Peach & Basil Overnight Oats

Serves 4 · 15 min prep

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 1 cup plain Greek yogurt
• 2 tablespoons chia seeds
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 3 medium ripe peaches
• 1/4 cup packed fresh basil leaves
• 1 teaspoon lemon zest
• 1 pinch pinch of kosher salt
• 1/3 cup toasted sliced almonds

Instructions

1. 1In a large mixing bowl, stir together the rolled oats, milk, Greek yogurt, chia seeds, honey, vanilla extract, and salt until everything is evenly combined and no dry pockets of oats remain.
2. 2Dice two of the peaches into small bite-size pieces, leaving the skin on for color and fiber; reserve the third peach for topping in the morning.
3. 3Stack the fresh basil leaves, roll them tightly, and thinly slice into ribbons (chiffonade); set aside a small handful of the prettiest ribbons for garnish.
4. 4Fold most of the diced peaches, most of the basil ribbons, and the lemon zest into the oat mixture so the fruit and herbs are distributed throughout.
5. 5Divide the mixture evenly among four jars or lidded containers, packing it gently so it sits level.
6. 6Seal the jars and refrigerate overnight, or at least 6 hours, until the oats have softened and the chia has thickened the mixture to a creamy spoonable texture.
7. 7In the morning, taste and adjust sweetness with a little extra honey if needed; the oats should taste bright from the lemon and fragrant from the basil.
8. 8Dice the remaining peach and scatter it over the tops of the jars along with the reserved basil ribbons and the toasted sliced almonds.
9. 9Serve chilled straight from the jars, or spoon into small bowls for a backyard brunch spread; the oats keep well refrigerated up to 3 days.