Peach Crisp Overnight Oats – Creamy overnight oats made with yogurt, topped with fresh peaches, pecans, and a sweet cinnamon streusel
This post is sponsored by Daiya.
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
I’m a huge fan of oatmeal, but sometimes I don’t want to wake up and eat a super filling bowl of super hot oatmeal, ja feel? That’s why overnight oats are the best thing that’s ever come into my life.
Some people make overnight oats and heat them up in the morning, but no sir, not me. I like eating them cold from the fridge, and I would ask if that’s weird, but I know for A FACT that a ton of people like cold oats. That makes me happy.
I usually like my oats plain, with just a little sprinkle of cinnamon and a little extra almond milk (vanilla, please) for good measure. But that’s no fun, and that’s boring real-life health food, and because this is my blog where I can’t leave well enough alone and I let my Too Much Gene™ run wild, these are PEACH CRISP OATS. I’m in love.
You start with a regular base- oats and almond milk. But then you add in some yogurt, which makes it so creamy and delicious. I love Daiya’s Yogurt Alternatives, because they have such an incredible flavor and are so rich and creamy like regular yogurt. I used the peach one, which has chunks of real peaches in it. Yesss. Then you make a super easy, super quick streusel topping, and cut up some fresh peaches to go on top. Easy peasy.
- ½ cup + 2 Tbsp. old-fashioned oats
- 3 Tbsp. nondairy milk
- 1 container (5.3 ounces) Daiya Peach Greek Yogurt Alternative
- pinch of cinnamon
- ¼ tsp. vanilla extract
- fresh peaches and pecan pieces for topping
- ¼ cup flour
- 1 Tbsp. brown sugar
- pinch of salt
- ¼ tsp. cinnamon
- 1 Tbsp. coconut oil, melted
- Mix together the oats, milk, cinnamon, and yogurt in a mason jar or tupperware with a lid, then refrigerate 6-8 hours or overnight. If the oats are a little too dry, add a small splash of water. There should be quite a bit of extra liquid (which will get absorbed overnight), but not so much that there's a layer of liquid above the oats.
- Mix together all streusel ingredients, then bake at 375º for 10-15 minutes until starting to brown.
- Remove from oven and let cool completely.
- Sprinkle the streusel over the oats, then top with cut-up pieces of peaches and pecans. Enjoy warm or cold!
Thank you to Daiya for sponsoring this post!
(All opinions are 100% my own. I only partner with brands that I love and use regularly.)
© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.