Quick Takeaway
Yes, these peaches and cream overnight oats are a low oxalate breakfast you can prep the night before. A sensible portion of creamy oats topped with quick stovetop peaches keeps things in the Low tier for easy, gentle mornings. New here? Start with our Low Oxalate Foods List.
These peaches and cream overnight oats are the make-ahead breakfast of your dreams, creamy oats topped with a quick stovetop peach filling that tastes like the inside of a peach pie. About 12 minutes of active prep gets you four breakfasts ready to grab from the fridge for the next 3 to 5 days. Naturally low in oxalates, gluten-free, and dairy-free.
Why You’ll Love This Recipe
- Make once, eat all week. Four jars of breakfast in 12 minutes of active prep.
- Tastes like peach pie for breakfast. The cooked peach topping is genuinely special, sweet, warm-spiced, and rich.
- Naturally low oxalate. Oats, peaches, flax, coconut milk, and cinnamon extract are all on the safe list.
- Gluten-free and dairy-free. Without trying.
- Eat hot or cold. Cold straight from the fridge is classic; a 30-second microwave warms them up beautifully on cold mornings.
The Refrigerated Coconut Milk Detail
This recipe specifically calls for refrigerated coconut milk, the kind that comes in cartons in the dairy aisle (Califia is a great brand). Don’t substitute canned coconut milk: the canned version is much thicker and richer, and your oats will end up dense and heavy instead of light and creamy. The carton variety is the right liquid weight and fat content for proper overnight oats consistency.
Ingredient Notes
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- Old-fashioned oats. Don’t use steel-cut (too dense, won’t soften overnight) or quick oats (will turn to mush). Old-fashioned rolled oats hit the right balance.
- Refrigerated coconut milk. Califia brand or similar carton coconut milk, not canned. The 2 3/4 cups divided across 4 jars gives you the right oats-to-milk ratio.
- Frozen or fresh peaches. Both work. Frozen peach slices are a year-round shortcut; fresh ripe peaches are unbeatable in summer.
- Cinnamon extract. The low-oxalate way to get cinnamon flavor. Ground cinnamon is high in oxalates and not appropriate for this diet.
- Ground flax. Adds fiber, omega-3s, and a subtle nutty flavor. Stays gentle on an oxalate-sensitive system.
- Coconut sugar. Just two tablespoons to enhance the natural sweetness of the peaches. Maple syrup works as a substitute.
- Coconut oil. A teaspoon to cook the peaches, adds richness and helps the spices bloom.
How to Make Peaches and Cream Overnight Oats
The full step-by-step is in the recipe card below. Big picture:
- Cook the peaches with coconut oil, cinnamon extract, nutmeg, coconut sugar, and vanilla, 5 to 7 minutes until soft and saucy.
- Set up four mason jars with 1/2 cup oats, 1 teaspoon flax, and 3/4 cup refrigerated coconut milk in each.
- Divide the peaches across the jars and stir to combine.
- Refrigerate overnight (at least 8 hours).
- Eat cold or warm gently in the microwave.
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Peaches and Cream Overnight Oats
Print Recipe
Ingredients
- 1 tsp coconut oil
- 1.5 cups frozen peach slices or 3 ripe peaches, diced into small chunks
- 1/4 tsp cinnamon extract
- 1/2 tsp nutmeg
- 2 tbsp coconut sugar
- 2 tsp vanilla extract
- 2 cups old-fashioned oats
- 4 tsp ground flax
- 2 3/4 cups refrigerated coconut milk Califia brand or similar carton coconut milk — not canned
Instructions
- In a small pan, heat the coconut oil over medium-high heat. Add the peaches, cinnamon extract, nutmeg, coconut sugar, and vanilla extract. Cook for 5–7 minutes until the peaches are soft and the mixture looks like peach pie filling.
- In each of 4 glass mason jars, add 1/2 cup of oats, 1 teaspoon of ground flax, and 3/4 cup of refrigerated coconut milk. Stir to combine.
- Divide the cooked peach mixture evenly between the four jars. Stir each jar to combine the peaches with the oats.
- Top each jar with its lid and refrigerate for at least 8 hours, or overnight. The oats will absorb the coconut milk and soften into the perfect creamy texture.
- Serve cold straight from the fridge, or warm gently in the microwave for 30–45 seconds if you prefer warm oats. Enjoy!
Pro Tips for the Best Overnight Oats
- Use carton coconut milk, not canned. The single most important ingredient detail, canned will throw off the consistency.
- Cook the peaches enough. 5 to 7 minutes is right. Undercooked peaches stay watery; overcooked turn to a thin sauce.
- Stir well before refrigerating. Oats clump if you don’t mix them properly with the liquid.
- Use mason jars or other airtight containers. Keeps the oats fresh for the full 3 to 5 days.
- Stir again before eating. Some separation is normal, a quick stir brings it back to creamy.
Topping Ideas
- Fresh peach slices on top for extra texture
- Strawberry compote swirled in for a different flavor
- Toasted coconut flakes for crunch
- Sunflower seeds for protein and crunch
- A drizzle of maple syrup or honey for extra sweetness
Storage
- Refrigerator. Keeps for 3 to 5 days in sealed mason jars.
- Freezing. Not recommended, the oats and coconut milk separate after thawing and the texture suffers.
- Travel. Mason jars travel well to work or school for a grab-and-go breakfast.
Substitutions and Variations
- Use blueberries or strawberries in place of peaches for a different fruit flavor.
- Swap maple syrup for coconut sugar, same sweetness, slightly different flavor.
- Add a tablespoon of pumpkin seeds or sunflower seeds to each jar for crunch and protein.
- Use dairy milk or kefir in place of coconut milk if you tolerate dairy.
Frequently Asked Questions
Are overnight oats low oxalate?
Yes. Oats, peaches, flax, and coconut milk are all on the low-oxalate list. The key is using cinnamon extract (not ground cinnamon) and refrigerated coconut milk (not canned, which is fine for oxalates but wrong texture for this recipe).
Can I use canned coconut milk instead?
Don’t. Canned coconut milk is much thicker and higher in fat than refrigerated carton coconut milk. The oats will end up dense and overly rich instead of light and creamy.
Can I eat these warm?
Yes. Overnight oats are traditionally eaten cold, but a 30 to 45 second microwave warms them up beautifully if you prefer hot oats on cold mornings.
How long do overnight oats last?
3 to 5 days in the fridge, sealed. The peach mixture is what limits the timeline, the cooked fruit doesn’t hold as long as plain oats and milk would on their own.