RoastedPeaches & Cream Overnight Oats

RoastedPeaches & Cream(?) Overnight Oats – breakfast for dinner…yep, sometimes. Just not today. Lately, most mornings have been chaos, hence why many of my posts are in the evenings. Each day is filled to the brim – ahh, life. If I don’t keep at it, the list seems to GROW. Greatly. Wish I could say the same for my garden. Not a great year for the veggies – lack of sun & acidic soil, oy. What’s nice about overnight oats, aside from ALL that fibre, is you can prep the night before and then grab&go in the morning. Yasss. AND if you have about 15mins to spare, you can add a tasty and toasty roasted peach to the mix. Talk about a fresh flavour bomb in the bowl! Delicious. Flats of peaches are everywhere right now. I actually received a call today to expect a doorstep delivery tomorrow – yes, please.

In addition to the roasted peaches, I like to add ground flaxseed, sometimes hemp hearts, and a dollop of plant-based yogurt. Just fitting in the Omega-3’s, antioxidants, and protein where I can – especially for the first meal of the day. Gotta start things off right!

RoastedPeaches & Cream Overnight Oats
Cuisine: *plant based + gluten free
Servings: 2
Author: thecrimsonsink
Ingredients
RoastedPeaches & Cream Overnight Oats
  • 1-2 ripe peaches, washed
  • 2 tbsp fresh lemon juice
  • 1&1/2 tbsp raw honey or pure maple syrup
  • 1 cup rolled oats *gluten free
  • 2 tbsp ground flaxseed
  • 1&1/2 cups unsweetened almond milk
  • 1 tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/2 cup yogurt *plant-based
Instructions
  1. The night prior, add the rolled oats, flaxseed, almond milk, maple syrup, and vanilla extract to a bowl. Stir well. Cover with plastic wrap or store in an airtight container in the fridge. Ready to serve the next morning.

  2. In a small bowl, add the lemon juice and honey or maple syrup. Warm in the microwave for about 25sec. Remove & stir.


  3. Preheat the oven to 350*F. Line a baking sheet with parchment paper.


  4. Cut the peaches in half and remove the pit & stem if there is one. Place the halved peaches on the baking sheet cut side up. Use a pastry brush to brush on a healthy layer of the lemon/honey mixture - this will prevent the peach from drying out & add to the flavour of the peach juice that is released while baking.


  5. Bake for 15mins, and then broil for another 2-3mins until the peach halves begin to bubble and brown. Remove from the oven and serve as halves, or chop into smaller pieces and add to your oats. If chopping, pour the juice from the peach into your oats first - ensures you get it all.


  6. *I added about 1/4cup plain yogurt (per serving) to the top of the bowl filled with the overnight oats, and then placed the roasted peach halves on top of the yogurt.

Recipe Notes

~ Ripe (soft but not too mushy) peaches tend to roast the best.

~ The rolled oats need a minimum of about 4-6hrs to soak & become tender.

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