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Baklava Overnight Oats Recipe

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4.3 from 75 reviews

Baklava Overnight Oats combine the rich, nutty flavors of classic baklava with the convenience of a wholesome, make-ahead breakfast. Featuring a crunchy baklava-inspired nut topping and creamy oats soaked in non-dairy milk and yogurt, this vegan recipe is naturally sweetened with maple syrup and brightened with lime zest and cinnamon. It’s perfect for a nutritious, grab-and-go start to your day.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

For the 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

For the Oats

  • 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, coconut milk
  • 2 tablespoons non-dairy yogurt

To Serve

  • Fruits of choice such as oranges, banana, or berries

Instructions

  1. Prepare the baklava nut mixture: Chop the pistachios, almond flour, walnuts (or pecans or extra pistachios) using a food processor or knife until coarse. Transfer to a bowl and mix in salt, lime zest, and cinnamon if using. Stir in maple syrup until the mixture becomes slightly sticky.
  2. Make the oat mixture: Heat the nondairy milk on the stovetop or microwave until hot. In a bowl, combine oats, chia seeds, maple syrup, vanilla extract, non-dairy yogurt, lime zest, and 3/4 cup of the warmed milk. Mix thoroughly, then fold in a quarter to a third of the nut mixture. Let sit 5 to 10 minutes to absorb liquid.
  3. Adjust consistency: If the oats are too thick, add additional milk in 1 to 2 tablespoon increments until desired consistency is reached.
  4. Assemble and chill: Transfer the oat mixture to mason jars or serving containers. Top with the remaining nut mixture and optional hemp seeds. Add sliced fruits like oranges, strawberries, bananas, or blueberries. Refrigerate for up to four days.
  5. Optional filo crisp topping: Brush filo pastry sheet with oil, sprinkle with a mix of brown sugar and cinnamon, bake at 350°F (175°C) for about 10 minutes or until crisp. Break into pieces to serve on the side or as a topping.

Notes

  • Recipe yields 2 servings; easily double or triple for batch prepping.
  • Add plant-based protein powder to increase protein content for a more filling breakfast.
  • For soy-free options, use soy-free nondairy milks and yogurts.
  • Nut-free version: replace nuts in the topping with a mix of sunflower seeds, pumpkin seeds, and hemp seeds; also use nut-free nondairy milk and yogurt.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (includes optional filo crisp baking time)
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Mediterranean-inspired
  • Diet: Vegan

Find it online: https://flavorhug.com/baklava-overnight-oats-recipe/