Vegan Peach Overnight Oats
These vegan peach overnight oats remind me of Texas summer as a kid, with boxes of fresh peaches from the farmer's market sitting on the table. Except I don't have to sit and help peel them all. Peaches and cream oatmeal with cobbler vibes for breakfast? Yes, please.
Servings: 1
Calories: 302kcal
Cost: $1
Equipment
- Glass jar, pint-sized or bowl, container with cover
Ingredients
- ½ cup old-fashioned rolled oats
- ½ cup plant-based milk almond milk, soy milk, oat milk, etc.
- 2 tablespoons plant-based yogurt cashew yogurt, soy yogurt, coconut yogurt, etc.
- 1 teaspoon ground flaxseed or chia seeds
- 2 teaspoons maple syrup or other sweetener (sugar, brown sugar, agave nectar, coconut sugar, date syrup)
- 1 fresh peach pitted and diced
Instructions
- Add all ingredients to a glass jar, bowl or container that will hold at least 12 and up to 16 ounces (this allows space for the oats and any toppings you add later). Stir everything together.½ cup old-fashioned rolled oats, ½ cup plant-based milk, 2 tablespoons plant-based yogurt, 1 teaspoon ground flaxseed, 2 teaspoons maple syrup
- Mix in your diced peaches to jar now or when you are ready to eat it.1 fresh peach
- Place a lid or cover on the container. Refrigerate for at least 2 hours, or overnight.
- Eat cold or microwave for 30-60 seconds to warm up. Prepared overnight oats will stay good stored in the refrigerator for up to 5 days. If you mix the peaches in with the oats, they are best eaten within 3 days.
Nutrition
Serving: 1portion | Calories: 302kcal | Carbohydrates: 56g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 190mg | Potassium: 377mg | Fiber: 7g | Sugar: 23g | Vitamin A: 489IU | Vitamin C: 10mg | Calcium: 236mg | Iron: 2mg
