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a small ordinary bowl of thick creamy overnight rolled oats with small pale-orange peach pieces and fine cinnamon flecks mixed throughout, without decorative toppings or garnish
Andre Lewis

Peach Almond Overnight Oat Freezer Jars

Leave room above the oats before closing a freezer container, because this mixture expands and a jar filled to the rim has nowhere to go. The oats soak overnight before freezing, giving you a breakfast that only needs a refrigerator thaw later. Small peach pieces distribute more evenly than large frozen wedges, and almond butter mixes into the yogurt instead of sitting as a sticky layer on top. Choose wide-mouth containers labeled for freezer use, and keep the contents below the shoulder if you use glass. Eat the thawed oats cold after a thorough stir; they don't need to become a hot porridge to be ready.
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Prep Time 8 hours 20 minutes
Total Time 8 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 2 cups plain Greek yogurt
  • 2 cups pasteurized whole milk
  • 1/3 cup smooth almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 cups peeled peaches fresh or frozen, cut into 1/2-inch pieces

Method
 

  1. Whisk yogurt, milk, almond butter, maple syrup, vanilla and cinnamon in a large bowl until smooth. Stir in oats and peach pieces.
  2. Divide evenly among six wide-mouth 16-ounce containers rated for freezer use, leaving at least 1 inch of headspace and staying below any glass shoulder.
  3. Cover and refrigerate for at least 8 hours so the oats soften fully. Stir each portion, replace the lids and freeze for up to 2 months for best texture.
  4. Move one container to the refrigerator 24 hours before eating and let it thaw completely at 40°F or below; do not thaw the jar on the counter or put frozen glass into hot water.
  5. Stir well and eat cold from the container, or spoon into a bowl. Use the thawed portion within 24 hours and keep it refrigerated until serving.