📝 About This Recipe
This vibrant, low-sodium breakfast captures the essence of a summer morning, combining the natural sweetness of ripe peaches with the velvety texture of chilled oats. By utilizing heart-healthy chia seeds and a touch of warm spice, we create a satisfyingly thick pudding-like consistency without the need for added salt or heavy processed sugars. It is a nutrient-dense, make-ahead masterpiece that transforms your morning routine into a gourmet experience.
🥗 Ingredients
The Oat Base
- 1 cup Old-fashioned rolled oats (certified gluten-free if necessary; do not use instant oats)
- 2 tablespoons Black or white chia seeds (provides thickness and Omega-3s)
- 1 1/4 cups Unsweetened almond milk (or any low-sodium plant-based milk)
- 1/2 cup Plain Greek yogurt (low-sodium, non-fat or full-fat for creaminess)
- 1 teaspoon Pure vanilla extract (high quality for best aroma)
- 1/2 teaspoon Ground cinnamon (adds natural sweetness without sugar)
- 1/8 teaspoon Ground cardamom (optional, for a sophisticated floral note)
The Peach Infusion
- 2 pieces Fresh ripe peaches (pitted and diced into 1/2-inch cubes)
- 1 tablespoon Pure maple syrup (optional, adjust based on peach sweetness)
- 1 teaspoon Fresh lemon juice (prevents browning and brightens flavor)
Textural Toppings
- 2 tablespoons Raw walnuts (unsalted, roughly chopped)
- 4-5 pieces Fresh mint leaves (thinly sliced for garnish)
- 1 teaspoon Hemp hearts (for a nutty finish)
👨🍳 Instructions
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1
In a medium-sized glass mixing bowl, combine the rolled oats and chia seeds. Whisk them briefly to ensure the chia seeds are evenly distributed so they don't clump when liquid is added.
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2
Add the ground cinnamon and cardamom to the dry oat mixture, stirring well to coat the grains in the aromatic spices.
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3
In a separate small bowl or measuring cup, whisk together the almond milk, Greek yogurt, and vanilla extract until the mixture is smooth and the yogurt is fully incorporated.
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4
Pour the wet ingredients over the dry oat mixture. Use a silicone spatula to fold everything together until no dry pockets of oats remain.
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5
Prepare the peaches by dicing them into uniform 1/2-inch pieces. Place half of the diced peaches into a small bowl and toss with the lemon juice and maple syrup.
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6
Gently fold the lemon-maple peach mixture into the oat base. The acidity of the lemon will help balance the creamy fats in the yogurt.
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7
Divide the mixture into two 12-ounce or 16-ounce glass mason jars, leaving about an inch of headspace at the top.
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8
Seal the jars tightly with their lids. Give each jar a final vigorous shake to ensure the chia seeds are suspended rather than sinking to the bottom.
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9
Place the jars in the refrigerator for at least 6 hours, though overnight (8-10 hours) is ideal for the oats to fully hydrate and soften.
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10
In the morning, remove the jars from the fridge and give them a good stir. If the mixture is too thick, splash in an extra tablespoon of almond milk to reach your desired consistency.
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11
Top each jar with the remaining fresh diced peaches, chopped raw walnuts, and a sprinkle of hemp hearts for a delightful crunch.
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12
Garnish with fresh mint ribbons and serve chilled directly from the jar.
💡 Chef's Tips
For the best texture, always use rolled oats; steel-cut oats will remain too crunchy, and instant oats will turn to mush. If your peaches aren't perfectly ripe, sauté them in a pan for 2 minutes with a splash of water to soften them before adding to the oats. To keep this strictly low-sodium, check your almond milk label to ensure there are no added salts or preservatives. Toast the walnuts in a dry pan for 3 minutes before topping to significantly enhance their nutty flavor without adding salt. If you prefer a thinner consistency, increase the almond milk by 1/4 cup.
🍽️ Serving Suggestions
Pair with a hot cup of white tea or a light roast coffee to complement the floral peach notes. Serve alongside a hard-boiled egg for an extra boost of protein. Add a dollop of almond butter on top for extra richness and healthy fats. For a brunch spread, serve in smaller parfait glasses layered with extra yogurt between the oat layers.