Go Back

Baklava Overnight Oats

Baklava overnight oats soak rolled oats and chia seeds in warmly spiced milk with cinnamon and cardamom, then chill until creamy and set. Topped with chopped walnuts and pistachios and finished with a honey drizzle, it brings the sweet, nutty taste of baklava to a grab-and-go breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling 8 hours
Total Time 8 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oats base
  • 0.5 cup rolled oats
  • 1 tbsp chia seeds
  • 1 cup milk of choice
  • 1 tsp cinnamon
  • 0.5 tsp cardamom
  • 1 tsp lemon zest
  • 2 tbsp honey plus more for drizzling
  • 0.5 tsp vanilla extract
Nut topping
  • 0.25 cup chopped walnuts divided
  • 0.25 cup chopped pistachios divided

Equipment

  • 1 sheet pan

Method
 

Mix the spiced oat base
  1. In a jar or container, combine rolled oats, chia seeds, cinnamon, cardamom, and lemon zest.
  2. Pour in milk of choice and vanilla extract, then stir in honey until well combined and glossy.
  3. Mix in half of the chopped walnuts and half of the chopped pistachios so they’re evenly distributed.
Chill overnight
  1. Cover and refrigerate overnight for 8 hours, or for at least 4-6 hours, until thick and set with no dry oat pockets.
Serve
  1. Before serving, top with the remaining walnuts and pistachios for a crunchy finish.
  2. Drizzle with extra honey just before eating so the topping stays shiny and lightly sweet.

Notes

Pro tip: Stir again right after adding honey to fully coat the oats—this helps the chia thicken evenly. Store covered in the refrigerator for up to 4 days. Freezing isn’t recommended because the chia texture can turn grainy. For a dairy-free option, use your favorite plant-based milk of choice (look for unsweetened) to keep the flavor closest to traditional baklava.