It’s a fact. I love breakfast almost as much as lunch. It’s an easy meal that allows me to make awesome things my family will love, like this peaches and cream overnight oats recipe.
The idea for this came about when I was going to make my bananas foster overnight oats and my bananas were too green for that or my almond butter and banana overnight oats recipe. I decided to use frozen peaches, let them thaw out and follow the recipe. It was delicious!
The following week, I bought a beautiful basket of peaches from the fruit stand, and like they say, the rest is history. I’ve had a busy week traveling, and these overnight oats are going to be made once again tonight so we can enjoy a delicious breakfast tomorrow.
One big plus of this recipe is that it takes minutes to prepare. Ok, so do most of the recipes on this website and MOMables.com… but that doesn’t take away from the deliciousness of the recipe.
Peaches and Cream Overnight Oatmeal
Ingredients
- 1 teaspoon coconut oil
- 3 very ripe peaches, sliced and diced small
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- dash cinnamon
- 1 cup steel cut oats or old fashioned oats
- 2 teaspoons ground flax
- 2 cups whole milk
Instructions
- In a small saucepan, heat up coconut oil over medium heat. Add diced peaches and vanilla to the heated pan and begin to sauté until they begin to break down a little and juice out its natural sugars – about 2-3 minutes. Add maple syrup, stir to combine and cook for another minute, remove from heat.
- Divide 1/4 cup steel oats or old fashioned oats, 1/2 teaspoon ground flax, and 1/2 cup milk inside 4 glass mason jars. Divide cooked peach mixture evenly inside each glass jar.
- Stir to combine and refrigerate overnight.
Want more overnight oats? Check out these other delicious recipes
I really like this recipe. Sautéing the peaches really brings out the sweetness. I used steel cut oats, and while I personally thought they were a little more al dente than I would go for, it didn’t take away from how much I like this. I used agave nectar since I didn’t have syrup. I also used a 50/50 mix of 2% milk and heavy cream the first time I made this, and half-and-half the second time. Both times it was creamy and delicious.
★★★★★
What if I use another kind of oil for the sauteeing? Safflower is what I have right now.
that will be fine Erin. Enjoy!
Does it have to be a mason jar? Or any container? And what would you suggest other than maple syrup I can’t stand the taste or smell of it not going to ruin peaches and cream with that (that and it’s too sweet) – would a simple syrup work I saw someone used nectar.
You can use any container you like, Alicia. I would suggest maybe brown sugar? oh yes, caramelized peaches.. yum!
Hi Alicia, you can store your homemade syrup in any container/jar. Omit the maple syrup or use honey.