Peach Basil Overnight Oats

Serves 4 · 15 min prep

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice
• 1 cup plain Greek yogurt
• 2 tablespoons chia seeds
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 3 medium ripe peaches
• 1/4 cup loosely packed fresh basil leaves
• 1/8 teaspoon pinch of salt
• 1/4 cup toasted sliced almonds

Instructions

1. 1In a large mixing bowl, stir the rolled oats with the milk, Greek yogurt, chia seeds, honey, vanilla, and salt until everything is evenly coated and no dry pockets of oats remain.
2. 2Dice two of the peaches into small bite-size pieces, discarding the pits, and fold most of the diced fruit into the oat mixture, reserving a small handful for topping later.
3. 3Stack the basil leaves, roll them tightly, and slice into thin ribbons; stir three-quarters of the basil into the oats so the herb is distributed throughout.
4. 4Spoon the mixture evenly into four jars or lidded containers, packing gently so each jar is filled three-quarters full.
5. 5Cover and refrigerate at least 6 hours or overnight so the oats soften and the chia gels into a creamy pudding texture.
6. 6Just before serving, taste a spoonful; if you want more sweetness, drizzle a little extra honey over the top of each jar.
7. 7Dice the remaining peach and scatter it over the jars along with the reserved basil ribbons and the toasted almonds for crunch.
8. 8Serve chilled straight from the jars, or transfer to bowls if you are plating for a weekend brunch spread.