Overnight oats

    8 hours 15 min

    Oats, Greek yogurt, almond milk, cinnamon and peaches are left to soak in a jar overnight to make a delicious breakfast. It is free from processed sugar and uses the plant-based sweetener, Stevia. You could easily sweeten with honey or maple syrup if you prefer. Use different fruits or nuts each time you make it to keep it from getting boring. Serve cold or microwave until warm.

    53 people made this

    Serves: 1 

    • 40g porridge oats
    • 100g Greek yogurt
    • 120ml unsweetened almond milk
    • 85g peaches, diced
    • 1/2 teaspoon stevia or other low-calorie sweetener to taste
    • 1 teaspoon chia seeds (optional)
    • 1/2 teaspoon ground cinnamon, or more to taste
    • 1/2 teaspoon almond extract
    • 2 tablespoons chopped pecans, or to taste (optional)

    Prep:15min  ›  Extra time:8hr soaking  ›  Ready in:8hr15min 

    1. Mix oats, yogurt, almond milk, peaches, stevia, chia seeds, cinnamon and almond extract together in a glass jar or container. Cover or seal the jar and store in the fridge for 8 hours or overnight. Top with chopped pecans.

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    Reviews in English (12)


    So quick and easy! And yummy!!! I make a batch and bring a single portion with me to work Mon-Fri. I heat it in the microwave for less than a minute just to warm it and add any fruit that I have on hand and I just love this easy, healthful breakfast!!  -  08 Oct 2017


    This recipe makes a very filling breakfast and using peaches adds a lovely sweetness. If you're counting calories make sure you make plenty of allowance for the 500 cals per serving (depending on which brand of oats) but you definitely shouldn't need any mid-morning snacks!  -  22 May 2016


    This was my first time making overnight oatmeal, and it won't be my last! I really liked this. I used canned peaches (fresh are not in season right now), and skipped the optional chia seeds, but did add the pecans. I am looking forward to trying this with other fruits and nuts, like the submitter suggests. Thank you!  -  29 Jan 2015  (Review from Allrecipes US | Canada)