Pistachio Coconut Oatmeal

Name: Pistachio Coconut Oatmeal
Total time: 30 min
Yield: 2 serving
Ingredients: 1/4 cup pistachios; 2 cups water; 1 cup old-fashioned rolled oats; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/3 cup coconut milk; 2 tablespoons maple syrup; 2 tablespoons pistachio; 2 tablespoons dark chocolate chips; 2 tablespoons flaked; 1 tablespoon hemp hearts

User Reviews

5

46 reviews

Excellent

Total Time
30 mins
Servings
2
Course
Breakfast
Cuisine
American

Pistachio Coconut Oatmeal

Iris Warren

Report

Pistachio Coconut Oatmeal combines rolled oats cooked with ground pistachios, cinnamon, and salt in water, then enriched with coconut milk, vanilla, and maple syrup. The oatmeal has a creamy texture with nutty and lightly sweet flavors. It is topped with roasted pistachios, flaked coconut, dark chocolate chips, and hemp hearts, adding contrasting textures and richness for a satisfying breakfast.

Description

In this recipe, pistachios are processed until crumbly but not buttery, then cooked with rolled oats, cinnamon, and salt in boiling water reduced to a simmer. This infuses the oatmeal with nutty flavor and a gentle spice from cinnamon. After cooking until thick and creamy, coconut milk, vanilla extract, and maple syrup are stirred in to add creaminess and sweetness without overpowering the pistachio notes. The final oatmeal is served topped with crunchy roasted pistachios, unsweetened flaked coconut for texture, dark chocolate chips for richness, and hemp hearts for added nutrition and slight nuttiness. The combination offers a balance of creamy, chewy, sweet, and crunchy elements, making the oatmeal an indulgent and textured start to the day.

This oatmeal is suitable for those who enjoy nut-forward breakfasts with a coconut twist and can be adjusted with extra maple syrup or coconut milk for sweetness and creaminess to taste.

Share:

I Made This!

4 people made this

Print

101 people printed this

Save this

19 people saved this

Ingredients

Servings

1/4 cup pistachios roasted
2 cups water
1 cup old-fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup coconut milk plus extra for drizzling
2 tablespoons maple syrup plus extra for drizzling
2 tablespoons pistachio for topping, chopped
2 tablespoons dark chocolate chips or chocolate chunks
2 tablespoons flaked unsweetened coconut
1 tablespoon hemp hearts for topping

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Place the pistachios in a food processor or pulse until small crumbs remain - almost like pistachio powder. You don't want it to turn to butter! Set the pistachio crumbs aside.
Bring the water to boil. Add the oats and the salt and cinnamon and reduce the heat to a simmer. Stir in the ground pistachios. Cook, stirring often, until the oats are thick and creamy, about 10 to 15 minutes. Turn off the heat. Stir in the vanilla extract and coconut milk. Stir in the maple syrup.
Serve the oatmeal and top with extra pistachios, flaked coconut, dark chocolate and hemp hearts.