I love an easy grab-and-go breakfast for busy mornings. Recently, I’ve been experimenting with some of my favourite breakfast pudding flavours, which led to the creation of an unintentional breakfast series.
These Raspberry, Rose, and Pistachio Overnight Oat Breakfast Puddings combine the tartness of raspberries with the subtle floral notes of rosewater, all layered with creamy Greek yoghurt and wholesome oats. They're then topped with a sprinkle of slivered pistachios for a delicious crunch.
Ideal for prepping ahead, they’re ready to go when you wake up—making them perfect for busy mornings.
Whether you're a fan of grab-and-go breakfasts or just looking for something simple and wholesome, this recipe (along with the others in the series) is a delicious way to start your day.
Also in this breakfast pudding series: ‘Carrot Cake’ Overnight Oat Breakfast Puddings and Chocolate, Banana & Peanut Butter Overnight Oat Breakfast Puddings.
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Ingredients
Vegan option, Dairy-free option 
10 minutes (+ overnight setting time) 
4-6 Raspberry rose mixture
- 250g (2 cups roughly) frozen raspberries, thawed
- 1 tablespoon rosewater (optional)
Oat mixture
- 160g (2 cups) rolled oats
- 40g (1/4 cup) flaxseed meal/linseed meal
- 500ml (2 cups) milk of choice (I’ve used soy)
- 250g (1 cup) thick unsweetened Greek yoghurt
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Topping
- Roughly 1 cup thick unsweetened Greek yoghurt
- 1-2 tablespoons slivered pistachios
Method
- In a small bowl, mash the thawed raspberries with a fork, mixing in the rosewater until the raspberries become saucy. Set aside.
- In a medium-sized bowl, combine the rolled oats, flaxseed meal, milk, Greek yoghurt, maple syrup, and vanilla extract. Stir well to ensure all ingredients are evenly distributed.
- Add a large spoonful (about 1/4 cup) of the raspberry rose mixture to the oat mixture. Gently swirl it through, stirring 2-3 times.
- Divide the oat mixture between four glasses or small containers. Add a spoonful of the remaining raspberry mixture to each serving, followed by a generous dollop of Greek yoghurt. Smooth the yoghurt with the back of a spoon.
- Top each pudding with the remaining raspberry mixture and sprinkle with slivered pistachios.
- Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.
NOTES
- Dairy-Free/Vegan Option: For a dairy-free or vegan option, use plant-based milk and yoghurt.
- Rosewater: While rosewater adds a lovely floral flavour, it’s optional. If you’re unsure about the taste, you can start with less and adjust to your liking, or leave it out if you prefer.
- Customisable Sweetness: If you prefer a sweeter taste, you can adjust the amount of maple syrup to your taste or swap it with honey or sweetener of your choice.
- Optional Add-ins: Boost the protein/nutritional value by adding 2 tablespoons of vanilla protein powder to the oat mixture.
- Meal Prep Friendly: These puddings are perfect for meal prep. Make a batch at the beginning of the week, and you’ll have breakfast ready to go. They keep well in the fridge for up to 4 days.
- Chilling Time: While overnight is ideal for the best texture, if you're short on time, 3-4 hours of chilling will still yield a good result.
- Storage: These puddings will keep in the fridge for up to 4 days.
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