Description

Delightfully inspired by the flavors of baklava, this Baklava Overnight Oats recipe combines creamy non-dairy yogurt, old fashioned oats, chia seeds, and a spiced nut topping with pistachios, walnuts, and maple syrup. Enhanced with a touch of lime zest and cinnamon, this nourishing and refreshing plant-based breakfast is perfect for prepping ahead and enjoying a sweet, nutritious start to your day.

Ingredients

Baklava Nut Topping

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

Oats Mixture

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 (almond, oat, soy, or coconut milk)
2 tablespoons non-dairy yogurt

To Serve

Fruits of choice such as oranges, banana, or berries

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Instructions

Prepare the Baklava Nut Mixture: Use a food processor or knife to chop the pistachios, almond flour, walnuts (or substitute pecans/pistachios) into a coarse mixture. Transfer to a bowl, then add salt, lime zest, and cinnamon if using. Mix well, then stir in maple syrup until you achieve a slightly sticky texture.
Make the Oat Mixture: Heat the non-dairy milk in a saucepan or microwave until hot but not boiling. In a bowl, combine oats, chia seeds, maple syrup, vanilla extract, non-dairy yogurt, and lime zest. Pour in 3/4 cup of the heated milk and mix until combined. Fold in about one-quarter to one-third of the nut mixture and let sit for 5 to 10 minutes to allow the oats to absorb the liquid. If mixture thickens too much, add an additional 1 to 2 tablespoons of milk gradually.
Assemble and Chill: Spoon the oat mixture into mason jars or serving bowls. Top with the remaining baklava nut mixture and add your choice of sliced fruits such as oranges, bananas, or berries. Optionally sprinkle hemp seeds on top. Refrigerate for up to four days before serving.
Optional Filo Crisp: Brush a sheet of filo pastry with oil, then sprinkle a mixture of 1 teaspoon brown sugar and 1/4 teaspoon cinnamon. Bake at 350°F (175°C) for about 10 minutes or until crisp. Break into pieces and serve as a crunchy side or topping.

Notes

Recipe yields 2 servings, easily scalable for larger batches.
For higher protein content, add plant-based protein powder to the oat mixture.
For soy-free versions, use soy-free non-dairy milk and non-dairy yogurt.
For nut-free topping, substitute nuts with a mix of sunflower seeds, pumpkin seeds, and hemp seeds, and use nut-free non-dairy milk and yogurt.