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Baklava Overnight Oats

Baklava overnight oats combine creamy, honey-cinnamon soaked rolled oats with a crunchy walnut and pistachio topping. Mix in a jar, refrigerate at least 6 hours, then finish with a golden honey drizzle for a baklava-inspired flavor.
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Prep Time 10 minutes
overnight chill 6 hours
Total Time 6 hours 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: Greek
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup old-fashioned rolled oats
  • 1 cup milk
  • 0.25 cup Greek yogurt
  • 2 tbsp honey
  • 0.5 tsp cinnamon
  • 0.25 tsp ground cloves
Topping
  • 0.25 cup chopped walnuts Toast briefly in a dry pan for extra crunch, if desired.
  • 1 tbsp chopped pistachios
  • 0.5 tbsp honey For drizzling before serving.

Equipment

  • 1 sheet pan

Method
 

Mix the oat base
  1. Combine old-fashioned rolled oats, milk, Greek yogurt, honey, cinnamon, and ground cloves in a jar or container. Stir until the oats are evenly coated and no dry pockets remain.
  2. Cover and refrigerate overnight, at least 6 hours. Refrigerate until the oats are thick and creamy when stirred.
Add baklava-inspired crunch and serve
  1. If using toasted nuts, toast chopped walnuts briefly in a dry pan (or on a sheet pan) at 325°F for 3-5 minutes, stirring once. Look for a fragrant aroma and lightly golden edges.
  2. In the morning, top the chilled oats with chopped walnuts and chopped pistachios. Add them right before eating so the crunch stays noticeable.
  3. Drizzle with extra honey before serving. Finish with a glossy, golden top so the layers look like baklava.

Notes

Pro tip: toast the walnuts briefly for extra crunch and a deeper nutty flavor, then cool before topping. Store covered in the refrigerator up to 3 days; the oats thicken as they chill. Freezing is not recommended because the yogurt-based texture can become grainy. For a dairy-free swap, use lactose-free or unsweetened plant milk and a dairy-free Greek-style yogurt.