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Peaches and Cream Overnight Oats
It's dairy-free and gluten-free. And a great way to start your morning.
Jul 15, 2025
When I was a kid, my absolute favorite breakfast was the peaches and cream that came in those instant packets. You know the ones, they look like freeze-dried food that astronauts eat in space. Years later, when I started making all my recipes from scratch, I replaced the instant packs with fresh ingredients.
My version of peaches and cream overnight oats is creamy and sweet without being too sugary. It has a generous serving of Oregold Peaches for the perfect touch of sweetness, and the addition of chia seeds makes it ultra-thick.
You can make this recipe your own by changing up the type of milk or sweetener you use. You could also add some protein powder or some almond butter to make it even more filling. Perhaps the best part of this recipe is that it can also be used as a base for all your other fruity oats, so mix in your favorite seasonal fruit.
If you’re a busy bee, you can always portion this oatmeal out into individual jars and take it with you as a grab-and-go breakfast. The oatmeal keeps for up to seven days, so you can make up to a week of breakfasts ahead of time. To keep it extra fresh, try mixing the peaches into your overnight oats right before serving.
- 2 cups gluten-free old fashioned rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- Pinch sea salt
- 3 Oregold® Peaches (cored and chopped) Save some for garnishing
- 3 cups unsweetened almond milk
- 1 cup full-fat canned coconut milk
- 3 tablespoon pure maple syrup
- 2 teaspoons pure vanilla extract
- Pecans (for garnishing)
- Add all the ingredients to a large sealable container or jar and stir well. Seal and refrigerate overnight or at least 6 hours. If possible, stir oatmeal a few times as it sits.
- After oatmeal has chilled and is nice and thick, taste it for flavor. Add more peaches and/or maple syrup to taste.
- Serve in bowls or glasses with more chopped peaches and pecans.
