This is the kind of breakfast that makes me wonder why I don’t eat healthily all the time. These peach melba overnight oats were quick and easy to make, full of goodness, and absolutely delicious. Why do I ever eat sugary cereal? The human brain is a weird thing.
If you’re unfamiliar with peach melba, I don’t blame you. It’s a dessert that originated in the 1800s, with peaches, raspberry sauce and ice cream. It may be pretty retro (can you use the word ‘retro’ to describe something from 125 years ago?), but the combination of peaches and raspberries will never go out of style. I’ve dragged a classic peach melba into the 21st century with a more recent trend – overnight oats, a.k.a. chilled porridge that you prepare the night before.
Cold porridge may not sound too appetising if you’ve never had overnight oats before, but just give it a go and see what you think. It doesn’t require any cooking – the oats soften as they soak in the milk, and by the next morning they’re perfect for eating. I think it works really well, especially layered up with all that fruit. I used tinned peaches (but fresh peaches would work really well too), and squished some fresh raspberries to make the raspberry ‘sauce’. I didn’t add any extra sugar to the oats themselves, because the fruit brought plenty of sweetness, although I did add a dash of maple syrup to the raspberries to help make them a bit saucier.
The end result is fruity and sweet – it feels a bit like a dessert, despite being pretty healthy. I love the layered look – make a few portions in individual glasses, and keep them in the fridge for a couple of days for easy grab-and-go breakfasts.
Have you tried overnight oats yet? If not, do you think these peach melba overnight oats might have convinced you?
Peach melba overnight oats
- 90 g (~ 1 cup) rolled oats
- 225 ml (~ 1 scant cup) milk
- 410 g tin sliced peaches in fruit juice, drained (250g, or ~ 1 1/4 cups, when drained - equivalent of about 2 fresh peaches, sliced)
- 110 g (~ 1 cup) fresh raspberries
- 1 tbsp maple syrup, runny honey or agave nectar
- To serve: more fresh raspberries, fresh mint (optional)
- Combine the oats and milk in a large bowl, and mix well.
- Place a couple of slices of peach in the bottom of each of three small glasses. Top each with a couple of spoonfuls of milk-soaked oats, making sure there's a small amount of excess milk for the oats to absorb. Then add another layer of peach slices.
- In a small bowl, use a fork to roughly crush the raspberries. Add a dash of maple syrup, and mix well.
- Distribute the raspberry 'sauce' between the three glasses, and top each with another layer of oats. Again, there should be a small amount of excess milk, but don't feel you need to add it all if there's too much.
- Cover the glasses with cling film, and place in the fridge overnight. They should last for 2-3 days in the fridge. Serve with more fresh raspberries and fresh mint, if desired.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
Here’s another kind of overnight oats to try – banana and peanut butter overnight oats: