Go Back
–+ servings
A breakfast bowl with soaked oats, milk and fresh fruits topped with hazelnuts.

Peach Melba Overnight Oats.

Juliette | Flourishing Kitchen
A beautiful peach melba overnight oats recipe topped with slices of fresh peach, raspberries and hazelnuts.
4.89 from 9 votes
Leave a review
Print Recipe Pin Recipe
Prep Time :10 minutes
Soaking time :1 day
Total Time :1 day 10 minutes
Course: Breakfast
Cuisine: United Kingdom
Servings :1

Equipment

  • Chopping board.
  • Paring knife.
  • A jar or container with a lid.
  • Spoon.
  • Breakfast bowl.
  • Tea cloth.
  • Wooden spoon.

Ingredients
  

  • 1 fresh peach (stone removed.)
  • 1 handful of fresh raspberries.
  • ½ cup (45g) gluten-free rolled oats.
  • 1 tablespoon chia seeds.
  • 1 tablespoon hazelnuts.
  • 1 tablespoon maple syrup.
  • ¼ teaspoon vanilla extract.
  • 1 cup (250ml) plant milk of your choice.

Instructions
 

  • Add oats to a jar or other suitable container, and top with your favourite plant milk. Add the vanilla extract, maple syrup, and chia seeds, then stir with a spoon until evenly combined. Cover and leave refrigerated overnight.
  • In the morning, take the jar from the fridge and pour the mixture into a breakfast bowl. Slice the peach into segments and add to the bowl together with a handful of fresh raspberries.
  • Place the hazelnuts onto a chopping board. Cover them with a clean tea cloth, and taking a wooden spoon, give the hazelnuts a light tapping so that they break up into rough pieces.
  • Sprinkle the hazelnuts over the bowl and serve. Top with more plant milk as required.
Tried this recipe?Please let me know in the comments below