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These peaches and cream overnight oats are made gluten-free and dairy-free for a great start to your morning. This easy recipe from Julia at The Roasted Root is sure to become your favorite breakfast food this summer. With the addition of Harry & David Oregold Peaches, this recipe will take your oats from good to WOW.
When I was a kid, my absolute favorite breakfast was the instant peaches and cream oatmeal from the packets. When I started to make all my recipes from scratch, I replaced the instant packs with what you see here- peaches and cream overnight oats. This version of the recipe has the addition of chia seeds to make it ultra thick and a generous serving of Oregold Peaches for the perfect touch of sweetness.
This oatmeal is creamy and sweet without being too sugary. And, those juicy hunks of peaches really set it apart from the Peaches and Cream recipes you're used to. If you’re a busy bee, you can always portion this oatmeal out into individual jars and take it with you as a grab-and-go breakfast. The oatmeal keeps for up to seven days, so you can make up to a week of breakfasts ahead of time. To keep it extra fresh, try mixing the peaches into your overnight oats right before serving.
You can make this recipe your own by changing up the type of milks or sweetener you use. You could also add some protein powder or some almond butter to make it even more filling. The best part? This recipe can also be used as a base for all your other fruity oats, so mix in your favorite seasonal fruit!
These peaches and cream overnight oats are made gluten-free and dairy-free for a great start to your morning. This easy recipe from Julia at The Roasted Root is sure to become your favorite breakfast food this summer. With the addition of Harry & David Oregold Peaches, this recipe will take your oats from good to WOW.
- 2 cups gluten-free old fashioned rolled oats
- 2 tbsp chia seeds
- 1 teaspoon ground cinnamon
- Pinch sea salt
- 3 large Harry & David® Oregold® Peaches (cored and chopped)
- 3 cups Uunsweetened almond milk
- 1 cup Full-fat canned coconut milk
- 3 tbsp Harry & David® Pure Maple Syrup
- 2 teaspoons pure vanilla extract
- Add all ingredients for the overnight oats to a large sealable container or jar and stir well. Seal and refrigerate overnight or at least 6 hours. If possible, stir oatmeal a few times as it sits.
- After oatmeal has chilled overnight and is nice and thick, taste it for flavor. Add more peaches and/or pure maple syrup to taste.
- Serve in bowls or glasses with chopped peaches and pecans.
Add Chopped peaches and/or Raw or roasted pecans
