prepared mason jars of peaches and cream overnight oats

Peaches and Cream Overnight Oats

Maple-roasted peaches top creamy kefir-soaked overnight oats in this easy make-ahead breakfast perfect for the rushed mornings of back-to-school season!
Course Breakfast
Cuisine Vegetarian
Keyword breakfast, make-ahead, overnight oats, peaches
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 380 kcal
Author Jessica Levinson


  • 1 1/2 cups diced peaches
  • 2 tablespoons maple syrup, divided
  • 1 cup old-fashioned oats, divided
  • 1 1/2 cups low-fat plain kefir, divided
  • Ground cinnamon, to taste
  • 2 tablespoons chopped pecans, divided (optional)


  1. Preheat oven to roast at 400 degrees F. Line a baking sheet with parchment paper. Toss peaches with 1 tablespoon maple syrup and spread in one layer on baking sheet. Roast for 8 to 10 minutes until peaches are caramelized and soft, but not mushy.
  2. In each of two mason jars, layer 1/2 cup oats, 3/4 cup kefir, 1/2 tablespoon maple syrup, half of the roasted peaches, and a sprinkling of cinnamon. Cover and refrigerate overnight.
  3. In the morning, top overnight oats with chopped pecans if desired. Enjoy!

Recipe Notes