Peach & Basil Overnight Oats

Overnight oats take their name from a simple soak that softens grains while you rest. Ripe peaches and fragrant basil turn this make-ahead breakfast into a bright, no-cook summer jar finished with honey and creamy yogurt.

Serves 4 · 15 min prep

Estimate for one serving

• 312 cal
• 14g protein
• 48g carbs
• 8g fat
• 7g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 1½ cups whole milk
• 1 cup plain Greek yogurt
• 3 medium ripe peaches
• ¼ cup packed fresh basil leaves
• 3 tbsp honey
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 pinch pinch of kosher salt
• ¼ cup sliced almonds

Instructions

1. 1Dice two of the peaches into small bite-size pieces and place them in a medium mixing bowl. Thinly slice the remaining peach and set the slices aside in a small covered container in the fridge for topping in the morning.
2. 2Stack the fresh basil leaves, roll them tightly, and chiffonade into thin ribbons. Reserve a small pinch of the ribbons for garnish and add the rest to the diced peaches.
3. 3Add the rolled oats, milk, Greek yogurt, honey, chia seeds, vanilla extract, lemon juice, and salt to the bowl with the peaches and basil.
4. 4Stir everything thoroughly until the yogurt is fully incorporated and no dry pockets of oats remain. The mixture should look creamy and slightly loose.
5. 5Divide the oat mixture evenly among four jars or lidded containers, packing it down gently so the fruit is distributed throughout.
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 spoonable pudding-like texture.
7. 7In the morning, give each jar a quick stir. Top with the reserved peach slices, a sprinkle of sliced almonds, and the remaining basil ribbons.
8. 8Serve chilled straight from the jars, or spoon into bowls if you are setting out a shareable breakfast spread. A light drizzle of extra honey is optional if you want more sweetness.