Remember that viral Dubai pistachio chocolate trend? Yeah, this is that vibe-but in breakfast form. These pistachio baked oats are fluffy, cake-like, and secretly high-protein. I made them for breakfast and a toddler actually danced while eating them, so I'd call that a win.
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Why you'll love this recipe
Baked oats. They're like cake for breakfast, just like our blueberry chocolate baked oats and chocolate cherry oatmeal.
Dessert for breakfast. These are indulgent but packed with protein-similar to my peanut butter chocolate banana overnight oats or cookie dough overnight oats.
Trendy pistachio vibes. Pistachio is having a viral moment, so is strawberry matcha if that's more your vibe.
Ingredients and substitutions
Banana. You want bananas that are practically black as they will give you the best sweetness.
Rolled oats. Provide texture and structure. I don't recommend other types of oats as they absorb liquid differently, but if you don't like the rolled oats texture, try blending them (it'll be like a dense muffin).
Protein powder. Use vanilla or chocolate for best flavour - the one in the picture is vanilla, but chocolate tastes realllllllyy good. I recommend vegan protein as it won't leave an odd aftertaste.
Pistachio spread. The star ingredient. It can be difficult to find and can be slightly exxy but if you're after a decadent treat, it is well worth it.
Pistachios. Adds crunch and a pop of flavour on top. You want to make sure they don't have the shells.
Please check the recipe card for full list of ingredients and quantity.
How to make pistachio baked oats
Step 1: Lightly heat most of the pistachio spread (reserve a spoonful for topping) until just pourable. Line the base of your baking dish with baking paper, spread the pistachio in an even layer, and place the dish in the freezer for 10-15 minutes until set.
Step 2: Preheat to 160°C (320°F).
In a bowl, mash the banana, then whisk in the egg. Add the rest of the ingredients until combined.
Step 3: Remove the dish from the freezer and remove the pistachio layer.
Step 4: Lightly grease the pan then pour in half the oat mixture. Add the set pistachio layer on top. Spread the remaining oat mixture on top to cover.
Step 5: Bake until set and slightly golden at the edges. Let cool for 10 minutes before slicing.
Top with additional pistachio cream and crushed pistachios (optional)
My Top Tip
Pistachio Layer. Freezing the pistachio spread first stops it from sinking into the batter while baking and gives you that gooey, Nutella-style layer in the middle.
If you don't want to go through the extra effort (totally fine!), just mix the pistachio cream into the mixture.
Storing and freezing baked oats
Once completely cooled, store slices in an airtight container with a paper towel on the bottom to prevent condensation. Keep in the fridge for up to 5 days.
If you don't plan on eating within the 5 days, you can freeze by wrapping in plastic wrap or aluminium for up to 3-6 months. I have extra tips and tricks for freezing baked oats if you need.
My Top Tip: Let the baked oats cool completely before sealing them. Trapping heat creates condensation, which makes the tops soggy.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Pistachio spread is key to getting that rich, dessert-like flavour-it's smooth, sweet, and almost tastes like pistachio Nutella. It gives the baked oats a creamy texture and a more indulgent flavour compared to using whole pistachios, which mostly add crunch.
Pistachio butter (the unsweetened kind) is less sweet and has a stronger, earthier pistachio flavour. It works well if you want to reduce sugar, but you might need to add an extra tablespoon of maple syrup to balance the flavours.
My Top Tip: Pistachio spread melts beautifully for that gooey middle layer, while whole nuts or plain butter won't create the same creamy texture.
Reheat slices in the microwave for 20-30 seconds until just warmed through. You can also heat them in the oven at 160°C (320°F) for 5-8 minutes if you want a slightly crisp top.
My Top Tip: Add a drizzle of pistachio spread or yogurt on top after reheating to bring back that just-baked indulgence.
Other baked oatmeal recipes
Or, you can have a browse through my baked oats recipes for more delicious eats.
Recipe
Pistachio Baked Oats
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Equipment
- Large and Deep Container, approx 26 x 6.5cm (pictured). If using different size, may need to adjust cooking times
Ingredients
- 100 g (3 ½ oz) banana, mashed (approx. 1 banana) substitutions Note 1
- 1 egg
- 170 g (2 cups) rolled oats
- 100 g (¾ cups) flour
- 55 g (½ cups) protein powder, optional, vanilla or neutral, see Note 2
- 60 g (½ cups) chia seeds, optional but recommended
- 310 ml (1 ¼ cups) milk, substitutions note 3
- 100 g (1 cups) pistachio cream/spread
- 20 g (3 tablespoon) pistachios
Instructions
Prepare pistachio layer
- Lightly heat most of the 100 g (1 cups) pistachio cream/spread (reserve a spoonful for topping) until just pourable. Line the base of your baking dish with baking paper, spread the pistachio in an even layer, and place the dish in the freezer for 10-15 minutes until set.
Prepare baked oats
- Preheat oven to 160°C (320°F).
- In a bowl, mash the 100 g (3 ½ oz) banana, then whisk in the 1 egg. Add 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 60 g (½ cups) chia seeds310 ml (1 ¼ cups) milk and combine.
- Remove the dish from the freezer and remove the pistachio layer. Lightly grease the pan then pour in half the oat mixture.
- Add the set pistachio layer on top then spread the remaining oat mixture on top to cover.
- Bake for 40-50 minutes or until set and slightly golden at the edges. Top with remaining pistachio cream/spread and 20 g (3 tablespoon) pistachios. Let cool for 10 minutes before slicing.
Glass & Aluminium Work In Dubai
Impressive! Thanks for sharing this.