Sweet Corn & Peach Overnight Oats

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 14g protein
• 54g carbs
• 9g fat
• 8g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk or whole milk
• 1 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pinch pinch of kosher salt
• 2 cups ripe peaches, diced
• 1 cup fresh corn kernels, lightly steamed or raw
• 1/4 cup toasted sliced almonds
• 1/2 cup extra peach slices and corn for topping

Instructions

1. 1In a large mixing bowl or 4-cup measuring jug, stir together the rolled oats, milk, Greek yogurt, maple syrup, chia seeds, vanilla, cinnamon, and salt until the mixture is creamy and no dry oat pockets remain.
2. 2Fold in half of the diced peaches and half of the corn kernels so fruit and corn are suspended throughout the oat base.
3. 3Divide the mixture evenly among four jars or airtight containers, packing it down gently so it settles into an even layer.
4. 4Top each jar with the remaining diced peaches and corn, pressing them lightly into the surface so they stay moist overnight.
5. 5Seal the jars and refrigerate for at least 6 hours or up to 3 days; the oats will soften, the chia will thicken the mixture, and the peach juices will perfume everything.
6. 6In the morning, give each jar a quick stir from the bottom to redistribute creaminess, or leave the fruit layer on top for a pretty presentation.
7. 7If the oats seem too thick, loosen with a splash of cold milk until they reach a spoonable consistency.
8. 8Finish with a sprinkle of toasted sliced almonds and a few extra fresh peach slices or corn kernels for crunch and color.
9. 9Serve chilled straight from the jar for an easy weekday breakfast that still tastes like peak late summer.