Peach & Almond Butter Protein Overnight Oats

Overnight oats turned American meal prep into a set-it-and-forget-it breakfast ritual. This jar folds ripe peaches and creamy almond butter into Greek yogurt–boosted oats for a no-cook start that wakes up sweet and nutty.

Serves 4 · 10 min prep

Estimate for one serving

• 372 cal
• 18g protein
• 48g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 1/2 cups plain Greek yogurt
• 1 1/2 cups unsweetened almond milk
• 1/4 cup natural almond butter
• 2 ripe peaches
• 2 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pinch of kosher salt
• 1/4 cup sliced almonds

Instructions

1. 1Dice the peaches into small pieces, reserving a few pretty slices for topping later.
2. 2In a large bowl whisk together the Greek yogurt, almond milk, almond butter, maple syrup, vanilla, cinnamon, and salt until completely smooth.
3. 3Stir in the rolled oats and chia seeds until every oat is coated and no dry pockets remain.
4. 4Fold most of the diced peaches into the oat mixture, saving the reserved slices for the morning.
5. 5Divide the mixture evenly among four jars or airtight containers, packing it down gently.
6. 6Seal and refrigerate at least 6 hours or overnight so the oats soften and the chia thickens the base.
7. 7In the morning give each jar a quick stir; if it seems too thick, loosen with a splash of almond milk.
8. 8Top with the reserved peach slices and a sprinkle of sliced almonds for crunch.
9. 9Eat cold straight from the jar or warm gently in the microwave for 45 seconds if you prefer a cozy bowl.
10. 10These keep well for up to 4 days, making them ideal for staggered school-week breakfasts.