Creamy Overnight Oats with Stone Fruit
Five minutes tonight, breakfast sorted tomorrow — organic oats and ripe peaches.
Kim's note
Ripe, fragrant fruit is the whole recipe — if the peach doesn't smell like anything, the oats won't either. In winter, thawed frozen peaches work beautifully.
Ingredients
- 1 cup rolled oats (not instant)
- 1 cup plant milk
- 1/2 cup plain plant-based yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 ripe peach or nectarine, sliced
- 2 tablespoons chopped toasted almonds
- A pinch of cinnamon
How to make it
- 1
Combine the oats, plant milk, yogurt, chia seeds, maple syrup, and vanilla in a jar or container with a lid. Stir well.
- 2
Cover and refrigerate overnight, or for at least 6 hours.
- 3
In the morning, give the oats a good stir — they will have thickened considerably. Add a splash of plant milk if you prefer a looser texture.
- 4
Divide between two bowls or eat straight from the jar.
- 5
Top with the sliced peach, toasted almonds, and a pinch of cinnamon. Eat slowly — you earned this.
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