Description
Creamy Peach Crisp Overnight Oats combine rolled oats, ripe peaches, maple syrup, warm spices, flaxseed, and crunchy pecans in an easy make-ahead breakfast.
Ingredients
Scale
- 1 medium peach, diced
- 1/2 cup old-fashioned rolled oats
- 3/4 cup non-dairy milk, such as oat, almond, or soy milk
- 1 to 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon ground flaxseed
- 1 pinch fine salt
- 1 to 2 tablespoons chopped pecans, optional, for topping
Instructions
- Dice the peach into small pieces and reserve half for topping.
- Add the rolled oats, non-dairy milk, maple syrup, vanilla extract, pumpkin pie spice, ground flaxseed, and salt to a mason jar or covered bowl.
- Stir thoroughly until the flaxseed, spices, and oats are evenly combined.
- Fold half of the diced peach into the oat mixture.
- Spoon the remaining diced peach over the top.
- Cover the container and refrigerate for at least 4 hours or overnight.
- Stir before serving and add a splash of milk when needed.
- Top with chopped pecans and serve cold or gently warmed.
Notes
- For meal prep, add about 1 extra tablespoon of milk per serving so the oats remain creamy as they sit.
- For a sweeter, dessert-like breakfast, add 2 tablespoons of maple syrup or sprinkle a little brown sugar over the top.
- For a peaches-and-cream variation, layer in vanilla plant-based yogurt.
- Replace pumpkin pie spice with 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.
- Thaw and drain frozen peaches before using them.
- Store covered in the refrigerator for up to 3 days.
- Keep the pecans separate until serving so they remain crunchy.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 397
- Sugar: 30
- Sodium: 115
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 9
- Protein: 13
- Cholesterol: 0