Prep to perfection: Overnight oats with pistachio, coconut & cardamom

Start the day right thanks to these sweet yet fresh overnight oats with a delicious pistachio crunch. 

If you ever find yourself falling victim to the 11am snack attack or lacking the oomph to get through the day, this breakfast will help you feel full until lunchtime and give you long-lasting energy.  


With pistachios, coconut milk, cardamom and rose water – this yummy breakfast has a lovely crunch and lots of flavour. I love to make a big batch, divide into pots and store in the fridge for the rest of the week. Want to try that? Simply multiply the ingredient amounts by the number of days you want to make. Pre-preparing your breakfast is the best way to have a bit more time to yourself in the mornings – and who doesn’t love that? 


Servings: 1 

Cooking time: 10 minutes (and leave overnight) 


  • 40 g oat flakes 
  • 120 ml coconut milk (not the canned one, regular plant-based coconut milk) 
  • 1 tbsp maple syrup 
  • ½ tsp ground cardamom 
  • 1 tbsp rose water 
  • 1 tbsp pistachios, finely chopped (+ extra) 
  • Optional: pistachio paste and rosebuds 


  1. Mix the oat flakes with the coconut milk, maple syrup, cardamom powder, pistachios and rose water. 
  2. Place in the refrigerator overnight. 
  3. Stir all ingredients together again and finish with extra pistachios and pistachio paste and rose petals (optional).


Winnie Verswijvel

Winnie Verswijvel

Trading her psychology books for cookbooks, Winnie Verswijvel now creates recipes and writes culinary articles for various clients. A woman of many talents, she also doubles as a food stylist and steps behind the camera to shoot pictures of the delicious plates she makes.  

This Flemish food lover fell in love with Amsterdam, where she has been turning her kitchen upside down for several years now. Often found strolling local markets carrying a huge pile of vegetables, Winnie does not shy away from a little spice and is always on the lookout for surprising flavours.