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Peach Pie Overnight Oats

Peach pie overnight oats with creamy Greek yogurt and juicy diced peaches for a make-ahead breakfast. Rolled oats are soaked overnight, then topped with fresh peach, graham crackers, pecans, and cinnamon.
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Prep Time 10 minutes
overnight chilling 6 minutes
Total Time 16 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup old-fashioned rolled oats
  • 1 cup milk (dairy or almond milk)
  • 0.5 cup plain Greek yogurt
  • 1 large ripe peach, diced
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 salt

Equipment

  • 1 jar

Method
 

Mix the base
  1. In a large jar or bowl, combine the old-fashioned rolled oats, chia seeds, cinnamon, nutmeg, and salt until evenly distributed, using a dry mix for consistent flavor.
  2. Add the milk, Greek yogurt, maple syrup, and vanilla extract to the jar or bowl and stir until smooth and creamy with no dry oat pockets.
  3. Fold in most of the diced peaches, leaving a little for topping so you get visible peach pieces.
Chill overnight
  1. Cover and refrigerate for at least 6 hours or overnight so the oats soften and thicken to a spoonable texture.
Serve
  1. Stir the overnight oats before serving to redistribute peaches and thicken the mixture evenly.
  2. Top with fresh peach slices, crushed graham crackers, chopped pecans, and a light drizzle of honey, then finish with extra cinnamon if you like.

Notes

For the thickest texture, stir once right after mixing, then again after chilling. Refrigerate leftovers in a sealed container for up to 3 days; freeze is not recommended because the peaches and yogurt can change texture. For a dairy-free swap, use unsweetened almond milk and dairy-free Greek-style yogurt (or thick plant yogurt) to keep the same creamy body.