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Peach Pie Overnight Oats

Peach pie overnight oats with creamy oats, Greek yogurt, and diced peaches for a make-ahead breakfast. Stir in warm cinnamon and nutmeg, chill overnight, then top like a mini peach pie with crunchy graham crackers and pecans.
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Prep Time 10 minutes
Chill time 6 hours
Total Time 6 hours 10 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup old-fashioned rolled oats
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 0.33 ripe peach, diced
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • salt pinch
Optional toppings
  • extra diced peaches
  • crushed graham crackers
  • chopped pecans
  • whipped cream
  • cinnamon sprinkle

Equipment

  • 1 sheet pan

Method
 

Mix the oat base
  1. Add old-fashioned rolled oats, chia seeds, ground cinnamon, nutmeg, and salt to a jar or container.
  2. Pour in milk, plain Greek yogurt, maple syrup, and vanilla extract.
  3. Stir until well combined, scraping the sides so the chia is evenly distributed.
Add peaches and chill
  1. Fold in most of the diced peaches so they’re dispersed through the mixture.
  2. Cover and refrigerate overnight, or at least 6 hours, until thickened.
  3. Stir before serving to loosen the texture and re-distribute the peaches.
Top and serve
  1. Top with remaining diced peaches and crushed graham crackers for a peach-pie crunch.
  2. Sprinkle chopped pecans and add a light cinnamon sprinkle, then finish with whipped cream if using.

Notes

Pro tip: choose a ripe peach that smells fragrant and slightly yields to pressure for the most “pie-like” flavor. Store covered in the refrigerator up to 3 days; freezing isn’t recommended for the creamy texture. For a lighter option, swap in low-fat milk or use nonfat Greek yogurt while keeping the chia-to-oat ratio the same.