Sweet Corn & Peach Overnight Oats

Serves 4 · 15 min prep

Ingredients

• 2 cups old-fashioned rolled oats
• 1 1/2 cups whole milk
• 1 cup plain Greek yogurt
• 1 cup fresh corn kernels
• 2 medium ripe peaches, diced
• 3 tbsp pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pinch pinch of kosher salt
• 1/3 cup toasted pecans, chopped
• 1 peach extra peach slices for topping
• 1/4 cup extra fresh corn kernels for topping

Instructions

1. 1In a large mixing bowl, stir together the rolled oats, milk, Greek yogurt, maple syrup, chia seeds, vanilla, cinnamon, and salt until everything is evenly moistened.
2. 2Fold in most of the diced peaches and the fresh corn kernels, reserving a small handful of each for morning toppings.
3. 3Divide the mixture evenly among four jars or airtight containers, packing it down gently so the liquid covers the oats.
4. 4Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the chia thickens the mixture into a creamy pudding texture.
5. 5In the morning, give each jar a quick stir; if the oats seem too thick, loosen with a splash of milk until spoonable.
6. 6Taste and adjust sweetness with an extra drizzle of maple if desired.
7. 7Top each serving with the reserved peach slices, a spoonful of raw corn kernels for crunch, and a scatter of toasted pecans.
8. 8Serve chilled straight from the jar for a grab-and-go weekday breakfast, or spoon into bowls for a more leisurely weekend start.
9. 9The jars keep well in the fridge for up to three days, making this ideal for batch prep during peak peach and corn season.