Chop raw pistachios and walnuts finely, then combine in a mixing bowl with almond flour, salt, lime zest, and cinnamon. Pour in maple syrup and stir until sticky. Set aside.

Heat nondairy milk in a saucepan until steaming hot. In a bowl, combine oats, chia seeds, maple syrup, vanilla extract, lime zest, and yogurt. Gradually add hot milk and mix until creamy.

Fold about one-quarter to one-third of the nut mixture into the oats mixture, ensuring even distribution. Let it sit for 5 to 10 minutes at room temperature.

Spoon the oats mixture into jars or bowls, layer it, and top with the nut mixture and assorted fruits for a fresh burst of flavor. Refrigerate for up to four days.

For an optional extra crunch, preheat oven to 350°F. Brush filo pastry with oil, sprinkle with brown sugar and cinnamon, and bake for 10-12 minutes. Cool and crumble over the oats.