Peach Basil Overnight Oats

Overnight oats make breakfast a quiet make-ahead ritual, and ripe peaches meet fresh basil for a bright summer twist. Creamy yogurt and chia thicken the jar while toasted almonds finish each spoonful with gentle crunch.

Serves 4 · 15 min prep

Estimate for one serving

• 312 cal
• 14g protein
• 48g carbs
• 9g fat
• 8g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk
• 1 cup plain Greek yogurt
• 2 medium ripe peaches
• 1/4 cup loosely packed fresh basil leaves
• 2 tbsp chia seeds
• 1 tsp pure vanilla extract
• 1 tbsp honey
• 1 pinch pinch of fine sea salt
• 1/4 cup toasted sliced almonds

Instructions

1. 1Rinse the peaches under cool water, pat dry, then pit and dice them into small bite-size pieces so they soften slightly overnight without turning mushy.
2. 2Stack the basil leaves, roll them tightly, and chiffonade into thin ribbons; set aside a small handful of the prettiest ribbons for topping in the morning.
3. 3In a large mixing bowl, stir the rolled oats, chia seeds, and pinch of salt until evenly combined.
4. 4Whisk the almond milk, Greek yogurt, vanilla, and honey in a separate bowl or large measuring cup until smooth and lightly frothy.
5. 5Pour the wet mixture over the oats and fold gently until every flake is coated and no dry pockets remain.
6. 6Fold in most of the diced peaches and most of the basil ribbons, reserving a little of each for the morning garnish.
7. 7Divide the mixture evenly among four jars or airtight containers, tapping each jar lightly on the counter so the oats settle.
8. 8Seal and refrigerate at least 6 hours or overnight; the oats will thicken and the peaches will release a little sweet juice.
9. 9In the morning, give each jar a quick stir. If the mixture seems too thick, loosen with a splash of almond milk.
10. 10Top with the reserved peach pieces, remaining basil ribbons, and toasted almonds. Serve chilled straight from the jar.