Overnight Oats with Stone Fruit

Overnight Oats with Stone FruitRecipe

Photo: Travis Rathbone; Styling: Megan Hedgpeth

A buttermilk, syrup, vanilla and cinnamon mixture makes a super rich and creamy oatmeal. Refrigerate overnight and top with fruit and nuts just before serving.

Serves: 2


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2 cups old-fashioned oats
1/2 cup buttermilk
1/2 cup whole milk
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
2 tablespoons pecans, chopped
1 cup chopped fresh stone fruit, such as cherries, peaches and/or plums
2 teaspoons fresh lemon juice


Prep: 20 Minutes
Chill: 7 Hours

1. In a large bowl, stir together oats, buttermilk, milk, syrup, vanilla and cinnamon. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 7 hours or overnight.

2. Preheat oven to 350ºF. Spread pecans on a small baking sheet and bake, stirring once, until toasted and fragrant, 8 to 10 minutes. Transfer to a small bowl and let cool.

3. In a small bowl, stir together fruit and lemon juice; divide between 2 small containers. Cover and refrigerate. Just before serving, stir oats mixture and top with fruit and nuts.

Created date

June 2015

Nutritional Information

Calories 515
Fat 14 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15 g
Carbohydrate 85 g
Fiber 10 g
Cholesterol 9 mg
Iron 4 mg
Sodium 93 mg
Calcium 180 mg