Peaches and Cream Protein Overnight Oats
These peaches and cream overnight oats make a high-protein, low-fat breakfast with vanilla whey and 0% Greek yoghurt. I cook the peaches with maple syrup and cinnamon, then layer them with the oats and their reduced juices. You can prepare four portions in advance and add the homemade vanilla cinnamon granola just before eating.
Nutrition
- Calories 471kcal 98kcal
- Fat 8.3g 1.7g
- Carbs 59.2g 12.4g
- Protein 36.6g 7.7g
- Fibre 8.9g 1.9g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
You may also like
Why I Like this Recipe
I really enjoyed these overnight oats and would gladly make them again. They’re high in protein and low in fat, which suits the breakfasts I like to make. It’s also convenient to prepare four portions at once, with only the granola to add in the morning.
Tips and Variations
- You can leave the peach skins on, or peel them if you prefer a smoother fruit layer.
- Use nectarines instead of the peaches.
- Add a little ground ginger or cardamom to the peaches alongside the cinnamon.
- A little finely grated lemon zest can be stirred into the cooled peaches.
- Another unsweetened milk can replace the almond milk, although the nutritional values may change.
- If the oats are too thick after chilling, stir a small splash of almond milk into your portion.
- Keep the granola separate until serving, including when taking a jar to work.
Meal Storage
Store the prepared overnight oats covered in the fridge at 0–5°C and eat them within 3 days. Keep the granola in a separate airtight container and add it just before serving.
Freezer tips
Freeze each portion without the granola in freezer-safe airtight containers for up to 1 month.
Let the oats thaw overnight in the fridge and eat them within 24 hours after they’re fully thawed.
Frequently Asked Questions
Yes. Use 570g of frozen peach pieces and add them directly to the saucepan. Allow a little extra cooking time, and reduce the juices as described in the method.
Yes. Choose peaches in juice and weigh out 570g after draining. They are already soft, so cook them briefly with the maple syrup and cinnamon before removing them and reducing the liquid. The nutritional values may differ.
Rolled oats soften overnight while keeping some texture. Instant oats give a softer, more uniform consistency, while steel-cut oats are not a direct substitute for this recipe.
The oats and whey both absorb liquid as the mixture chills. Different protein powders can also produce different consistencies. Stir in a small splash of almond milk before serving if needed.
I use certified gluten-free rolled oats in this recipe. To make the whole breakfast gluten-free, check that the protein powder and homemade granola ingredients are also suitable.
Closing Note
These high-protein, low-fat oats give you four breakfasts prepared ahead, with only the topping to add in the morning. You’ll find the topping recipe in homemade vanilla cinnamon granola, while overnight oats with cinnamon apples offer a similar breakfast when you fancy a change.
- 💪 High Protein
- 🪶 Low Fat
- 🌓 Partially Freezer Friendly
Recipe Tags
Reviews
Be first! Review this recipe now!
Browse related recipe pages
Explore more recipe pages related to this dish.
