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This peach crisp overnight oats is a tasty and satisfying way to start your day. Top them off with some granola for crunch and it’s a perfect easy meal prep for breakfast!
Chef tips:
- This recipe yields for a slightly runnier / looser texture (what I prefer). If you prefer a thicker texture, use the same ratio of oats to milk. My rule of thumb for the looser texture is 1 part oats : 2 parts liquid.
- You can use any milk for this. I’ve tried it with almond milk, oat milk, and whole milk, and they all are delicious.
- You can add stonfruit when you mix the oats. It’s best when eaten the next day or day after, and the texture deteriorates after day 3. You can still eat it after 3 days of prepping ahead, just note the fruit is going to be a bit on the softer side.
- This might be obvious, but it’s important to note that you should add the granola right before you eat each morning. I like the oat texture to be a bit looser so that when you’re eating it with granola, it almost feels like a cereal in a way. (Thick oats sometimes give me that gag reflex…) If you add the granola before you’re ready to eat, it will become soggy and you’ll lose the nice textural difference of the oats and crunchy granola.
- You can substitute any stonefruit here – apricots, peaches, cherries (!!) would all be delicious.
- I used honey because I wanted to keep this dairy free for my meal delivery service, but a store bought caramel would be my choice of sweetener to really make this taste like peach crisp. The oats as a whole actually aren’t very sweet at all. Just one tablespoon I find is the perfect amount of sweetness (+the sweetness from the fruit and granola).
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Recipe:
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Peach Crisp Overnight Oats
- Yield: 3 1x
Ingredients
Units
Scale
- 1 cup rolled oats
- 2 nectarines – washed and diced
- 2.25 cups milk of choice
- 3 tablespoons of honey or caramel
- 1 cup of granola (see below recipe)
Instructions
- Dice the nectarines – cut 4 pieces around the core, then cut into 1/2” cubes.
- Add the rolled oats to a food processor and pulse for 10 seconds, or until the oats have broken up slightly and you see a powder like texture.
- Portion the oats into individual containers – this recipe calls for 3 individual portions, and I use (3) 2 cup tupperware.
- Add 1/3 cup of processed oats into each container. Pour 3/4 cup of milk over the oats.
- Add 1 tablespoon of honey or caramel to each of the containers.
- Divide the diced nectarines between all the containers and stir to combine.
- Cover and refrigerate for at least 12 hours.
- When ready to eat, top with granola, and enjoy.
Notes
- This recipe yields for a slightly runnier / looser texture (what I prefer). If you prefer a thicker texture, use the same ratio of oats to milk. My rule of thumb for the looser texture is 1 part oats : 2 parts liquid.
- You can use any milk for this. I’ve tried it with almond milk, oat milk, and whole milk, and they all are delicious.
- You can add stonfruit when you mix the oats. It’s best when eaten the next day or day after, and the texture deteriorates after day 3. You can still eat it after 3 days of prepping ahead, just note the fruit is going to be a bit on the softer side.
- This might be obvious, but it’s important to note that you should add the granola right before you eat each morning. I like the oat texture to be a bit looser so that when you’re eating it with granola, it almost feels like a cereal in a way. (Thick oats sometimes give me that gag reflex…) If you add the granola before you’re ready to eat, it will become soggy and you’ll lose the nice textural difference of the oats and crunchy granola.
- You can substitute any stonefruit here – apricots, peaches, cherries (!!) would all be delicious.
- I used honey because I wanted to keep this dairy free for my meal delivery service, but a store bought caramel would be my choice of sweetener to really make this taste like peach crisp. The oats as a whole actually aren’t very sweet at all. Just one tablespoon I find is the perfect amount of sweetness (+the sweetness from the fruit and granola).
