In a jar or small bowl, whisk together the non-dairy milk, pistachio butter, maple syrup, and vanilla extract until the pistachio butter dissolves completely.

Mix in the quick oats and chia seeds evenly throughout the liquid mixture.

Stir in ¼ teaspoon of matcha powder into the mixture.

Cover the jar or bowl and place it in the refrigerator to chill and soak overnight or for at least 4 hours.

The next morning, top with non-dairy yogurt, fresh raspberries, and chopped pistachios.