Peach-Blueberry Overnight Oats

Peach-blueberry overnight oats--making the best of summer fruits!

Oatmeal is one of my favorite foods, and I eat it for breakfast almost every day. In my breakfast rotation, there are two seasons of oatmeal: hot and cold. Right now, in the heat of July, I’m all about enjoying oats cold. That might mean mixing up big batch of meusli to eat all week, or maybe toasting the oats with spices for a fast cheater’s granola to eat with milk or Greek yogurt. But more often than not, it’s even simpler: overnight oats. There are a million different ways to make overnight oats. Many recipes include yogurt; some add honey or maple syrup; some use chia or flax seeds while others don’t. I usually skip the yogurt and sweeteners, but I do use chia seeds:

Chia seeds add fiber and a little texture to overnight oats. You can leave them out if you want--just use a little less liquid.
Chia seeds add fiber and a little texture to overnight oats. You can leave them out if you want–just use a little less liquid.

Yes, like the Chia Pet–but these are food-grade seeds! You should be able to find them in the health or baking section of your grocery store. If you’ve never worked with chia seeds, they’re tiny little seeds that expand when exposed to liquid. If you let them soak as in these overnight oats, they’re about as noticeable as the poppy seeds in a muffin. Just a little crunch and texture, but no strong taste. They work well in the overnight oats to help thicken the mixture, plus add fiber and omega-3 fatty acids. But be forewarned–no matter how careful you are, these things can and will get everywhere in your kitchen! You can make overnight oats any which way you please, but here is the basic recipe I use. Printer-friendly PDF available here.

Basic Overnight Oats

Per serving

Ingredients

  • 1/3 cup rolled oats (these provide the best texture)
  • 1 tsp chia seeds
  • 1/2 to 3/4 cup milk or milk substitute
  • 2-4 tbsp fresh or dried fruit, nuts, nut butter, seeds, etc.
  • Spices or flavorings

Steps

  1. Combine ingredients in a container with a lid. Refrigerate overnight (or at least several hours).
  2. Stir before serving. Add additional liquid or toppings if desired, and enjoy!

How about an example? Here’s how I made a recent batch of overnight oats featuring a perfectly ripe peach and some sweet blueberries. I usually make 4-5 servings at a time, hence the 1/4 peach. Overnight oats will keep for about a week in the refrigerator.

Peach-blueberry overnight oats--making the best of summer fruits!
Peach-blueberry overnight oats–making the best of summer fruits!

Peach-Blueberry Overnight Oats

Per serving

Ingredients

  • 1/3 cup rolled oats (these provide the best texture)
  • 1 tsp chia seeds
  • 1/2 to 3/4 cup milk (I use Silk Original unsweetened almond milk)
  • 1/4 fresh peach
  • 1-2 tbsp fresh or frozen blueberries
  • dash cinnamon

Steps

  1. Because peaches (like apples and bananas) tend to oxidize once cut if not eaten right away, you want to prepare and add them to the container first, and place the other ingredients on top. (The milk will seal out the air, and the other dry ingredients will hold the peach chunks below the surface.) Wash the peach, peel if desired and dice into small pieces.
  2. Wash blueberries (if fresh) and add to the container. Frozen blueberries can be added directly without thawing.

    Add fruit...
    Add fruit…
  3. Add oats, chia seeds and cinnamon. Give the container a quick shake to distribute the seeds.
    ...oats...
    …oats…
    ...cinnamon and chia seeds.
    …cinnamon and chia seeds.

    Give it a little shake so the chia seeds don't clump together.
    Give it a little shake so the chia seeds don’t clump together.
  4. Cover the oats with almond milk.

    Top it off with milk and it's ready for the fridge!
    Top it off with milk and it’s ready for the fridge!
  5. Refrigerate overnight (or at least several hours).

    The image above shows the oats after several hours in my fridge. Here they are the next morning on my desk at work. Still creamy, but the oats and seeds have absorbed more of the liquid.
    The image above shows the oats after several hours in my fridge. Here they are the next morning on my desk at work. You can see that the oats and seeds have absorbed some more of the liquid. The longer they sit in the fridge, the more liquid they’ll soak up!
  6. Stir before serving. Add additional liquid or toppings if desired, and enjoy!

Tips & variations:

  • Nuts like almonds and peanuts tend to soften if left in the overnight oats. You may want to add them before serving instead.
  • If fresh fruit is not available, any frozen variety or dried fruit like raisins, cherries or chopped dates will work.
  • You can use coffee or cooled tea (chai is nice!) to replace some of the milk.
  • Add a little peanut or almond butter for a richer texture. Add some jam or fruit for a PB&J twist.
  • Blend a ripe banana with cocoa powder, vanilla extract and almond milk and use the mixture as the liquid to make 2-3 servings of “brownie batter” overnight oats.
  • Add a tablespoon of pumpkin puree, a little maple syrup and some warm spices like cinnamon, ginger and nutmeg for a pumpkin pie version.

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