- 1 cup (96 grams) old-fashioned oats (uncooked)
- 1 cup (240 ml) raspberry yogurt (I often use low-fat smooth & creamy Stonyfield — choose your favorite variety)
- 1 cup (240 ml) milk of choice (we like Silk’s unsweetened coconut-almond blend)
- 1 tablespoon (13 grams) chia seeds
- 1 1/2 – 2 tablespoons (31- 42 grams) honey*
- 1/2 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1 large or 2 small peaches, peeled, pitted and diced
- Optional toppings: additional chopped peaches; red raspberries; chopped walnuts or slivered almonds; shredded coconut
Peach Melba Overnight Oats
Yield: 3 hearty servings (or 4 smaller servings)
Ingredients
Instructions
- The night before: Add all of the ingredients except the peaches and optional toppings to a large bowl and mix well. Fold in the peaches, cover the bowl, and refrigerate overnight.
- In the morning, portion into individual bowls and serve with additional diced peaches and/or toppings of choice.
Notes
- *Depending on personal preference and the variety of milk and yogurt used, you may wish to forego the sweetener or adjust up or down to taste.