In a mixing bowl, finely chop the pistachios and walnuts, then combine with almond flour, a pinch of salt, lime zest, and cinnamon if desired. Drizzle in maple syrup, mixing until slightly sticky. Set aside.

In a saucepan or microwave, heat 3/4 cup of non-dairy milk until hot but not boiling. In a separate bowl, combine oats, chia seeds, remaining lime zest, maple syrup, and yogurt. Pour hot milk over oat mixture, stirring well.

Carefully fold in 1/4 to 1/3 of the nut topping mixture into the oats. Let sit for 5-10 minutes to thicken.

Spoon oat mixture into jars, filling halfway. Layer remaining nut topping on top. Optionally add fresh fruit slices.

For optional filo crisp: Preheat oven to 350°F (175°C). Brush filo pastry with oil, sprinkle with brown sugar and cinnamon, and bake for about 10 minutes. Cool and crumble over the oats before serving.