Peaches and Cream Overnight Oats

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Nothing says summer like juicy, ripe peaches and this recipe celebrates them in the best way! I created this recipe because peaches are in season, and overnight oats are my favorite way to make sure I never skip breakfast. They’re easy to prep the night before, and they keep me full and energized until lunch.

With layers of creamy oats, warm cinnamon-spiced peaches, and yogurt, this breakfast tastes like dessert but is nourishing and wholesome.

Why You’ll Love This Recipe

Make-ahead convenience: Perfect for busy mornings—just grab and go.
Seasonal flavor: Sweet summer peaches shine with a touch of cinnamon.
Balanced & filling: Packed with fiber, protein, and healthy fats to keep you satisfied.
Customizable: Easily swap in your favorite non-dairy milk or yogurt.
Naturally sweetened: Maple syrup is optional if your peaches are sweet enough.

What you’ll need for this recipe:

Gluten-free rolled oats: The base for our overnight oats—hearty and wholesome.
Chia seeds: Help thicken the mixture while adding fiber and omega-3s.
Non-dairy milk: Almond, soy or coconut milk all work beautifully.
Vanilla extract: A touch of sweetness and warmth.
Maple syrup (optional): For those who like a little extra sweetness.
Peaches: Sautéed with cinnamon until tender and fragrant.
Cinnamon: Adds cozy, spiced flavor that pairs perfectly with peaches.
Yogurt (non-dairy or regular): Creates the creamy “dessert-like” layers, if you choose a high protein yogurt you will add extra protein to your breakfast.

How to make these Overnight Oats

Please see recipe card at the bottom of this post for the full recipe details.

Prepare the oats: In a bowl, combine oats, chia seeds, non-dairy milk, vanilla extract, and maple syrup (if using). Stir well. Cover and refrigerate overnight.
Cook the peaches: In a small pan over medium heat, add the diced peaches and ½ teaspoon cinnamon. Cook for 3–5 minutes, stirring occasionally, until the peaches soften and release their juices. Remove from heat and let cool.
Assemble: In jars or bowls, layer the chilled oats with yogurt and the cinnamon-spiced peaches. Repeat layers as desired.
Serve: Enjoy cold straight from the fridge or let sit at room temperature for 10 minutes before eating. Top with an extra sprinkle of cinnamon, if you’d like.

FAQ

Yes! Frozen peaches work great. Just thaw them first and cook them the same way with cinnamon until soft and juicy.

Overnight oats stay fresh for up to 3–4 days when stored in an airtight container, I am currently loving these containers from Amazon. If layering with yogurt, you may want to add the yogurt just before serving for best texture.

Definitely. While they’re typically eaten cold, you can heat them in the microwave for 30–60 seconds if you prefer a warm breakfast.

You can use Greek yogurt for extra protein or a dairy-free yogurt for a non-dairy option. Coconut yogurt adds a nice creaminess that pairs perfectly with peaches.

Ingredients

1½ cups gluten-free rolled oats
2 tablespoons chia seeds
2 cups non-dairy milk (almond, soy, or coconut)
1 teaspoon vanilla extract
1-2 tablespoons maple syrup optional to taste
2 large peaches diced
½ teaspoon ground cinnamon (plus extra for topping)
½ cup Greek yogurt

Instructions

In a large bowl or jar, combine oats, chia seeds, non-dairy milk, vanilla extract, and maple syrup (if using). Stir well. Cover and refrigerate overnight (or at least 4 hours).
In a small pan over medium heat, add the diced peaches and ½ teaspoon cinnamon. Cook for 3–5 minutes, stirring occasionally, until the peaches soften and release their juices. Remove from heat and let cool.
In jars or bowls, layer the chilled oats with yogurt and the cinnamon-spiced peaches. Repeat layers as desired.
Enjoy cold straight from the fridge or let sit at room temperature for 10 minutes before eating. Top with an extra sprinkle of cinnamon, if you’d like.