Peach overnight oats are a fresh, cold, creamy and delicious way to enjoy breakfast in the summertime! Great for making ahead too to make mornings easier!
Overnight oatmeal jars, or overnight oats, have long been a staple in my house.
They are healthy, filling and so easy to make ahead of time.
My kids have eaten them for years and years! Their favorite flavors - both included in that link above that has a base recipe and some different variations - are cinnamon applesauce and peanut butter pumpkin.
I’ll make 2 or 4 or 6 jars over the weekend for the week ahead, then I just have to pull them out in the morning. And bam, breakfast is done!
It makes mornings run so much more smoothly when school is in session and we’ve got to keep moving to get out the door.
But of course, I love to change up the flavors, especially with the seasons!
And in the springtime when strawberries start to come into season here, I’m all about these strawberry overnight oats, which you can make two ways: strawberry banana or strawberry chocolate chip.
Or if you feel like I do about chocolate for breakfast (bring it on!), you’ll also definitely want to check out these chocolate overnight oats. There are 3 different versions there.
Today, we’re doing a summer twist with peach overnight oats.
These are such a fun, fresh way to wake up in the summer when you want something delicious but also cold.
(We live in the South and it can be really hot and humid, even at 7:30 a.m. No thanks to hot oatmeal on those days!)
These overnight oats are creamy and delicious, with tons of bright fresh peach pieces throughout.
They are so healthy and filling and a great way to start your day.
(You might also like these cherry overnight oats with mini chocolate chips for another summer fruit fave.)
OK, let’s get to mixing.
Now, I’ve got some notes and substitutions coming up on how to make peach overnight oatmeal. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making peach overnight oats:
- Oats: Yes, the oats do go in raw for refrigerator oatmeal. It seems strange, but all the milk and yogurt helps to soften the oats as they sit in the fridge overnight, so that by morning, they are no longer raw and are ready to eat.
- Cold: Also, yes, we do eat these cold straight from the fridge, not warmed up. It’s not at all like eating cold oatmeal (which would not be very tasty). It’s more like a yogurt-oat-fruit parfait of sorts – creamy and wholesome and scrape-the-jar good!
- Size: My 8 oz. jars for this recipe are a fairly small serving size. It’s plenty for my kids, but I often pair it with some other fresh fruit or small morning snack for me. You could also double the recipe and use a larger mason jar to make a bigger serving if you'd like.
- Servings: The recipe card below is written to make a single jar - just 1 serving. Feel free to double, triple, etc. the recipe to make as many jars as you need.
Speaking of jars, I use 8 oz. (half-pint) canning jars that I got as a set from Amazon.
They are great for all of our overnight oatmeal jars and I also use them all the time for shaking up small batches of homemade salad dressings.
I also like these plastic lids because they’re easier to clean than the metal ones that come with the jars. 👍
And like I said, this is a super quick and easy recipe to throw together. It takes just a few minutes once you have all your ingredients out and ready to measure.
Here’s what to do.
How to make overnight oats:
- Add all of your ingredients to your jar or container — oats, chia seeds, honey, milk, Greek yogurt and in this case, chopped fresh peaches.
- Then stir it all together until everything is well mixed. Pop your container in the refrigerator. It’s that simple.
The magic happens overnight in the fridge, as the oats soften and absorb the liquid and everything comes together.
In the morning, they are thickened up, super creamy and ready to enjoy cold, straight from the fridge.
Breakfast waiting on you for a change – how nice!
Also, these are naturally gluten-free, so long as you use certified gluten-free oats.
Want to make dairy-free overnight oats? Totally do-able!
I actually did this for years because my daughter had a cow’s milk allergy when she was younger that she thankfully outgrew.
How to make dairy-free overnight oats:
– Use soy milk or almond milk as the milk in this recipe.
– Substitute goat milk yogurt for the Greek yogurt. (I find it at Trader Joe’s.) You could also use a coconut or soy yogurt but those may impact the flavor a bit more.
And because we don’t want to leave anyone out of this deliciousness…
How to make vegan overnight oats:
– Use soy milk or almond milk as the milk in this recipe.
– Use a coconut milk or soy yogurt in place of the Greek yogurt. Try to go for as neutral a flavor as possible.
– Use agave or maple syrup as the sweetener in place of the honey.
I hope you give these a try next time you get ahold of some delicious, fresh, ripe peaches at the store or farmers market.
I think you’ll love the delicious flavor on a summer morning. And love that it was just there waiting for you.
- ¼ cup old-fashioned rolled oats
- ⅓ cup milk of choice
- ¼ cup plain nonfat Greek yogurt (see notes)
- 1 teaspoon chia seeds
- ½ to 1 teaspoon honey
- 1 tablespoon diced peaches
- Add all of the ingredients to a small jar (at least 8 oz). Carefully mix together until well combined.
- Cover and refrigerate overnight. The jars will keep in the fridge for at least 4-5 days.
- Enjoy cold straight from the fridge.
Size: These 8 oz. jars are a fairly small serving size. It’s plenty for my kids, but I usually pair it with some other fresh fruit or a small morning snack. You could also double the recipe and use a larger mason jar to make a bigger serving if you'd like.
Servings: The recipe is for a single jar. Feel free to double, triple, etc. to make as many jars as you need.
Gluten-free: Be sure to use certified gluten-free oats if you need this recipe to be gluten-free.
Dairy-free: Use soy milk or almond milk for the milk in the recipe and use goat's milk yogurt instead of Greek yogurt. You could also try using a coconut or soy yogurt but those may impact the flavor a bit more.
Vegan: Use soy milk or almond milk for the milk in the recipe. Use a coconut or soy yogurt in place of the Greek yogurt (try to go for as neutral a flavor as possible). And use agave or maple syrup in place of the honey.
Serving Size:1 jar
Amount Per Serving: Calories: 195Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 60mgCarbohydrates: 28gFiber: 4gSugar: 13gProtein: 12g