Peaches and Cream Overnight Oats
By Gabby Palmer
If you’re not already, it’s time to get wild about oats! Oats are cheap, versatile, filling, delicious and are nutrient rich.
A student’s best friend.
This wonderful ingredient is a staple in my pantry, especially when it comes to those colder winter months in Dunedin. They’re perfect for warming porridge, muesli, granola, baking, smoothies, homemade face masks, skin scrubs and more! You’ll notice oats popping up in a lot into my recipes. They are a great source of carbohydrate, filled with lots of fibre and they also contain a good source of protein.
I use wholemeal oats or ‘jumbo rolled oats’ in this recipe because I love the nutty bite and chewy texture. I also add chia seeds and yoghurt for extra protein and good fats to keep me feeling fuller for longer.
This recipe is super easy and great for getting organised at the start of the week. All you need to do is make them the night before and then leave them in the fridge overnight to soak and to become soft and delicious. I like to pour my mixture into jars, then top with extra yoghurt and peaches and then leave in the fridge for the up-and-coming week.
All you need to do in the morning is grab your jar out of the fridge and go! The perfect nutritious breakfast on the run. Mums, dads, students, teachers, office goers, tradies, athletes, even good old Nigel and Sharron from down the road, come and jump on board the oat Bandwagon.
You will not regret it.
Peaches and Cream Chia Overnight Oats
Makes 3 generous portions
- Chia Overnight Oats
- 2 cups whole grain oats
- ½ cup chia seeds
- 1tsp cinnamon
- 1T rice malt syrup (feel free to substitute with honey or maple syrup)
- 2 ½ cups milk of your choice (I used almond milk)
- ¾ cup yoghurt, plain, unsweetened
- Peach Topping
- 2 peaches, washed, halved and stone removed
- 1tsp cinnamon
- 1T rice malt syrup
For the Chia Oats
- Combine the oats, chia seeds and cinnamon in a large bowl and mix to combine.
- In a separate bowl combine the rice malt syrup, almond milk, yoghurt and mix to combine.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Separate into containers, jars, bowls whatever floats your boat and then leave covered to set overnight in the fridge.
For the Peach Topping
- Preheat oven to 180 degrees and place the peach halves facing up on a lined baking tray.
- Drizzle the 1T of rice malt syrup evenly over the peaches. (I tend to make a little pool of it in the hole where the stone has been removed.)
- Sprinkle with cinnamon and bake for 30mins or for as long as it takes for the peaches to soften and cook through.
- Leave to cool.
- Cut the peach halves into smaller slices.
- Add the peaches, rice malt syrup, cinnamon and 1tsp of water to a small pan on low heat with the lid on.
- Stew for 20 mins or for as long as it takes for the peaches to soften and become gooey.
- Leave to cool.
- To serve, add extra yoghurt on top of your chia oat mixture and top with your favourite style of peaches.
- Leave in the fridge for up to 3 days.
- Feel free to substitute the peaches with whatever fruit you have. The beauty of recipes like these is that you can play around with different combos and use what you have.