An easy, make-ahead breakfast made with plenty of berries, Greek yogurt, nuts, and a peach.
Earlier this year I was convinced I was about to witness a brawl sparked by peaches.
I was in the grocery store, desperately wanting to get my hands some peaches. But one guy had parked himself right in the middle of the peaches stand and was combing over every one. He picked up a peach, looked at it from all angles, and put it back down again. The same with the next peach, and the one after that, and the one after that.
Since I hate standing around awkwardly, I grabbed everything else I needed and then came back to the peaches stand. Same guy was still there, still analyzing the peaches.
Next thing I know, another customer – let’s call him ‘Angry Customer 1’ – yelled out ‘Hey, other people want peaches!’ Peaches Guy was unpeturbed.
Angry Customer 1 continued, ‘Stop puttin’ ya hands all over them!’
Now Peaches Guy paid attention and replied with a classy, ‘$@&% you.’
Angry Customer 1 replied, ‘Oh, that’s nice!’ and edged closer to Peaches Guy.
Enter Angry Customer 2: ‘Hey, there are children here!’
I should mention here that Peaches Guy had a small child with him. Luckily, a few store attendants showed up and Peaches Guy (and the kid with him) darted for the exit.
After all that, he left the store peachless.
Well, there was no chance of me leaving the store peachless. While other customers were murmuring about the Peaches Guy (seriously, who swears in a grocery store!?), I took the opportunity to finally grab some peaches – and promptly washed them when I arrived home.
While most of those peaches were eaten by themselves, or with berries and yogurt, one made it into this breakfast. To be completely honest, I meant to post this recipe months ago. I made these oats, photographed them, and even set up a draft post. Then – for reasons that escape me – I completely forgot about it. Given I love the combination of peaches and berries almost as much as I love peanut butter and jelly, I don’t know how I allowed this to happen.
But better late than never, no?
To add some extra berryness to these oats, I used blueberry Greek yogurt – specifically, Chobani blueberry yogurt (which was very kindly provided to me by Chobani). Any kind of berry-flavored yogurt would work well. Alternatively, plain yogurt’s A-OK too, although you may wish to top the oats with some honey or maple syrup if your yogurt is on the sour side.
Just one thing to note: if you’re not using Greek yogurt – or a yogurt of comparable thickness – then reduce the milk to 2/3 cup (or add an extra tablespoon of chia seeds).
While I kept my toppings fairly mild for these photos, don’t be afraid to top your oats in a mountain of berries. After all, the more berries, the merrier. (I nearly wrote ‘the berrier’. Nearly).
- For the overnight oats
- ⅔ cup rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 cup Greek-style blueberry yogurt
- 1 cup milk of choice
- 1 peach, chopped
- ½ cup fresh or frozen berries
For the mix-ins and toppings- 2 tablespoons shredded coconut
- 2 tablespoons sliced almonds
- Fresh strawberries or other berries
- In a large bowl or container, combine the rolled oats, chia seeds, vanilla extract, yogurt and milk. Add the chopped peach and berries, and mix until completely combined.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir about three-quarters of the shredded coconut and almonds into the overnight oats. Divide the oats between two bowls, and top with the remaining nuts and some fresh strawberries. Enjoy!
If you're not using Greek yogurt - or a yogurt of comparable thickness - then reduce the milk to ⅔ cup.
Berries
Any berries - other than strawberries - will work here. I used a mix of frozen raspberries, blueberries and blackberries. If you would prefer to use strawberries, then add them in the morning, along with the shredded coconut and almonds.
The post Peach and Berry Overnight Oats appeared first on The Breakfast Drama Queen.