Italian overnight Pistachio Porridge with orange & thyme

This overnight oat recipe is fresh, light and green using some of Italies most beautiful products: grapes, oranges,  zucchini, honey and of course: pistachios!! 

By toasting the pistachios you bring out their nutty flavour even better. The grated zucchini adds great nutrients to your breakfast and it makes them oats super creamy, without ruining the flavour. Try it and be amazed.

X
Fleur

Servings: 1

Time: Prep. time: 15 minutes

Ingredients:

Overnight oats:

• 1 ripe banana (the browner = the sweeter, the better!)
• 30 gr oats (about 4 tablespoons)
• 1/4 zucchini
• 150 ml rice-coconut milk
• 1 tablespoon pistachio butter*
• zest of 1 organic orange (or to taste)
• small bunch of fresh thyme
• 1 sprig of fresh rosemary (only use the leaves)

*you can buy pistachio butter in organic supermarkets, the internet or make it yourself! Just blend roasted pistachios until smooth with a pinch of seasalt and optional other flavours, like you make peanutbutter. Check out http://www.coffeeandquinoa.com/2013/04/homemade-pistachio-butter/.

Toppings:

• 30 gr pistachios
• 1 teaspoon good quality honey (optional)
• 100 gr green grapes (or use two green kiwi's or 1 grated pear)

Method:

Overnight oats:

1. Grate the zucchini using a box grater and mash the banana using a fork or blender until creamy.
2. Chop up the rosemary leaves and thyme as fine as you can.
3. Grate the orange and put the zest aside.
4. In a bowl mix together oats, milk, zucchini, smashed banana, herbs, orange zest and pistachio butter. Cover the bowl and put it in the fridge to set overnight or for at least a couple of hours, until the oats have soaked up the moisture of the milk and have become soft.
5. Next morning (or couple of hours later) toast the pistachios in an oven for about 5-7 minutes on 175degrees C or in a frying pan, until slightly golden from the outside and they smell delicious, and chop them roughly.
6. Wash and chop up the grapes (or green kiwi/pear).
7. Top your porridge with pitachios, grapes and optional drizzle of honey. Enjoy!