Peach Cobbler Overnight Oats

Serves 4 · 15 min prep · 3 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 62g carbs
• 14g fat
• 8g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 1 1/2 cups whole milk
• 1 cup plain Greek yogurt
• 2 cups ripe peaches, diced
• 3 tbsp brown sugar
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp chia seeds
• 1/8 tsp pinch of kosher salt
• 1 tbsp butter
• 1/2 cup crushed shortbread or graham crackers
• 1/3 cup toasted pecans, chopped
• 8 leaves fresh basil leaves for garnish

Instructions

1. 1In a large bowl, stir together the rolled oats, chia seeds, cinnamon, nutmeg, and kosher salt until evenly distributed.
2. 2Whisk the whole milk, Greek yogurt, maple syrup, brown sugar, and vanilla extract in a separate bowl until the mixture is creamy and the sugar begins to dissolve.
3. 3Pour the wet mixture over the oats and fold gently until every oat is coated and no dry pockets remain.
4. 4Fold most of the diced ripe peaches into the oat mixture, reserving a handful for topping the next morning.
5. 5Divide the mixture evenly among four jars or bowls, cover tightly, and refrigerate overnight so the oats soften and the peaches release their juices.
6. 6In the morning, melt the butter in a small skillet over medium heat and toast the crushed shortbread until lightly golden and fragrant, about 2 to 3 minutes.
7. 7Stir the toasted crumbs and chopped pecans together to create a quick cobbler-style streusel topping.
8. 8Give each jar of oats a gentle stir; if the mixture looks too thick, loosen with a splash of milk until it reaches a spoonable consistency.
9. 9Top each portion with the reserved fresh peach dice and a generous sprinkle of the warm streusel.
10. 10Tear a few fresh basil leaves over each serving for a bright Southern garden finish that lifts the sweet peaches.
11. 11Serve chilled or let sit 10 minutes at room temperature so the flavors open up like classic peach cobbler at a porch gathering.