Pistachio Rose Baked Oats — An oat-forward take on a dessert favorite, with a carefully balanced contrast of flavor and texture.
- Yield
- 4 servings
- Time
- 50-60 min
Ingredients for Pistachio Rose Baked Oats
- 1 cup (90 g) certified gluten-free rolled oats
- 1/2 cup (60 g) certified gluten-free oat flour
- 1/4 cup (30 g) gluten-free whey-casein protein powder
- 1 tsp (4 g) gluten-free baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 large egg
- 3/4 cup (180 g) plain Greek yogurt
- 1/2 cup (120 ml) milk
- 2 tbsp (40 g) maple syrup
- 1 tsp (5 ml) vanilla extract
- 1/4 cup (30 g) chopped pistachios
- 2 tbsp (22 g) white chocolate chips
- 1/4 tsp (1 ml) culinary rosewater
How to Make Pistachio Rose Baked Oats
- Heat a conventional oven to 350°F (180°C). Grease a shallow 7-inch (18 cm), 1-quart (1-liter) baking dish.
- Whisk oats, oat flour, protein powder, baking powder and salt. Separately whisk egg, yogurt, milk, maple syrup and vanilla; stir into the dry mixture. Rest 5 minutes.
- Add rosewater with the wet ingredients. Fold in chocolate and half the pistachios; scatter the remaining nuts on top.
- Spread in the dish. Bake 25-35 minutes until the center is set and a tester inserted away from fruit or filling has moist crumbs but no wet batter.
- Rest 10 minutes. Divide into four portions and add any reserved serving toppings.
Cinema Finish
Use the listed topping for a clean finish. Slice chilled cakes and bars with a warm, dry knife; serve plated desserts on simple cream-colored ceramics. Additional garnishes in the illustrative image are optional and are not included in the recipe quantities.
Storage
Refrigerate covered for up to 3 days. Keep chilled until serving.
Recipe and image note
Editorially reviewed, not kitchen-tested. The image is an AI-generated styling illustration, not a photograph of a tested result. Use certified gluten-free oats and oat flour and check all ingredient labels; avoid cross-contact. US volume measures are approximate; metric weights govern. No verified nutrition values are supplied.
Source: Oat Indulgence, pages 21, 22