Peach Pie Overnight Oats
These peach pie overnight oats are packed with the classic flavors of peach pie, with warming spices and layers of cooked summer-ripe peaches bringing dessert-like flavors to breakfast. If peaches aren’t in season, you can substitute frozen peaches—just thaw and drain them before cooking.
Ingredients
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4 fresh peaches, peeled and chopped (3 cups)
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1/4 cup water
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1 tablespoon light brown sugar
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1 teaspoon ground cinnamon, divided
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1/2 teaspoon salt, divided
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2 cups old-fashioned rolled oats
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1 3/4 cups reduced-fat milk
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1 cup nonfat peach strained (Greek-style) yogurt
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2 tablespoons chia seeds
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2 tablespoons vanilla extract
Description
- 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.
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