cold in the apartment so you can pretend like you live somewhere with actual weather. 🙂
Yum, right? I made it for Matt too and he loves it.
“Amazing,” says Man Who Endured An Entire Conversation About Oatmeal.
The hazelnut-almond butter is super easy if you have a food processor, even a totally mediocre food processor will do. One time I ran out of almonds and want/needed to make some almond butter. It turned into a real tragedy when I supplemented with equal parts hazelnuts. And then, I never went back. It’s become a staple in our house and since upgrading to the pretty and quiet Kitchenaid 7-Cup, I can make larger amounts of it which really makes me happy. Making your own nut butter is so simple: Roast some nuts, put ’em in your food processor and press a button.
That’s seriously it! (Okay, real recipe is at the bottom.) Feel free to play up the flavors and go for different varieties. Cayenne pepper? Do it. Espresso powder? You know you want to. Cocoa powder? You were probably already thinking that.
As for the date paste, I soak those with water in the jar I’m going to keep them in and when they’re soft enough, I blend them up. Add a little sea salt, vanilla if you’re feeling sweet, and there ya go. Date paste. You can use this as a sugar replacement, top on your newly-discovered overnight oats, or eat from the jar with a spoon and then take that spoon and dig into your also-newly-discovered hazelnut-almond butter. Hi, dessert in 5 seconds.
See? It’s the end of the jar already. The struggle is real.
For the nut milk, the procedure is simple—soak, strain, blend & strain again.
I top my oats juts before I eat them—fruit, nut butter, dates, seeds—but if I know I’ll be in a hurry, I’ll layer them evenly in an airtight container the night before. I find the texture is better if it’s not entirely mixed together.
- 1/2 cup rolled oats
- 3/4-1 cup milk of choice
- 1 tsp chia seeds
- Combine all ingredients and let sit overnight (at least 30 minutes)
- Add in whatever toppings you like in layers or you can top your oats in the morning.
This recipe can be used with any kind of nut milk. For my almond and hazelnut versions, I add 1 tsp cinnamon to this recipe.
- 1 cup shelled unsalted pistachios
- 3-3 1/2 cups water
- 1 vanilla bean or 2 tsp quality vanilla extract
- 1 fresh medjool date
Special tools: 1 Cheesecloth or nut milk bag (highly recommended)
- Soak nuts in water overnight or at least 6 hours.
- Drain nuts and add in blender with remaining ingredients.
- Strain milk, in batches, either through nut milk bag or cheesecloth into large bowl or jar.
- Squeeze grounds in bag over container for more milk.
- Refrigerate for at least an hour before using.
This is my go-to nut butter. It’s really important to not add any liquid even though you feel like nothing is happening in your food processor. Scrape down the sides every now again and be patient! The natural oils from the nuts will begin to release and will provide enough moisture for the creamy nut butter to develop. Feel free to double the recipe or substitute any kind of nuts you like.
- 1 cup unsalted hazelnuts
- 1 cup unsalted almonds
- a few cracks of sea salt
- 1 tsp quality vanilla extract
Special tools: Food processor
- Roast nuts at 350° for 15 minutes. Remove from oven and let cool to touch.
- Place remaining ingredients in food processor and blend for 10 minutes, scraping down sides every few minutes.
- Store in airtight container in refrigerator.
This recipe can be tweaked for your needs by adding or reducing the amount of water. The less water, the more thick and caramel-y the dates are. With more liquid, you will achieve more of a date syrup*
- 1 cup dates (I use medjool—soak dried dates for longer)
- 1 small jar/container
- 1 pinch salt
- Soften your dates by soaking them in water. I keep it simple and just put them in a jar and fill the jar with water.
- Once they are soft, add to food processor with pinch of salt.
- Blend to desired consistency.
- Store in airtight container.
*For more of a sweet syrup, add fresh lemon juice a tsp at a time.