Description
This Baklava Overnight Oats recipe combines the rich, nutty flavors of traditional baklava with the convenience of a healthy, make-ahead breakfast. Featuring a mix of chopped nuts, cinnamon, lime zest, and maple syrup, layered with creamy nondairy yogurt and oats soaked overnight, it’s a delicious and nutritious start to your day. Topped with fresh fruits and an optional crispy filo garnish, it’s a delightful twist on classic overnight oats with a baklava-inspired flair.
Ingredients
Scale
Nut Mixture
- 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
Oat Mixture
- 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
Toppings
- 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
Instructions
- Make the baklava nut mixture: Chop the pistachios, almond flour, and walnuts (or pecans) into a coarse texture using a food processor or knife. In a bowl, combine the chopped nuts with salt, lime zest, cinnamon if using, and maple syrup, stirring until you get a slightly sticky nut mixture.
- Prepare the oat mixture: Heat the nondairy milk until hot, either on the stovetop or in the microwave. In a separate bowl, combine the oats, chia seeds, maple syrup, vanilla extract, nondairy yogurt, and lime zest. Pour in 3/4 cup of the heated nondairy milk and mix everything until well combined. Fold in about 1/4 to 1/3 of the nut mixture. Allow the mixture to sit for 5 to 10 minutes to let the oats absorb some of the liquid.
- Adjust consistency: If the oat mixture is too thick after sitting, add more nondairy milk in small increments (1 to 2 tablespoons at a time) until your desired consistency is reached.
- Assemble the jars: Transfer the oat mixture into mason jars or serving containers. Top with the remaining nut mixture, a sprinkle of hemp seeds if desired, and fresh fruits such as sliced oranges, bananas, strawberries, or blueberries.
- Refrigerate: Store the assembled jars in the refrigerator for up to four days to allow flavors to meld and to keep the oats chilled.
- Optional filo crisp: To add a crispy baklava-inspired topping, brush a filo sheet lightly with oil, then sprinkle with a mixture of 1 teaspoon brown sugar and 1/4 teaspoon cinnamon. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until crisp. Break into pieces and serve alongside or as a topping on the oats.
Notes
- You can substitute almond flour with more nuts like walnuts, pecans, or pistachios if preferred.
- Heating the nondairy milk helps the chia seeds activate and enhances the flavor of the oats.
- Be sure to adjust the milk quantity to your preferred oat consistency.
- The recipe is vegan and can be tailored gluten-free if certified gluten-free oats are used.
- The filo crisp topping is optional but adds an authentic crunchy baklava element to the dish.
- Store in the refrigerator and consume within four days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (optional filo crisp baking)
- Category: Breakfast
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: baklava overnight oats, vegan breakfast, healthy oats, vegan overnight oats, Mediterranean breakfast, no-cook oats, pistachio oats, cinnamon oats
