The viral pistachio-kataifi flavour, in breakfast form, with no pastry.
From the shop
- Jumbo Oats or Rolled Oats
- Terra Siciliae Pistachio Cream
- Dubai Chocolate Pistachio Cream (optional, for the top)
- Jaggery Powder or Coconut Blossom Sugar
- Organic Greek Yogurt
- Chia Seeds
- Himalayan Pink Salt (fine)
- Manuka Honey MGO100+ or Honey & Lavender
- Sottolestelle Biscuits with Pistachio (optional, for crunch)
You will also need
- 200 ml milk of your choice
Serves 2
Method
- Mix 80 g oats, 1 tbsp chia seeds, 200 ml milk of your choice (or Greek yogurt thinned with a little water), 1 tsp jaggery and a tiny pinch of pink salt.
- Swirl 2 tbsp pistachio cream through the oats. Don't mix it in completely; you want ribbons.
- Cover and chill overnight.
- In the morning, top with a spoonful of Greek yogurt, a teaspoon of Dubai chocolate pistachio cream, ½ tsp honey & lavender and some crushed Sottolestelle pistachio biscuits.
- Optional: top with a few fresh berries.