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–+ servings
Peach cobbler overnight oats topped with peaches and crumble.

Peach Cobbler Overnight Oats (With Greek Yogurt)

Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 2 servings
Author: Nico Pallotta

  • 2 to 3 ripe peaches diced small (about 2 cups) - add more or less peach to taste
  • 1 cup (100 g) rolled oats
  • 1 cup (240 g) Greek yogurt plus ½ cup for topping
  • 1 cup (240 g) milk any
  • 2 teaspoons maple syrup plus 1 teaspoon for topping
  • 1 teaspoon vanilla extract plus ¼ teaspoon for topping
  • ½ teaspoon ground cinnamon plus ¼ teaspoon for topping
  • 1 to 2 graham cracker sheets or digestives, crushed
  • 1 tablespoon pecans chopped

  • Make the peach filling: In a small bowl, combine 2 to 3 ripe peaches (diced) with ¼ teaspoon cinnamon. Stir and let sit for 10 minutes while you prepare the oats.
    Step 1 Diced peaches tossed with cinnamon in a small bowl.
  • Mix the overnight oats: In a medium bowl or storage container, stir together 1 cup rolled oats, 1 cup Greek yogurt, 1 cup milk, 2 teaspoons maple syrup, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until well combined.
    Fold in half of the peaches and their juices. Reserve the remaining peaches for serving.
    Cover and refrigerate overnight, or for at least 4 hours.
    Step 2 Oats, yogurt, milk, and cinnamon mixed in bowl.
  • Yogurt topping: Shortly before serving, stir together the remaining ½ cup Greek yogurt, 1 teaspoon maple syrup, and ¼ teaspoon vanilla extract until smooth.
    Step 3 Vanilla yogurt topping stirred until smooth and creamy.
  • Assemble: Give the oats a good stir. If they seem too thick, loosen them with a splash of milk.
    Divide half of the reserved peaches between two bowls or jars. Spoon the oats on top, then finish with the remaining peaches, a generous dollop of vanilla yogurt, and a sprinkle of crushed graham crackers and chopped pecans.
    Serve immediately while the topping is still crunchy.
    Step 4 Overnight oats topped with peaches, yogurt, and crumble.
Substitutions
  • Peaches → Drained canned peaches, nectarines, plums, or mixed summer stone fruit.
  • Rolled oats → Quick oats (softer texture). Avoid steel-cut oats.
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt.
  • Milk → Dairy milk, almond milk, oat milk, soy milk, or cashew milk.
  • Maple syrup or honey → Agave nectar, date syrup, or mashed ripe banana.
  • Vanilla extract → Almond extract (use less).
  • Ground cinnamon → Pumpkin pie spice or apple pie spice.
  • Graham crackers → Digestive biscuits, vanilla wafers, granola, or crushed oatmeal cookies.
  • Pecans → Walnuts, sliced almonds, or chopped pistachios.
 
Tips
  • Use ripe peaches for the sweetest flavor and best texture.
  • Let the peaches sit with cinnamon for 10 minutes to draw out their juices.
  • Use rolled oats for the best balance of creaminess and texture.
  • Don't skip the Greek yogurt—it makes the oats thicker, creamier, and more satisfying.
  • Reserve some peaches for serving to add freshness and color.
  • Add the graham cracker crumble just before serving to keep it crunchy.
  • Taste before serving and add extra maple syrup if needed.
  • If the oats seem too thick, stir in a splash of milk.
  • Switch up the topping with granola, walnuts, almonds, or digestive biscuits.
  • Store in the refrigerator for up to 3 days and keep the crumble separate until serving.
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