Close
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:25 minsChill Time:8 hrsTotal Time:8 hrs 55 minsServings:4Jump to Nutrition Facts
Active Time:25 minsChill Time:8 hrsTotal Time:8 hrs 55 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Chill Time:8 hrs
Chill Time:
8 hrs
Total Time:8 hrs 55 mins
Total Time:
8 hrs 55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4fresh peaches, peeled and chopped (3 cups)1/4cupwater1tablespoonlight brown sugar1teaspoonground cinnamon, divided1/2teaspoonsalt, divided2cupsold-fashioned rolled oats1 3/4cupsreduced-fat milk1cupnonfat peach strained (Greek-style) yogurt2tablespoonschia seeds2tablespoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
4fresh peaches, peeled and chopped (3 cups)
1/4cupwater
1tablespoonlight brown sugar
1teaspoonground cinnamon, divided
1/2teaspoonsalt, divided
2cupsold-fashioned rolled oats
1 3/4cupsreduced-fat milk
1cupnonfat peach strained (Greek-style) yogurt
2tablespoonschia seeds
2tablespoonsvanilla extract
DirectionsPlace peaches, water, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium saucepan. Cook, uncovered, over medium-low heat, stirring occasionally, until the water has evaporated and the peaches are fork-tender, 6 to 7 minutes. Transfer the mixture to a medium bowl; let cool to room temperature, about 30 minutes. Cover and refrigerate until ready to assemble oats.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMeanwhile, whisk oats, milk, yogurt, chia seeds, vanilla and the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium bowl until fully combined. Cover and refrigerate until slightly thickened, at least 8 hours.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingTo assemble, spoon 1/2 cup oat mixture into each of 4 (16-ounce) jars; top each with 1/3 cup peach mixture. Repeat the layers with the remaining oats and peaches.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingFrequently Asked QuestionsFor this recipe, it’s best to use fresh, ripe peaches. Look for a peach that’s dark yellow (not green), smells deliciously sweet and floral and has some give to it when you gently squeeze it with the pads of your fingers. If your peach is not quite ripe enough, put it in a brown paper bag along with an ethylene-producing fruit like an apple or pear, which will help speed up the ripening.We would only suggest using old-fashioned oats, also known as rolled oats, to ensure that the outcome is smooth and creamy.As the name suggests, overnight oats can soak in the fridge overnight, though if you’re eager to eat sooner they will be ready in 2 to 4 hours.They’re supposed to be eaten cold. However, you can heat them in the microwave if you prefer. Heat for 30 seconds, then check and continue adding time until you reach the desired temperature.EatingWell.com, July 2024
Directions
Place peaches, water, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium saucepan. Cook, uncovered, over medium-low heat, stirring occasionally, until the water has evaporated and the peaches are fork-tender, 6 to 7 minutes. Transfer the mixture to a medium bowl; let cool to room temperature, about 30 minutes. Cover and refrigerate until ready to assemble oats.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMeanwhile, whisk oats, milk, yogurt, chia seeds, vanilla and the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium bowl until fully combined. Cover and refrigerate until slightly thickened, at least 8 hours.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingTo assemble, spoon 1/2 cup oat mixture into each of 4 (16-ounce) jars; top each with 1/3 cup peach mixture. Repeat the layers with the remaining oats and peaches.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingFrequently Asked QuestionsFor this recipe, it’s best to use fresh, ripe peaches. Look for a peach that’s dark yellow (not green), smells deliciously sweet and floral and has some give to it when you gently squeeze it with the pads of your fingers. If your peach is not quite ripe enough, put it in a brown paper bag along with an ethylene-producing fruit like an apple or pear, which will help speed up the ripening.We would only suggest using old-fashioned oats, also known as rolled oats, to ensure that the outcome is smooth and creamy.As the name suggests, overnight oats can soak in the fridge overnight, though if you’re eager to eat sooner they will be ready in 2 to 4 hours.They’re supposed to be eaten cold. However, you can heat them in the microwave if you prefer. Heat for 30 seconds, then check and continue adding time until you reach the desired temperature.
Place peaches, water, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium saucepan. Cook, uncovered, over medium-low heat, stirring occasionally, until the water has evaporated and the peaches are fork-tender, 6 to 7 minutes. Transfer the mixture to a medium bowl; let cool to room temperature, about 30 minutes. Cover and refrigerate until ready to assemble oats.
Meanwhile, whisk oats, milk, yogurt, chia seeds, vanilla and the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a medium bowl until fully combined. Cover and refrigerate until slightly thickened, at least 8 hours.
To assemble, spoon 1/2 cup oat mixture into each of 4 (16-ounce) jars; top each with 1/3 cup peach mixture. Repeat the layers with the remaining oats and peaches.
Frequently Asked QuestionsFor this recipe, it’s best to use fresh, ripe peaches. Look for a peach that’s dark yellow (not green), smells deliciously sweet and floral and has some give to it when you gently squeeze it with the pads of your fingers. If your peach is not quite ripe enough, put it in a brown paper bag along with an ethylene-producing fruit like an apple or pear, which will help speed up the ripening.We would only suggest using old-fashioned oats, also known as rolled oats, to ensure that the outcome is smooth and creamy.As the name suggests, overnight oats can soak in the fridge overnight, though if you’re eager to eat sooner they will be ready in 2 to 4 hours.They’re supposed to be eaten cold. However, you can heat them in the microwave if you prefer. Heat for 30 seconds, then check and continue adding time until you reach the desired temperature.
Frequently Asked Questions
For this recipe, it’s best to use fresh, ripe peaches. Look for a peach that’s dark yellow (not green), smells deliciously sweet and floral and has some give to it when you gently squeeze it with the pads of your fingers. If your peach is not quite ripe enough, put it in a brown paper bag along with an ethylene-producing fruit like an apple or pear, which will help speed up the ripening.
We would only suggest using old-fashioned oats, also known as rolled oats, to ensure that the outcome is smooth and creamy.
As the name suggests, overnight oats can soak in the fridge overnight, though if you’re eager to eat sooner they will be ready in 2 to 4 hours.
They’re supposed to be eaten cold. However, you can heat them in the microwave if you prefer. Heat for 30 seconds, then check and continue adding time until you reach the desired temperature.
EatingWell.com, July 2024
Rate ItPrint
Nutrition Facts(per serving)354Calories7gFat58gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
