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  1. Recipe

Warm Peach Cobbler Overnight Oats

4 servings

Source: Dustin Harder of

About the Recipe

209 Calories · 5 g Protein · 6 g Fiber


Makes 4 Servings

  • 1 1/2 cups (165 grams) gluten-free rolled oats
  • 1 tablespoon (8 grams) cinnamon
  • 1 15-ounce can sliced or diced peaches (see note), with their juices (NOT syrup)
  • 1 1/2 cups (12 fluid ounces) apple juice, unsweetened if possible


  1. Combine oats and cinnamon in a large container. Strain the juices from the peaches and add the juice to the container of oats. Dice the peach slices roughly into small pieces and add to the oats. Add the apple juice and mix well until everything is combined. Seal tightly and set in the refrigerator for at least 8 hours or overnight.

  2. Remove desired portion and heat in a nonstick skillet over medium heat 2-4 minutes until heated through, stirring frequently. Add nuts, seeds, vegan yogurt, and berries for topping as desired.

  3. *NOTES:

    -If diced peaches are available, no need to strain from juices; add juice and diced peaches at the same time.

    -Can also be consumed cold as overnight oats.

    -PANCAKE variation: Add 2 cups of the oat mixture plus 1 cup dry rolled oats, 1 tablespoon flax meal, and 2 teaspoons baking powder to a blender. Blend until smooth. Scoop 1/4 to 1/2 cup batter onto a nonstick skillet over medium heat. Cook for 3-4 minutes until sides dry and pancake bubbles slightly. Flip and cook additional 3-4 minutes until cooked all the way through.

    Nutrient Boost: 
    Flax meal
    Chia seeds
    Hemp seeds
    Pumpkin seeds
    Goji berries

    Additional Heating Options:

    Pour oats into an oven-safe baking dish and bake at 350 F for 20-25 minutes until heated through.

Nutrition Facts

Per serving:
Calories: 209
Fat: 2 g
     Saturated Fat: 0 g
     % Calories From Fat: 9%
Cholesterol: 0 mg
Protein: 5 g
Carbohydrate: 45 g 
Sugar: 20 g 
Fiber: 6 g
Sodium: 10 mg
Calcium: 49 mg
Iron: 2 mg 
Vitamin C: 5 mg
Beta-Carotene: 246 mcg
Vitamin E: 1 mg

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