In a food processor, chop the raw pistachios and walnuts until coarsely ground.

Add a pinch of salt, lime zest, and cinnamon if using, then drizzle in maple syrup.

Set the nut topping aside while you prepare the oats.

In a small saucepan, heat nondairy milk to just below boiling, stirring occasionally for about 5 minutes.

In a large bowl, combine old-fashioned oats, chia seeds, maple syrup, and a splash of vanilla extract.

Pour the heated milk into the mixture while adding non-dairy yogurt and lime zest, stirring well.

Fold a portion of the nut topping into the creamy oat mixture until just combined, then let it rest for 5 to 10 minutes.

Spoon the oat mixture into serving jars or bowls and top with the remaining nut topping.

Slice chosen fruits and arrange them atop the Baklava Overnight Oats.

Cover jars with lids and refrigerate overnight.

For an optional topping, preheat oven to 350°F (175°C), bake filo pastry with brown sugar and cinnamon for 10 mins, and crumble over oats.