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Baklava Overnight Oats

Baklava overnight oats with honey and cinnamon come out creamy after a chill, with baklava-style crunch from pistachios and walnuts. Layered in small jars, they’re finished with a fresh honey drizzle just before serving.
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Prep Time 10 minutes
overnight chill 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

Oats base
  • 2 cup rolled oats
  • 2 cup milk
  • 0.5 cup Greek yogurt
  • 0.25 cup honey
  • 1 tsp cinnamon
Baklava crunch & topping
  • 0.5 cup crushed pistachios
  • 0.5 cup crushed walnuts
  • 2 tbsp honey for drizzling

Method
 

Mix the creamy base
  1. In a bowl, combine rolled oats, milk, Greek yogurt, honey, and cinnamon, stirring until the oats are fully coated and the mixture looks creamy.
  2. Let the mixture sit for 5 minutes at room temperature so the oats start to hydrate before portioning.
Jar and layer for crunch
  1. Divide the mixture into small jars or containers, filling each jar about halfway.
  2. Layer crushed pistachios and crushed walnuts throughout each jar so every spoonful will include a bit of crunch.
  3. Top the jars with the remaining oats mixture and gently press down so the layers are packed evenly.
Chill overnight
  1. Cover and refrigerate overnight for at least 6 hours so the oats set creamy and thick.
Serve
  1. Just before serving, drizzle with the extra honey to create a sticky sweet finish.

Notes

For the creamiest texture, use full-fat Greek yogurt and let the jars chill undisturbed for at least 6 hours (up to 3 days in the refrigerator). For a nut-free option, replace pistachios and walnuts with toasted sunflower seeds or chopped toasted almonds if you’re not avoiding nuts. These do not freeze well because the oats and dairy texture can turn grainy after thawing.