I like this recipe because it transforms simple pantry ingredients into a breakfast inspired by the classic flavors of baklava. The nut mixture adds a rich and slightly sticky texture that reminds me of the filling in the traditional dessert.
Another reason I enjoy making these oats is the convenience. I can prepare everything in advance and store it in jars, making busy mornings much easier.
I also appreciate how customizable the recipe is. I can change the nuts, fruits, or milk depending on what I have available.
Finally, I love the balance of textures. The creamy oats, crunchy nuts, and fresh fruit create a satisfying and flavorful breakfast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 cup 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 non-dairy yogurt fruits of choice such as oranges, banana, or berries
Optional filo crisp 1 filo sheet oil for brushing 1 teaspoon brown sugar 1/4 teaspoon cinnamon
Directions
I start by preparing the baklava-inspired nut mixture. I chop the pistachios and walnuts using a knife or food processor until they form a coarse mixture. I transfer the nuts to a bowl and add almond flour, salt, lime zest, and cinnamon if I decide to include it.
Next, I stir in the maple syrup and mix everything until the nut mixture becomes slightly sticky and well combined.
To prepare the oat mixture, I heat the non-dairy milk until it becomes hot but not boiling. In a bowl, I combine the oats, chia seeds, maple syrup, vanilla extract, yogurt, and lime zest.
I pour in about 3/4 cup of the heated milk and mix everything together until well combined. Then I fold about one-quarter to one-third of the nut mixture into the oats.
I let the mixture sit for about 5 to 10 minutes so the oats can absorb some of the liquid. If the mixture becomes too thick, I add a small amount of additional milk until it reaches the texture I like.
After that, I transfer the oat mixture into jars or serving bowls. I sprinkle the remaining nut mixture on top and add sliced fruit such as oranges, bananas, strawberries, or blueberries.
For an optional crunchy topping, I brush a filo sheet with oil, sprinkle it with brown sugar and cinnamon, and bake it for about 10 minutes until crisp. Once cooled, I break it into small pieces and use it as a topping.
Finally, I place the jars in the refrigerator and let the oats chill overnight before serving.
Servings And Timing
Servings: 2
Preparation time: 20 minutes Chilling time: at least 4 hours or overnight
Total time: about 4 hours 20 minutes including chilling
Variations
I sometimes change the nut mixture depending on what I have available. Pecans or additional pistachios work just as well as walnuts.
Another variation I enjoy is adding orange zest instead of lime zest for a slightly sweeter citrus flavor.
If I want extra protein, I mix in a spoonful of nut butter or a small amount of protein powder.
I also like experimenting with different fruits such as mango, apples, or pomegranate seeds for a different flavor profile.
Storage/Reheating
I store the overnight oats in sealed jars or containers in the refrigerator for up to four days. This makes them perfect for meal preparation during the week.
Before serving, I sometimes add a splash of milk if the oats have thickened too much.
I usually add fresh fruit and crunchy toppings just before eating to maintain the best texture.
FAQs
Can I Use Different Nuts?
I often substitute walnuts, pecans, or extra pistachios depending on what I have in my kitchen.
Can I Make This Recipe Without Chia Seeds?
I sometimes skip the chia seeds if I do not have them available. The oats will still thicken nicely, although the texture will be slightly different.
What Type Of Milk Works Best?
I usually use almond milk, oat milk, or coconut milk. Any non-dairy milk works well in this recipe.
Can I Make These Oats Sweeter?
If I want a sweeter breakfast, I simply add a bit more maple syrup or drizzle some extra on top before serving.
Do I Have To Use The Filo Crisp Topping?
I consider the filo crisp optional. The oats taste great without it, but the crisp topping adds a nice crunchy texture.
Conclusion
I like making Baklava Overnight Oats because they combine the comforting flavors of nuts, spices, and citrus with the convenience of overnight oats. The creamy texture, crunchy topping, and fresh fruit create a balanced breakfast that feels both wholesome and satisfying. Preparing it ahead of time makes mornings easier while still giving me something flavorful to look forward to.
Baklava overnight oats packed with pistachios, walnuts, maple syrup, and warm cinnamon. A creamy make-ahead breakfast inspired by the rich flavors of classic baklava.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes (optional filo crisp)
Total Time:20 minutes (or 30 minutes with filo crisp)
Yield:2 servings
Category:Breakfast
Method:No-Cook / Soaking
Cuisine:Middle Eastern Inspired
Diet:Vegan
Ingredients
Baklava Nut Mixture
2 tablespoons raw or roasted unsalted pistachios
1 tablespoon almond flour
1 tablespoon walnuts (or pecans or additional pistachios)
⅛ teaspoon salt
½ teaspoon cinnamon (optional)
¼ teaspoon lime zest
1 tablespoon maple syrup
Oat Mixture
1¼ cups old-fashioned oats
1 tablespoon chia seeds
¼ teaspoon lime zest
1 tablespoon or more maple syrup
¼ teaspoon vanilla extract
¾ to 1 cup non-dairy milk (almond, oat, soy, or coconut milk)
2 tablespoons non-dairy yogurt
For Serving
Fresh fruits such as oranges, banana, strawberries, or blueberries
Optional: hemp seeds for topping
Optional Filo Crisp
1 filo pastry sheet
1 teaspoon brown sugar
¼ teaspoon cinnamon
1 teaspoon oil or melted butter
Instructions
1. Prepare the Baklava Nut Mixture
Using a food processor or knife, chop the pistachios and walnuts into a coarse mixture and place them in a bowl.
Add the almond flour, salt, lime zest, and cinnamon (if using) and mix well.
Stir in the maple syrup until the mixture becomes slightly sticky and well combined.
2. Prepare the Oat Base
Heat the non-dairy milk until hot using either a saucepan or microwave.
In a bowl, combine oats, chia seeds, maple syrup, vanilla extract, yogurt, lime zest, and ¾ cup of the hot milk.
Mix thoroughly until everything is evenly combined.
Fold ¼ to ⅓ of the baklava nut mixture into the oat mixture.
Let the oats sit for 5–10 minutes so they begin absorbing the liquid.
If the mixture becomes too thick, stir in 1–2 tablespoons of additional milk until the desired consistency is reached.
3. Assemble the Overnight Oats
Divide the oat mixture between two jars or serving bowls.
Top with the remaining baklava nut mixture.
Add your favorite fresh fruit, such as sliced oranges, bananas, strawberries, or blueberries.
Optionally sprinkle with hemp seeds for extra nutrition.
Cover and refrigerate for at least 4 hours or overnight. The oats can be stored in the refrigerator for up to 4 days.
4. Optional Filo Crisp Topping
Preheat oven to 350°F (175°C).
Brush a filo sheet lightly with oil or melted butter. Sprinkle with brown sugar and cinnamon.
Bake for about 10 minutes until crisp and golden. Break into pieces and serve as a crunchy topping.
Notes
Adjust the sweetness by adding more or less maple syrup.
Lime zest adds brightness similar to the citrus notes found in traditional baklava.
Use gluten-free oats if needed for a gluten-free version.
The optional filo crisp adds a crunchy baklava-style texture but is not required.
