Peaches & Cream Overnight Oats
Holy moly. I feel as though my house picked itself up and we moved to the tropics. The humidity out here in Southern California is ridiculous these days. The marine layer has settled in, “June Gloom” as we like to call it, and is spreading a blanket of mugginess all over us. When the weather becomes sticky I usually want to eat out for every meal. I definitely do not want to turn my oven on. I made that mistake the other night. I had a sweet tooth (totally normal) and decided to bake some cookies. I was sweating, bad, and while waiting for the oven-timer to save me from the purgatory I sent myself to, I almost pulled the plug before they were ready (not normal). Also, my husband and our dog stared at me with “help us” eyes, like I had held them hostage in a furnace. Thank God I had cookies to gift as a peace offering for my unintentional mistake.
There are a few things I have learned that quickly remedy this whole “hot, muggy, humid, blazing” summer season thing that we are currently embarking on. I have ascertained several tips to enjoy cooking and baking without subjecting myself to the extra heat of stove. The most significant question is; how can we make our favorite hot meals become our favorite cold dishes? This question alone inspires so much creativity and soon you will be serving your famous tomato bisque as your newly favorite gazpacho. Or, your beloved cheesecake recipe with a no-bake twist. That is why this recipe exists. Overnight oats, cold oats, bircher muesli, or swiss oatmeal are all names to describe the same cold breakfast that we have all come to know and love. There are so many spins on the classic and our beloved morning porridge has changed from the piping hot version we yearn for during to winter, to the chilled adaptation to cool us off in the summer. A perfect way to start your mornings during the sunny season.
- 1/2 cup organic, gluten free, rolled oats
- 1 TBSP chia seeds
- 1 TBSP flax seeds
- 3/4 cup organic unsweetened vanilla almond milk
- 2 TBSP yogurt (your favorite; I like plain goat’s milk yogurt)
- 1 TBSP almond butter (your favorite nut butter, I use Justin’s Maple Almond Butter)
- 6 ripe peaches; chopped
- 1 lemon, juice & zest
- 1 tsp vanilla
- 1 TBSP organic maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1. In a large bowl combine chopped peaches, lemon zest and juice, vanilla, maple syrup, cinnamon, ginger, salt and pepper. Stir to combine and then mash the peaches releasing their juices but leaving some of them whole for texture. Place compote in an air-tight container and use for 7-10 days. (This is your chance to get creative; serve with overnight oats, ice cream, yogurt, granola, pancakes or waffles!)
- 1. Whisk the milk, yogurt, and nut butter in a small bowl. In an air-tight container or mason jar with lid add the oats, flax seeds and chia seeds. Pour the milk mixture into the oat mixture and store overnight in the fridge.
- 2. In the morning, layer the oats with the peach compote. I usually add more almond milk for a creamier cereal. Top with fresh berries and toasted almonds and enjoy!
- Feel free to use any milk, yogurt, or fruit that you love! This dish is super versatile and incredibly delicious!