Overnight Oats With Stone Fruit

Overnight Oats With Stone Fruit Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 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


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 350°F. Spread pecans on a small baking sheet and bake, stirring once, until toasted and fragrant, 8 to 10┬áminutes. 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.

  • Prep Time:
  • Total Time:
  • Yield: Serves 2

Nutritional Information

Calories per serving: 515
Fat per serving: 14g
Saturated fat per serving: 3g
Cholesterol per serving: 9mg
Fiber per serving: 10g
Protein per serving: 15g
Carbohydrate per serving: 85g
Sodium per serving: 93mg
Iron per serving: 4mg
Calcium per serving: 180mg

Good to Know

Use old-fashioned oats for a thick texture. The quick-cooking kind can get too mushy.