Baklava Overnight Oats
These Baklava Overnight Oats are made with oats, pistachios, walnuts, warm spices, and creamy vegan yogurt. Inspired by the classic flavors of baklava, but reimagined as a high-fiber, make-ahead breakfast that leaves you feeling energized and nourished!
If you know me, you know I love baklava. Like…love. I make my baklava stuffed dates on repeat, so turning those honey-kissed flavors into breakfast felt like a very logical next step.
These baklava overnight oats are creamy, warmly spiced, naturally sweetened, and genuinely taste like dessert for breakfast. Think: a perfectly thick overnight oats base, a generous layer of creamy yogurt, and a sweet, crunchy pistachio-walnut topping finished with a drizzle of honey (or maple syrup) and a sprinkle of dried rose petals.
If you’re looking for a high-fiber, make-ahead breakfast that feels indulgent, but still leaves you feeling energized, nourished, and ready to start the day — this recipe is for you!
Why You’ll Love This Recipe
Imagine all the cozy flavors of baklava, but reimagined as a make-ahead breakfast.
- All the flavors of baklava for breakfast
- Breakfast that tastes like dessert (always a yes)
- Creamy texture with warm cinnamon + cardamom spice
- Easy to meal prep for busy mornings
- Made with wholesome, fiber-rich ingredients
Perfect for anyone who wakes up with a sweet tooth (like me) but still wants something balanced and filling.
Ingredients Needed
Just a few pantry staple ingredients come together to create these delicious baklava overnight oats.
- Quick Oats:Â I prefer quick oats for overnight oats because they soak up the liquid perfectly and turn super creamy. Use certified gluten-free oats if needed.
- Non-Dairy Milk: Any unsweetened non-dairy milk works. I usually use soy milk for extra protein, but almond or oat milk are great too.
- Honey (or Maple Syrup/Agave): Adds natural sweetness and that classic baklava flavor. For a fully vegan option, use maple syrup or agave.
- Cinnamon + Cardamom: Essential for that traditional baklava spice.
- Vanilla Extract: Just a drop to round out all the flavors.
- Pistachios + Walnuts: A classic baklava combo. Raw or roasted both work, but I prefer roasted for deeper flavor.
- Non-Dairy Yogurt: A thick yogurt is key. I use this yogurt from Cocojune — it’s rich, creamy, dairy-free, and high-protein.
- Dried Rose Petals: This is optional for garnish, but it adds a pretty finishing touch and a traditional nod to baklava flavors.
How to Make Baklava Overnight Oats
This recipe is as easy as stir, chill, and layer — making it perfect for meal prep or grab-and-go breakfasts.
- Make the overnight oats: In a jar or small bowl, mix together the quick oats, non-dairy milk, honey (or maple syrup/agave), cinnamon, cardamom, and vanilla extract until combined. Tip: You can add a little citrus zest here like lemon or orange.
- Refrigerate overnight: Cover and place in the fridge for at least 4 hours, or overnight for the best texture.
- Make the topping: In small bowl, mix together the chopped pistachios, chopped walnuts, a pinch of cinnamon, and honey (or maple syrup/agave) until the nuts are evenly coated.
- Assemble and enjoy: Add a thick layer of yogurt on top of the oats, followed by the nut mixture. Finish with dried rose petals if using, and enjoy!
Scroll down to the recipe card to get the full recipe with measurements!
Megan’s Tips
- Use quick oats. In my opinion, quick oats work best when making overnight oats because they soak up the liquid beautifully and create that creamy, dreamy overnight oats texture. If needed, use certified gluten-free oats. Steel-cut oats won’t work here as they need to be cooked first.
- Don’t skip the overnight soak. While 4 hours works in a pinch, soaking them overnight gives them the best texture and allows the flavors to fully come together.
- Add citrus if you’re feeling fancy. A pinch of orange or lemon zest in the oat base adds brightness and really mimics classic baklava flavors. It’s subtle but lovely!
- Want to meal prep them? They keep well in the fridge for 3-5 days. I like prepping a few jars at once for easy breakfasts for the week.
Recipes like this are why I love simple, make-ahead breakfasts. I honestly run out of bed for these baklava overnight oats. So make a jar, pop it in the fridge, and thank yourself in the morning! Oh and to make the morning feel extra cozy I love serving these with a warm golden milk latte… like, so good.
dessert for breakfast? More Overnight Oat Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Baklava Overnight Oats
Ingredients
overnight oats
- ½ cup quick oats
- ½ cup non-dairy milk
- 1 tablespoon honey, or maple syrup/agave
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon cardamom
- ¼ teaspoon each of lemon zest and orange zest, optional
topping
- ¼ cup chopped pistachios
- ¼ cup chopped walnuts
- 1 teaspoon honey, or maple syrup/agave
- ¼ teaspoon cinnamon
- non-dairy yogurt
- dried rose petals, optional
Instructions
- Make the overnight oats: In a jar or small bowl, mix together the quick oats, non-dairy milk, honey (or maple syrup/agave), cinnamon, cardamom, and vanilla extract until combined. Tip: You can add a little citrus zest here like lemon or orange.
- Refrigerate overnight: Cover and place in the fridge for at least 4 hours, or overnight for the best texture.
- Make the topping: In small bowl, mix together the chopped pistachios, chopped walnuts, a pinch of cinnamon, and honey (or maple syrup/agave) until the nuts are evenly coated.
- Assemble and enjoy: Add a thick layer of yogurt on top of the oats, followed by the nut mixture. Finish with dried rose petals if using, and enjoy!
Notes
- Use quick oats. In my opinion, quick oats work best when making overnight oats because they soak up the liquid beautifully and create that creamy, dreamy overnight oats texture. If needed, use certified gluten-free oats. Steel-cut oats won’t work here as they need to be cooked first.
- Don’t skip the overnight soak. While 4 hours works in a pinch, soaking them overnight gives them the best texture and allows the flavors to fully come together.
- Add citrus if you’re feeling fancy. A pinch of orange or lemon zest in the oat base adds brightness and really mimics classic baklava flavors. It’s subtle but lovely!
- Want to meal prep them? They keep well in the fridge for 3-5 days. I like prepping a few jars at once for easy breakfasts for the week.
These baklava overnight oats really do taste like dessert for breakfast…they’re full of flavor and light but keep me full all morning!