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!
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.
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.
In the morning, top overnight oats with chopped pecans if desired. Enjoy!
Recipe Notes
1 mason jar without pecans contains: 330 calories, 5 g total fat, 1.5 g saturated fat, 61 g carbohydrate, 6 g fiber, 33 g sugar, 13 g protein, 90 mg sodium, 10 mg cholesterol, 25% DV calcium, 10% DV iron, 20% DV Vitamin A, and 15% DV Vitamin C.
1 mason jar with pecans contains: 380 calories, 10 g total fat, 2 g saturated fat, 62 g carbohydrate, 7g fiber, 34 g sugar, 14 g protein, 90 mg sodium, 10 mg cholesterol, 25% DV calcium, 15% DV iron, 20% DV Vitamin A, and 15% DV Vitamin C.