Name: Baklava Overnight Oats Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons raw pistachios (or roasted unsalted pistachios); 1 tablespoon almond flour; 1 tablespoon walnuts (or pecans or more pistachios); 1/8 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1/4 teaspoon lime zest; 1 tablespoon maple syrup; 1 1/4 cups old fashioned oats; 1 tablespoon chia seeds; 1/4 teaspoon lime zest; 1 tablespoon or more maple syrup; 1/4 teaspoon vanilla extract; 3/4 to 1 cup nondairy milk (such as almond, oat, soy, or coconut milk); 2 tablespoons nondairy yogurt; Fruits of choice such as oranges, banana, or berries; Optional: Hemp seeds; Optional filo crisp: 1 filo sheet, 1 teaspoon brown sugar, 1/4 teaspoon cinnamon, oil for brushing

Introduction

Baklava Overnight Oats combine the rich flavors of baklava with the convenience of a make-ahead breakfast. This creamy, nutty, and spiced dish is perfect for busy mornings when you want something nutritious yet indulgent. Enjoy the sweet crunch of pistachios and walnuts blended with warm cinnamon and bright lime zest.

A clear glass cup filled with three layers: the bottom layer is a creamy white yogurt mixed with small black chia seeds and tiny orange pieces, giving it a thick texture; the middle layer is a dense mixture of crunchy chopped nuts in green and brown shades; on top, a bright orange slice of mandarin is placed slightly leaning against the nuts. The cup is set on a wooden cutting board with a white marbled texture background. There is a peeled mandarin segment placed on the board in the front right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons raw pistachios (or roasted unsalted pistachios)

1 tablespoon almond flour

1 tablespoon walnuts (or pecans or more pistachios)

1/8 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 teaspoon lime zest

1 tablespoon maple syrup

1 1/4 cups old fashioned oats

1 tablespoon chia seeds

1 tablespoon or more maple syrup

1/4 teaspoon vanilla extract

3/4 to 1 cup nondairy milk (such as almond, oat, soy, or coconut milk)

2 tablespoons non-dairy yogurt

Fruits of choice such as oranges, banana, or berries

Instructions

Step 1: Prepare the baklava nut mixture by chopping the pistachios, almond flour, and walnuts (or pecans) into a coarse texture using a food processor or knife. Combine this with salt, lime zest, cinnamon (if using), and maple syrup. Mix until slightly sticky.

Step 2: Heat the nondairy milk until hot, either in a saucepan or microwave. In a bowl, combine oats, chia seeds, maple syrup, vanilla extract, non-dairy yogurt, lime zest, and 3/4 cup of the warm milk. Stir well, then fold in about one-quarter to one-third of the nut mixture. Let sit for 5 to 10 minutes to allow oats to absorb liquid.

Step 3: If the oat mixture is too thick, add additional nondairy milk 1 to 2 tablespoons at a time until desired consistency is reached.

Step 4: Transfer the oats into jars or bowls for serving. Top with the remaining nut mixture and optional hemp seeds. Add sliced fruits such as oranges, bananas, or berries on top.

Step 5 (Optional): For a crisp filo topping, brush a filo sheet with oil, sprinkle with a mixture of 1 teaspoon brown sugar and 1/4 teaspoon cinnamon, and bake at 350°F (175°C) for about 10 minutes until crisp. Break into pieces and serve on the side or as a garnish.

Tips & Variations

Use roasted nuts for a deeper flavor or try replacing almond flour with extra chopped nuts for added texture.

Add a pinch of cardamom for an extra Middle Eastern spice touch.

Swap the nondairy yogurt for regular yogurt if you prefer dairy.

Try different fruits for topping based on season, such as pomegranate seeds or figs.

FAQs

Can I use different nuts in this recipe?

Yes, you can substitute walnuts with pecans or use more pistachios in place of almond flour. Choose whichever nuts you prefer or have on hand, keeping the total quantity similar.

Is it necessary to heat the nondairy milk?

Heating the nondairy milk helps the oats absorb the liquid better and softens the chia seeds slightly, enhancing the texture. However, you can use cold milk if preferred; just expect a longer soaking time.