Go Back
+ servings
Print Recipe
5 from 6 votes

Peach melba overnight oats

Peach melba overnight oats, a healthy fruity breakfast inspired by the retro dessert.
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Servings: 3 people
Author: Becca Heyes


  • 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.