These peach pie overnight oats are packed with the classic flavors of peach pie, featuring warming spices and layers of cooked summer-ripe peaches bringing dessert-like flavors to breakfast. If peaches aren’t in season, you can substitute with frozen peaches—just thaw and drain them before cooking.
Peach Pie Overnight Oats
These peach pie overnight oats are packed with the classic flavors of peach pie, featuring warming spices and layers of cooked summer-ripe peaches bringing dessert-like flavors to breakfast. If peaches aren’t in season, you can substitute with frozen peaches—just thaw and drain them before cooking.
Ingredients
- 4 fresh peaches peeled and chopped (3 cups)
- 1/4 cup water
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon divided
- 1/2 teaspoon salt divided
- 2 cups old-fashioned rolled oats
- 1 3/4 cups reduced-fat milk
- 1 cup nonfat peach strained (Greek-style) yogurt
- 2 tablespoons chia seeds
- 2 tablespoons vanilla extract
Instructions
- Place peaches, water, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium saucepan. Cook, uncovered, over medium-low heat, stirring occasionally, until the water has evaporated and the peaches are fork-tender, 6 to 7 minutes. Transfer the mixture to a medium bowl; let cool to room temperature, about 30 minutes. Cover and refrigerate until ready to assemble oats.
- Meanwhile, whisk oats, milk, yogurt, chia seeds, vanilla and the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium bowl until fully combined. Cover and refrigerate until slightly thickened, at least 8 hours.
- To assemble, spoon 1/2 cup oat mixture into each of 4 (16-ounce) jars; top each with 1/3 cup peach mixture. Repeat the layers with the remaining oats and peaches.
