Name: Baklava Overnight Oats
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 tbsp raw pistachios (or roasted unsalted pistachios); 1 tbsp almond flour; 1 tbsp walnuts (or pecans or more pistachios); 0.125 tsp salt; 0.5 tsp cinnamon (optional); 0.25 tsp lime zest; 1 tbsp maple; 1.25 cup oats; 1 tbsp chia seeds; 0.25 tsp lime zest; 1 tbsp maple (or more maple syrup); 0.25 tsp vanilla extract; 0.75 cup plant milk (such as almond, oat, soy, coconut milk); 2 tbsp plant yogurt; null null fruits (of choice such as oranges, banana or berries.); null null hemp seeds (for topping); 1 null filo sheet (optional filo crisp); null null oil (for filo crisp); 1 tsp brown sugar (for filo crisp); 0.25 tsp cinnamon (for filo crisp)

Instructions

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1

Chop all the raw pistachios (2 tbsp), almond flour (1 tbsp), and walnuts (1 tbsp) into a coarse mixture. Add to a bowl with salt (0.125 tsp), lime zest (0.25 tsp), cinnamon (0.5 tsp) (optional), and maple (1 tbsp). Mix until slightly sticky.
2

Heat the plant milk (0.75 cup) in a saucepan or microwave until hot.
3

In a separate bowl, combine the oats (1.25 cup), chia seeds (1 tbsp), maple (1 tbsp), vanilla extract (0.25 tsp), plant yogurt (2 tbsp), lime zest (0.25 tsp), and the heated plant milk (0.75 cup). Mix well.
4

Fold 1/4 to 1/3 of the nut mixture into the oat mixture. Let it sit for 5 to 10 minutes to absorb the liquid.
5

If the oat mixture is too thick, add [1-2 tbsp plant milk] at a time until desired consistency is reached.
6

Transfer the oat mixture to mason jars or serving bowls. Top with the remaining nut mixture and optionally some [hemp seeds]. Add sliced [fruits] of choice like oranges, banana, or berries. Store in the fridge for up to four days.
7

Optional filo crisp: Brush 1 [filo sheet] with [oil], sprinkle with brown sugar (1 tsp) and cinnamon (0.25 tsp). Bake for 10 minutes until crisp. Break into pieces and serve as a topping or on the side.