With a touch of maple syrup and almond extract, these peach crisp overnight oats will have your taste buds thinking you’re eating dessert for breakfast.
I know usually I share a savory lunch or dinner recipe on Mondays, but I just couldn’t wait to share these overnight oats with you! One of my favorite parts of summer is all the fresh produce, especially peaches. If you haven’t had Colorado peaches, you are sorely missing out. Always perfectly juicy, the peaches alone taste good enough for dessert. Well, almost. In my opinion there is no better summer dessert than peach crisp. I just love the buttery, oat crumble on top of hot, maple-covered peaches. Throw in a scoop of ice cream and eating it in front of a campfire and life doesn’t get much better than that.
While there’s no ice cream in this recipe, the cool, creaminess of the overnight oats makes for a healthy yet satisfying substitute. To make the oats, simply follow my standard overnight oats base: ½ cup rolled oats, ¼ cup plain Greek yogurt (the higher the fat content, the creamier and more satiating your oats will be), ½ cup unsweetened almond milk (feel free to use any milk you like), and 1 tablespoon of chia seeds (makes 1 serving). Mix all these ingredients in a mason jar or Tupperware container.
For the peaches, no butter or refined sugar here. Instead, the peaches are tossed in just a touch of maple syrup, almond extract, and ground cinnamon. I love the combination of almond and peaches, but feel free to use vanilla extract instead. To keep things simple, place the peaches on top of the oats mixture. However, if you want to get fancy like I did with my Strawberries and Cream Overnight Oats, feel free to layer the oat and peach mixtures. If you’re trying to cut back on your sugar intake, feel free to omit the maple syrup.
For the crisp topping, I used a tablespoon of granola per mason jar. In order to keep these healthy, be sure to look for a lower sugar granola with limited ingredients. Some of my favorite brands are Bear Naked (which I used for these oats), KIND, and Purely Elizabeth. The reason I love Bear Naked is that for ¼ cup of the Vanilla Almond, there’s only 4 grams of sugar. You can also use a homemade granola instead. To keep the crisp topping from getting soggy, I recommend adding it the morning you plan to eat the oats.
The recipe below makes two servings, but feel free to double to triple the recipe to have oats all week long.
Hope you’re all having a wonderful summer! Despite all the craziness of moving, Bry and I have been soaking up as much sun as possible with walks around our new neighborhood and taking our workouts outdoors. It’s amazing how much more energy you have when you’re not stuck inside air-conditioning all day! For those of you in the Denver area, Bry and I just tried out Avanti, a really cool food court in LoHi with alcohol and amazing patio seating. Such a great place to relax and hang out! And the fact that it’s less than a 10 minute walk from our apartment is amazing and way too tempting. Definitely go check it out while the weather is nice!
Peach Crisp Overnight OatsPrint Recipe
- 1 cup rolled oats
- ½ cup plain Greek yogurt
- 1 cup unsweetened vanilla almond milk
- 2 tablespoons chia seeds
- 1 ripe peach, cut into bite-sized pieces
- 2 tsp pure maple syrup
- 1/2 -1 tsp cinnamon
- ½ tsp almond or vanilla extract
- 2 tablespoons low sugar granola (I used a vanilla-flavored one, but a cinnamon flavor would work great too!)
- Supplies: 2 mason jars or small Tupperware containers
- Option to add nut butter or protein powder for extra fat and/or protein (can add as topping or stir into oat base)
Place ½ cup oats, 1 tablespoon chia seeds, ¼ cup Greek yogurt, and ½ cup unsweetened vanilla almond milk into each mason jar. Stir well (I find a butter knife works best for stirring in mason jars). Set aside.
In a small mixing bowl, combine bite-sized peach pieces, maple syrup, cinnamon, and almond or vanilla extract (I prefer almond but both taste good in this).
Place half of peach mixture on top of oat mixture in mason jars. Cover and let sit overnight.
In the morning, add 1 tablespoon of a low sugar granola to each mason jar and enjoy!
Nutrition for 1 serving: 320 calories, 1 g saturated fat, 118 g sodium, 49 g carbohydrate, 11 g fiber, 7 g added sugar (12 g total), 15 g protein