American Pistachio Instant Oats

By Chef Grant Crilly

American Pistachio Instant Oats

Your favorite easy breakfast foods just got an upgrade. Just as easy, just as fast but tastier and healthier than ever. Make a big batch and keep them ready for any day of the week.



150g American pistachio kernels (1 ¼ C.)

150g instant rolled oats (1 ½ C.)

50g golden raisins (⅓ C.)

30g brown sugar (3 Tbs. packed)

2g salt (½ tsp.)


Place nuts in food processor and pulse on and off until course meal, about 10 short pulses. Add oats and pulse a few more times to mix.

Airtight jars for up to 8 weeks.

To Cook
Boil 3/4C mix with 1C water for about 1-2 minutes and let cool, serve with more crumbled pistachios!

Add 3/4C mix to smaller jars, then just add 1C boiling water, screw lid back on and let sit for 3 minutes. And enjoy. Or add water and microwave for 1 minutes on high.


More Recipes From This Chef

This is a great product that showcases the pistachio at its best in my mind, green, savory and awesome texture. This simple crumb can be made in minutes and stored in a jar for later use. Simply brush your favorite meats or seafoods with egg then sprinkle with the American
Just like your favorite coconut macaroons, these have all the chewey, gooey crispy texture you’ve grown to love but with all the nutrition that comes with eating green American Pistachios. Just mix and bake and you’re golden… well, green.