Peaches and Cream Overnight Oats

Make-ahead overnight oats with a homemade peach pie filling. Four mason jars, less than 15 minutes of active prep, and breakfast is sorted for the next 3–5 days. Naturally gluten-free, dairy-free, and low in oxalates.

Prep Time 5

Cook Time 7

Servings jars

Course: Breakfast

Cuisine: American

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!