About This Recipe
All the cozy baklava flavors, none of the fuss. These no-cook overnight oats layer creamy nonfat Greek yogurt with cinnamon, orange zest, pistachios, walnuts, and a light drizzle of honey. It’s a protein-forward, Mediterranean-inspired breakfast that’s perfect for busy mornings and effortless meal prep.
Category: Breakfast | Difficulty: Easy | Prep Time: 5 minutes | Chill: 4+ hours
Ingredients
- 1/2 cup rolled oats
- 2/3 cup nonfat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/2 tsp ground cinnamon
- 1 tsp orange zest
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 1 tbsp chopped pistachios
- 1 tbsp chopped walnuts
- 2 tsp honey, plus more to taste
Instructions
- In a jar or bowl, stir together oats, Greek yogurt, almond milk, cinnamon, orange zest, vanilla, and a pinch of salt until creamy.
- Fold in half the chopped nuts. Smooth the top, then sprinkle on the remaining nuts and drizzle with honey.
- Cover and refrigerate for at least 4 hours or overnight to thicken and infuse flavors.
- In the morning, stir and adjust thickness with a splash of almond milk if needed. Optional: add extra cinnamon or a few chopped fresh figs.
Healthy Focus
High-protein Greek yogurt keeps you full, oats deliver fiber for steady energy, and nuts contribute heart-healthy fats. Naturally sweetened with a modest drizzle of honey, this is a whole-food, portion-conscious breakfast.
Nutrition Facts (per serving)
- Calories: 370
- Protein: 23g
- Fat: 11g
- Carbs: 46g
- Fiber: 5g
- Net Carbs: 41g
Tips & Variations
- Dairy-free: Use a thick coconut or almond yogurt; add a scoop of plant protein to keep protein high.
- Less sugar: Swap honey for a few chopped dates or omit and sweeten with stevia or monk fruit to taste.
- Extra texture: Add a spoon of chia seeds to boost fiber and thicken.
- Flavor swaps: Try cardamom, rose water, or a splash of orange juice for a classic Middle Eastern twist.
- Meal prep: Make 3–4 jars at once. Store nuts separately if you prefer them extra crunchy and add just before serving.
Storage
- Refrigerate up to 3–4 days.
- If oats get too thick, loosen with a splash of almond milk.