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Peach Overnight Oats Recipe

Peach Overnight Oats

iamwinfred
Peach overnight oats are the easiest breakfast you'll make all summer. You mix everything the night before, tuck it in the fridge, and wake up to a creamy, peach-sweetened bowl of oats that tastes like dessert but keeps you full until lunch. This recipe uses juicy diced peaches, a splash of vanilla, and a hit of cinnamon to turn plain oats into something you'll actually look forward to eating on a busy weekday morning.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 jars
Calories 280 kcal

Equipment

  • Mixing bowl medium size
  • Whisk or spoon
  • Cutting board
  • Knife for dicing peaches
  • Measuring cups
  • Measuring spoons
  • Wide-mouth mason jars with lids 16-ounce size recommended (or any small container with a tight-fitting lid)

Ingredients
  

  • 1 cup old-fashioned rolled oats 240ml
  • 1 cup milk 240ml, dairy or plant-based
  • 1/2 cup plain Greek yogurt 120ml
  • 2 tablespoons chia seeds 30ml
  • 2 tablespoons raw honey 30ml, or maple syrup
  • 1 teaspoon pure vanilla extract 5ml
  • 1/2 teaspoon ground cinnamon 2.5ml, plus extra for garnish
  • 1 pinch of salt
  • 1 cup fresh peaches about 240ml, diced (canned or thawed frozen also work)
  • 1 tablespoon brown sugar 15ml
  • 1 teaspoon lemon juice 5ml

For Topping and Garnish

  • 1/4 cup granola 60ml, for topping
  • 2 tablespoons sliced almonds 30ml, for topping
  • 1/4 cup diced peaches 60ml, extra for garnish
  • 1 pinch of ground cinnamon for garnish

Instructions
 

  • In a medium mixing bowl, combine the rolled oats, milk, Greek yogurt, chia seeds, honey, vanilla extract, cinnamon, and salt. Whisk until the honey is dissolved and no dry oats remain. Let sit for 5 minutes to allow the chia seeds to begin swelling.
  • In a small bowl, toss the diced peaches with brown sugar and lemon juice. Stir gently and let sit for 5–10 minutes to release their natural juices.
  • Divide half of the peach mixture between four jars, spooning it into the bottom of each. Layer the oat mixture over the peaches, then top each jar with the remaining peaches.
  • Seal the jars with lids and refrigerate for at least 4 hours, or overnight (8 hours preferred), until thick and creamy.
  • Stir each jar before serving. Top with granola, sliced almonds, extra diced peaches, and a pinch of cinnamon. Enjoy cold straight from the fridge.

Notes

  • Use ripe, fragrant peaches for the best natural sweetness. If your peaches are firm, let them sit on the counter for a day or two first.
  • Don't skip the chia seeds. They're what gives the oats their thick, spoonable texture instead of a soupy consistency.
  • If using canned peaches, drain them well so you don't add too much extra liquid to the jars.
  • Stir the jars well before eating since the peaches and oats can separate slightly as they sit.
  • Make a double batch on Sunday so you have breakfast covered for most of the week.
  • For a protein boost, stir in a scoop of vanilla protein powder along with the milk.
  • For a peach cobbler style, add crushed graham crackers on top along with the granola.
  • Store sealed jars in the refrigerator for up to 4 days. Add fresh toppings like granola or nuts just before eating to keep them crunchy.
  • These oats are meant to be eaten cold, but you can microwave a jar for 30 to 45 seconds if you prefer them warm.
  • Do not freeze, since the texture of the yogurt and peaches will change once thawed.

Nutrition

Serving: 1jarCalories: 280kcalCarbohydrates: 45gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 1.5gCholesterol: 5mgSodium: 90mgPotassium: 350mgFiber: 6gSugar: 20gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 10mg
Keyword make ahead breakfast, no cook oatmeal, peach overnight oats, summer breakfast
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