Baklava overnight oats are an easy, delicious breakfast made with everyday ingredients. A crunchy, spiced nut topping echoes the classic baklava filling while the creamy oat-and-chia base keeps things satisfying and fresh. Naturally gluten-free when made with certified gluten-free oats, and easily adapted to be soy-free or nut-free.
Table of Contents
- Why You’ll Love Baklava Overnight Oats
- More Overnight Oats Recipes
- Baklava Overnight Oats Recipe
- Ingredients and Substitutions
- Tips
- How to Make Baklava Overnight Oatmeal
- Frequently Asked Questions
I have three words that will change your breakfast routine: Baklava Overnight Oats. Bright, nutty, and comforting, these oats are a make-ahead breakfast you’ll want to keep on hand all week. The recipe is flexible — swap nuts or seeds, add spices like cardamom or orange zest, or adjust sweetness to taste.
Roast or use raw nuts, mix and match pistachios, walnuts, or pecans, or replace them with seeds for a nut-free option. The lime zest and cinnamon give the topping a lively lift that pairs perfectly with fruit.
Why You’ll Love Baklava Overnight Oats
- Crunchy, spiced nut topping inspired by baklava.
- Zesty lime and warm cinnamon over creamy oats.
- Simple, make-ahead vegan breakfast you can prep in minutes.
- Naturally gluten-free when using certified gluten-free oats.
- Easy to make soy-free or nut-free with ingredient swaps.
More Overnight Oats Recipes
- Blueberry Muffin Overnight Oats
- Apple Pie Overnight Oats
- Mango Turmeric Overnight Oats
- Samoa Cookie Overnight Oats
Baklava Overnight Oats
Ingredients
For the Baklava Nut Topping
- 2 tbsp pistachios (raw or roasted)
- 1 tbsp almond flour
- 1 tbsp walnuts (or pecans or extra pistachios)
- 1/8 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 tsp lime zest
- 1 tbsp maple syrup
For the Oats
- 1 1/4 cup old-fashioned (rolled) oats
- 1 tbsp chia seeds
- 1/4 tsp lime zest
- 1 tbsp maple syrup (or to taste)
- 1/4 tsp vanilla extract
- 3/4 to 1 cup nondairy milk (almond, oat, soy, or coconut)
- 2 tbsp nondairy yogurt
To Serve
- Fresh fruit such as orange slices, banana, strawberries, or berries; additional nuts or seeds if desired.
Instructions
Make the baklava nut mixture
- Chop the pistachios, walnuts, and almond flour coarsely using a food processor or a knife. Transfer to a bowl. Stir in salt, lime zest, and cinnamon if using.
- Add the maple syrup and mix until the nuts are slightly sticky and hold together.
Make the oat mixture
- Heat the nondairy milk until hot (stovetop or microwave). In a bowl combine oats, chia seeds, maple syrup, vanilla, nondairy yogurt, lime zest, and 3/4 cup of the hot milk. Stir to combine.
- Fold in about 1/4 to 1/3 of the nut mixture into the oats, then let sit 5–10 minutes so the oats absorb some liquid. If too thick, add 1–2 tbsp more milk at a time.
- Divide the oat mixture into jars or bowls, top with the remaining nut mixture and extra seeds if you like. Add sliced fruit and refrigerate up to four days.
- Optional filo crisp: brush a filo sheet with oil, sprinkle with a teaspoon brown sugar mixed with 1/4 tsp cinnamon, bake until crisp (about 10 minutes), then break into pieces to serve alongside or as a topping.
Notes
For more protein, stir in plant-based protein powder.
Soy-free: choose soy-free nondairy milk and yogurt.
Nut-free: replace nuts with a mix of sunflower, pumpkin, and hemp seeds; use nut-free nondairy milk and yogurt.
Nutrition
Nutrition information is an approximation.
Ingredients and Substitutions
- Nuts and/or seeds — use pistachios plus a mix of walnuts, pecans, or seeds to reach the listed quantity.
- Cinnamon and lime zest — add warm spice and bright citrus notes; you can swap cardamom or orange zest for variation.
- Maple syrup — unrefined sweetness for both topping and oats; adjust to taste.
- Old-fashioned oats — use rolled oats; do not substitute steel-cut or instant.
- Chia seeds — boost texture and protein.
- Vanilla extract — enhances the baklava-like flavor profile.
- Nondairy milk and yogurt — choose your preferred plant milks and yogurts; coconut or oat milk give creaminess.
- Toppings — extra nuts, seeds, and fresh fruit such as orange slices, berries, or banana.
Tips
- Store individual portions in mason jars to save dishes and make grab-and-go breakfasts.
- Add plant-based protein powder for extra protein.
- A food processor speeds up chopping, but you can chop by hand if necessary.
- Scale the recipe easily to prepare multiple servings for the week.
How to Make Baklava Overnight Oatmeal
Coarsely chop the nuts (or pulse in a food processor) and combine them with almond flour, salt, lime zest, and cinnamon if using. Stir in maple syrup until the mixture is slightly sticky.
Heat the nondairy milk. In a bowl mix oats, chia seeds, maple syrup, vanilla, nondairy yogurt, lime zest, and 3/4 cup hot milk. Fold in a portion of the nut mixture, let sit 5–10 minutes, and adjust liquid if needed. Transfer to jars, top with the remaining nuts and fruit, and refrigerate up to four days.
Top with additional nuts or hemp seeds and sliced fruit. These keep well in the fridge for several days, making mornings effortless and tasty.
Frequently Asked Questions
Yes — use certified gluten-free rolled oats to keep the recipe gluten-free.
Yes — choose soy-free nondairy milk and yogurt to make the recipe soy-free.
Yes — substitute a mix of sunflower, pumpkin, and hemp seeds for the nuts and use nut-free nondairy milk and yogurt.
Yes — the recipe makes two servings and scales easily for meal prep.
Nondairy yogurt adds creaminess, tang, and extra richness; you can also use coconut cream or more nondairy milk if preferred.