I’m a little late to the overnight oats party, I know. But it’s something I make so mindlessly and quickly, and often add so many random things to it that until now I’ve never bothered to make a photo-worthy version! These maple peach pecan overnight oats were the product of my latest quest to create an easy vegan breakfast.
Using frozen fruit is the best because you can just throw it in with the oats the night before and it will melt in nicely by morning. When peaches are in season later this year, you better believe I’ll be using those and freezing some for winter! I’ll probably be eating maple peach pecan overnight oats every morning once it gets cold out.
How do you like your overnight oats? What toppings are your favorite? Leave me a comment below and I hope you enjoy this sweet peachy version.
maple peach pecan overnight oats
Get fancy with your overnight oats by adding sweet peaches, maple syrup, and pecans!
- 1 C rolled oats
- 1 C nondairy milk
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- pinch sea salt
- 1/3 C finely chopped pecans
- 1 C frozen peach slices, chopped (or 2 peaches, sliced and chopped)
- 2 tbsp + 1 tsp maple syrup
In a mixing bowl, combine oats, nondairy milk, cinnamon, ginger, and sea salt. Stir to combine well.
In each jar, place 1/4 cup of the oat mixture in the bottom. Add 1/4 cup of chopped peaches as a layer, and half of the pecans on top of the peaches. Drizzle 1 tablespoon of maple syrup on top of the pecans. Pour half of the remaining oat mixture on top.
Place lids on the jars and refrigerate overnight.
In the morning, top each jar with 1/4 cup of chopped peaches, about half a tablespoon of pecans, and another 1/2 teaspoon drizzle of maple syrup if desired.