Peach Cobbler Overnight Oats
Peach Cobbler Oats
Creamy overnight oats layered with juicy peaches, warm cinnamon, and a quick toasted oat-pecan crumble for a breakfast that tastes like peach cobbler.
Peach cobbler overnight oats bring the flavor of a baked summer dessert into a practical make-ahead breakfast. The oats soften overnight in milk and Greek yogurt, turning thick and creamy without any stovetop cooking.
The peach layer is kept simple: diced peaches, maple syrup, lemon juice, cinnamon, and a little vanilla. Fresh ripe peaches are ideal in season, but thawed frozen peaches work well when they are drained before mixing.
A small skillet topping gives the recipe its cobbler feel. Toasted oats, chopped pecans, butter, brown sugar, and cinnamon make a crumbly finish that stays separate until serving so it keeps its texture.
Assemble the jars the night before and chill them at least six hours. In the morning, add the crumble and a few extra peach slices for a breakfast that is spoonable, satisfying, and ready straight from the refrigerator.
Nutrition (per serving)
Directions
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1
In a large bowl, whisk the milk, Greek yogurt, 2 tablespoons maple syrup, vanilla, 1/2 teaspoon cinnamon, salt, and chia seeds until smooth.
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2
Stir in 1 1/2 cups rolled oats until every oat is moistened, then let the mixture stand for 5 minutes so the chia seeds begin to thicken.
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3
In a separate bowl, toss the diced peaches with lemon juice, the remaining 1 tablespoon maple syrup, and 1/2 teaspoon cinnamon.
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4
Melt the butter in a small skillet over medium heat. Add the topping oats, pecans, brown sugar, and remaining 1/4 teaspoon cinnamon.
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5
Cook the crumble for 3 to 5 minutes, stirring often, until the oats smell toasted and the pecans are lightly glossy. Spread it on a plate to cool completely.
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6
Divide half of the oat mixture among 4 jars or lidded containers. Spoon in half of the peaches, then repeat with the remaining oats and peaches.
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7
Cover and refrigerate the jars for at least 6 hours or overnight, until the oats are thick and tender.
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8
Before serving, loosen each jar with a splash of milk if needed, then sprinkle the cooled crumble on top.
Ingredients
- Old-Fashioned Rolled Oats:1 1/2 cups
- Milk:1 1/2 cups
- Plain Greek Yogurt:1 cup
- Maple Syrup:3 tablespoons
- Vanilla Extract:1 teaspoon
- Ground Cinnamon:1 1/4 teaspoons
- Fine Salt:1/4 teaspoon
- Chia Seeds:2 tablespoons
- Ripe Peaches, diced:2 cups
- Lemon Juice:1 tablespoon
- Old-Fashioned Rolled Oats for topping:1/3 cup
- Chopped Pecans:1/4 cup
- Unsalted Butter:1 tablespoon
- Light Brown Sugar:1 tablespoon
Tips & Notes
- Keep the crumble in a separate airtight container if you want the topping to stay crisp for several days.
- For frozen peaches, thaw completely and drain off excess liquid before seasoning them.
- Use dairy-free milk and a thick dairy-free yogurt for a plant-based version.
