Contents

Inspired by the viral Dubai chocolate pistachio bar trend, these overnight oats layer rich cocoa-spiked oats with crunchy pistachios and a rose-scented cream-cheese swirl. The result is a breakfast that feels indulgent yet comes together in just minutes, no cooking required!

I first made this on a whim after spotting the Dubai bar craze, and it felt like dessert for breakfast. I couldn’t believe how luxurious it tasted! Each spoonful delivers creamy, chocolatey comfort balanced by nutty crunch and a hint of floral sweetness. It’s the ultimate “treat-yourself” morning and perfect for when you want something special waiting in the fridge.

Equipment Needed

2 wide-mouth jars or small bowls with lids
Measuring cups and spoons
Small whisk or fork
Spoon for serving

Timings & Servings

Prep time: 10 minutes
Soak time: Minimum 4 hours (ideally overnight)
Total time: 10 minutes active
Yields: 2 servings

Nutritional Information (per serving)

Calories: 380 kcal
Fat: 16 g
Carbs: 48 g
Protein: 12 g
Fiber: 6 g
Sugar: 18 g

Ingredients

1 cup (90 g) old-fashioned rolled oats
1 cup (240 ml) milk of choice (dairy, almond, oat)
2 tbsp unsweetened cocoa powder
2 tbsp Greek yogurt or cream cheese, softened
2 tbsp date syrup or honey
2 tbsp rose water (optional, for that floral note)
¼ cup (30 g) shelled pistachios, roughly chopped
Pinch of fine sea salt

Instructions

Mix base: In a bowl, whisk together oats, cocoa powder, sea salt, and milk until evenly combined.
Sweeten & scent: Stir in date syrup (or honey) and rose water until smooth.
Layer jars: Divide half of the oat mixture between two jars. Top each with 1 tbsp softened cream cheese (or Greek yogurt), gently swirling with a spoon.
Add crunch: Sprinkle 2 tbsp chopped pistachios over the swirl.
Top & soak: Spoon remaining oats over the nuts. Seal jars and refrigerate at least 4 hours or overnight.
Serve: Before eating, stir gently to combine layers. Add extra pistachios or a drizzle of date syrup if desired.

Hints, Tips & Substitutions

Vegan option: Use coconut-milk yogurt and maple syrup instead of Greek yogurt and honey.
Extra protein: Fold in a scoop of chocolate protein powder with the oats.
More floral: Increase rose water to 1 tbsp, or swap for orange blossom water.
Crunch boost: Stir in 1 tbsp chia seeds with the oats for additional texture and fiber.
Make-ahead: Prep up to 2 days in advance—just add pistachios right before serving to keep them crunchy.

Enjoy this luxurious, no-cook breakfast that feels like a decadent dessert—ready to grab straight from the fridge!

Decadent Dubai Pistachio Chocolate Bar Style Overnight Oats

Ella Cooks

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Prep Time 10

Resting Time 4

Course Breakfast

Cuisine American

Servings

Calories 380 kcal

Equipment

2 wide-mouth jars or small bowls with lids
Measuring cups and spoons
Small whisk or fork
Spoon for serving

Ingredients

▢ 1 cup 90 g old-fashioned rolled oats
▢ 1 cup 240 ml milk of choice (dairy, almond, oat)
▢ 2 tbsp unsweetened cocoa powder
▢ 2 tbsp Greek yogurt or cream cheese softened
▢ 2 tbsp date syrup or honey
▢ 2 tbsp rose water optional, for that floral note
▢ ¼ cup 30 g shelled pistachios, roughly chopped
▢ Pinch of fine sea salt

Instructions

Mix base: In a bowl, whisk together oats, cocoa powder, sea salt, and milk until evenly combined.
Sweeten & scent: Stir in date syrup (or honey) and rose water until smooth.
Layer jars: Divide half of the oat mixture between two jars. Top each with 1 tbsp softened cream cheese (or Greek yogurt), gently swirling with a spoon.
Add crunch: Sprinkle 2 tbsp chopped pistachios over the swirl.
Top & soak: Spoon remaining oats over the nuts. Seal jars and refrigerate at least 4 hours or overnight.
Serve: Before eating, stir gently to combine layers. Add extra pistachios or a drizzle of date syrup if desired.
Hints, Tips & Substitutions

Notes

Hints, Tips & Substitutions

Vegan option: Use coconut-milk yogurt and maple syrup instead of Greek yogurt and honey.
Extra protein: Fold in a scoop of chocolate protein powder with the oats.
More floral: Increase rose water to 1 tbsp, or swap for orange blossom water.
Crunch boost: Stir in 1 tbsp chia seeds with the oats for additional texture and fiber.

Make-ahead: Prep up to 2 days in advance—just add pistachios right before serving to keep them crunchy.