Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Overnight Oatmeal with Sweet Marinated Peaches

Scott Phillips

Servings: 4

I began using this overnight method out of a desire to sleep longer, but came to find it actually made better oatmeal. The flavors have a chance to develop, and the oats get a softer, creamier texture. It’s the ideal backdrop for marinated peaches and crunchy toasted walnuts.


  • 2 Tbs. whole milk
  • 2 Tbs. packed light brown sugar
  • 1 tsp. pure vanilla extract
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1 cup steel-cut oats, preferably McCann’s
  • 3 cups Brown Sugar and Thyme Marinated Peaches, drained, 1/4 cup marinade reserved
  • 2 oz. (1/2 cup) toasted walnuts, coarsely chopped
  • 1/2 tsp. chia seeds (optional)
  • Heavy cream (optional)

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 53
  • Fiber (g): 7
  • Protein (g): 9


  • Combine the milk, sugar, vanilla, cinnamon, salt, and 4 cups water in a 4-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Stir in the oats, simmer for 1 minute, then remove from the heat. Let cool at room temperature until tepid, then cover and refrigerate overnight.
  • Bring the oatmeal to a simmer over medium heat and cook, stirring occasionally, until thick and the oats are tender and chewy, about 10 minutes.
  • Off the heat, stir in the reserved marinade. Divide among 4 bowls, and top with the peaches, walnuts, and chia seeds, if using. Drizzle with heavy cream, if using, and serve.


Rate or Review

Reviews (2 reviews)

  • karenkitchen | 02/26/2017

    After trying (and loving) the overnight gingerbread oatmeal recipe from a different issue, I was excited to find this same technique for plain oatmeal too. I love this because it is easy, healthy and delicious. I didn't make the peaches--just the oatmeal--and I will be making this all year round. Make sure to use the larger pot. I thought it would be fine to use a smaller saucepan and I quickly learned why you need the larger one (spill over when boiling).

  • PDXHeidi | 08/08/2016

    Fantastic method for steel cut oatmeal. I tweaked the sugar (up to 3 Tbsp) and cinnamon (down to 1/4 tsp) and served it with a selection of toppings: fresh blueberries, diced peaches (sold pre-diced/frozen at restaurant supply store), brown sugar, raisins, walnuts & cream. I made this for 375 teens/adults and it was a huge hit. Teens who claimed to hate oatmeal loved it. Adults raved about it being the best oatmeal they've tasted. FYI:I used Bob's Red Mill oats.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.