Vickys Peach Melba Overnight Oats, GF DF EF SF NF

Vickys Peach Melba Overnight Oats, GF DF EF SF NF

Source : Mix The Oats And Milk Together In A Bowl And Add A Splash Of The Syrup From The Tinned Peaches To Sweetenroughly Chop 2 Peach Slices Per Serving Bowl An...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 8, 2026

Step:

  1. Mix the oats and milk together in a bowl and add a splash of the syrup from the tinned peaches to sweeten

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 1 photo

  2. Roughly chop 2 peach slices per serving bowl and lay evenly at the bottom

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 2 photo

  3. Add 2 spoons of milky oats over the top - it should be liquidy for the oats to soak up

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 3 photo

  4. Mash the raspberries with a fork, reserving around 8 for decoration. Mix with 1 tbsp or so syrup from the tinned peaches to sweeten then divide evenly between servings

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 4 photo

  5. Add another 2 spoons of milky oats then another layer of chopped peaches

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 5 photo

  6. Finally divide the remaining oats between the bowls and top with the reserved raspberries

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 6 photo

  7. Cover with clingfilm and let stand in the fridge overnight. Perfect breakfast for the next day! I topped mine with some cream coz that's the way I roll on a Saturday morning lol

    Vickys Peach Melba Overnight Oats, GF DF EF SF NF recipe step 7 photo

Ingredients

  1. 120 g gluten-free rolled oats (1 & 1/3 cups)
  2. 300 ml light coconut milk or milk of choice (1 & 1/4 cups)
  3. 400 g can of peach slices in syrup (14 oz)
  4. 140 g fresh raspberries (5 oz)

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