I dreamt up this healthy baklava recipe one misty morning in my Bristol flat. I wanted the nutty, layered feeling of baklava without the fuss and without the sugar rush, and turning it into overnight oats felt kinder to my week and to the planet.
It is simple and surprising. The pistachios and walnuts give crunch while the lime zest brightens things up. Actually, the first time I made something like this I botched it by skimping on the chia seeds and ended up with a soup. Now it sits firm and creamy after a night in the fridge.
Back when I ran that disastrous falafel stand at Glastonbury, the one where I actually ran out of chickpeas, I learned to respect prep ahead meals. This fits that lesson perfectly: make it the night before and it is ready when you are.
In a food processor or using a knife, coarsely chop 2 tablespoons raw pistachios and
1 tablespoon walnuts and add to a mixing bowl.
Add in 1 tablespoon almond flour, ⅛ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon lime zest and mix to combine. Add in 1 tablespoon maple syrup and stir to make a slightly sticky mixture. Set aside.
Heat 1 cup dairy-free milk until hot.
In a large bowl, add 1 ¼ cup old-fashioned oats, 1 tablespoon chia seeds, ¼ teaspoon lime zest, 1 tablespoon or more maple syrup, ¼ teaspoon vanilla extract, 2 tablespoons dairy-free yogurt, and ¾ cup of the heated dairy-free milk. Mix until well combined.
Fold in ¼ of the baklava nut mixture and let it sit for 5 to 10 minutes for the oats to thicken. If the oat mixture is too thick, add a little more milk, 1 to 2 tablespoons at a time.
Divide the oat mixture between two mason jars. Top with the remaining nut mixture. Add some sliced fruits of choice and transfer to the fridge. Refrigerate for at least 3 hours or overnight
Serve and enjoy
You do not need anything fancy. A food processor is handy for a coarse chop of pistachios and walnuts, but a sharp knife will do. A small saucepan or a microwave safe mug is all you need to warm the non dairy milk briefly. Warm milk helps the oats soak and the chia plump up faster.
I like a wide mixing bowl and a wooden spoon for folding in the nut mix. Mason jars are great for storing jars in the fridge and for taking breakfast with you. A microplane grater makes zesting the lime easy, though a vegetable peeler and a fine chop will work if you do not have one.
Keep things simple and clean. I am more careful with sharp tools now after a few kitchen accidents. It stops the small dramas and leaves space for the good bits of cooking.
Chop the pistachios and walnuts into coarse pieces rather than a fine powder. Do not overprocess them or they will turn pasty and lose that pleasant crunch that nods to baklava. Fold a quarter of the nut mixture into the oats first and let it rest for a few minutes so the flavour infuses gently.
Heat the non dairy milk until hot but not boiling. Warm milk helps the oats absorb liquid and softens the chia seeds so the texture becomes silky instead of grainy. If the mixture looks too thick in the morning, add a tablespoon of milk at a time until it is spoonable.
About the lime: use fresh zest and split it between the nut mixture and the oats to lift the whole bowl. If you love lime zest oatmeal you can experiment with a little extra zest or a squeeze of juice, but taste as you go to avoid bitterness.
For a tropical twist, swap part of the non dairy milk for coconut milk and fold in mango or pineapple before refrigerating. It turns the jar into a summer treat that still has that pistachio and walnut heart.
For a version closer to traditional flavours, add a pinch of cardamom and a drop of rose water to the oat mix. A little goes a long way. I tried this in Berlin and it felt quietly indulgent.
If nuts are not an option, replace pistachios and walnuts with sunflower and pumpkin seeds and add chopped dates for sweetness. During a kids class I made it this way and it worked well. For vegan breakfast meal prep, make several jars at once and top with fruit when you are ready to eat.
I like to layer these in clear jars and top with fresh berries or sliced banana. It makes for a pretty breakfast and the fruit adds a fresh counterpoint to the nutty topping. It also works as a middle eastern inspired breakfast when served with orange segments and a sprinkle of cinnamon.
For guests, serve in small bowls with a spoonful of dairy free yogurt and a drizzle of extra maple syrup. For meals on the go, pack jars with a banana or some sliced apple and grab them on the way out. It is a no cook breakfast that keeps well for a few days in the fridge.
how to make overnight oats: If you are wondering how to make overnight oats, start simple. Warm the milk, mix it with oats, chia, a touch of vanilla and maple syrup, fold in a bit of the nut mixture, then refrigerate for at least three hours or overnight.
what is almond flour: If you ask what is almond flour it is simply finely ground almonds. In the nut topping it helps bind the chopped nuts together. If you do not have it, pulse some oats into a coarse flour and use that instead.
Can I make this for busy mornings: Yes. For no cook breakfast options make jars ahead and add fruit just before eating. This keeps your mornings calm and your compost bin happy.
How can I make it more like a healthy baklava recipe: Use less maple syrup, add extra chia for omega threes, and rely on sweet fruit like dates or bananas to lift sweetness. It keeps the baklava feel while cutting refined sugar.
This delicious recipe for Baklava Overnight Oats mimics a traditional dessert favored in Turkey, Greece, and the Middle East. It’s easy to make, healthy, and tastes like a special treat. Made this recipe? Let us know what you think in the comments below!
Yummy-yummy! I love such healthy and delicious recipes!
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