Peach & Berry Overnight Oats – throw together the night before to enjoy a quick and filling breakfast. Loaded with peaches, blueberries, and chia seeds!
Living in England has taught me a lot about eating with the seasons.
In Arizona, there really isn’t much change of season….ever. Sure, the month of January may cool down to a crisp 60°F for a few weeks. Before you know it you’re packing away any and all winter garments for the next 9 months and lamenting the fact that it’s too hot for knee length boots and cute scarves. Unless you’re like me and just suffer through the potential heat stroke in the spirit of actually liking and feeling comfortable in what you wear. Comfortable in the mental sense at least. But I’m digressing big time here.
Before moving to Sheffield I never really had any sense of what was in season when and where. Other than the obvious ones at least. Pumpkin patches open in October, zucchini starts popping up in the summer, etc.
I love the very clear and obvious change of weather here in Sheffield. I love noticing the hints that a new season of life is on it’s way. I love walking up the road and seeing blackberries popping up and the apple tree in the garden blooming with fruit. New crops, new plants, new colors, new life.
While the new life is coming in, I’m trying to take advantage of all the current produce that’s on its way out. While peaches are sticking around for another month or two, summer berries are on their way out which means that I have to put them in anything and everything.
Originally I planned on making peach pie overnight oats. I ended up throwing in a handful of blueberries into the mix before topping it all off with a few strawberries because why not?
I know it’s been said before, but I love how easy overnight oats are. As much as I love breakfast food, I don’t usually eat it. My morning coffee always does the job, but I do think I’d be better off starting my day off with a little more brain food.
These overnight oats can be thrown together in about 10 minutes and enjoyed in the morning with ease. Depending on how creamy you like your oatmeal you may want to drizzle a little extra milk over the top before eating. In my opinion, the best part about oats in general are the toppings. Feel free to top away to your hearts content. You can never go wrong with toasted nuts, more fruit and coconut flakes. Have at it!
Don’t forget to #asaucykitchen on instagram if you try this overnight oats recipe! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 cup gluten free rolled oats
- 2 tablespoon chia seeds
- 1 cup almond milk or another dairy free milk
- 2 tablespoon maple syrup, divided
- 1 peach, diced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- pinch of sea salt
- 1/4 cup blueberries
- toasted almonds
- additional berries, more blueberries, strawberries, etc
- coconut flakes
- In a bowl or jar add your oats and chia seeds. Mix to combine.
- Add the almond milk and 1 tablespoon maple syrup and continue mixing.
- In a small skillet add the diced peach and blueberries, 1 tablespoon maple syrup cinnamon, ginger, and sea salt. Sauté on a low heat for 1-2 minutes to soften. Let cool before adding to the oat mixture. Cover and refrigerate overnight or for at least 4 hours.
- Top in the morning with additional berries, toasted almonds and any other additional toppings you might enjoy.
Amount Per Serving: Calories: 344