Ingredients:

  • 2 cups (300g) fresh peaches, diced small
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (15ml) maple syrup
  • 2 cups (180g) old-fashioned rolled oats
  • 1 1/2 cups (360ml) unsweetened almond milk
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (20g) chia seeds
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) maple syrup
  • 1/4 cup (30g) sliced almonds
  • Fresh mint leaves

Instructions:

  1. Place the diced peaches, lemon juice, cinnamon, and 1 tbsp maple syrup in a small saucepan over medium heat. Stir frequently for 4–5 minutes until peaches soften and the liquid reduces into a glossy glaze. Remove from heat and cool for 5 minutes.
  2. In a large mixing bowl, whisk together the rolled oats, almond milk, Greek yogurt, chia seeds, vanilla extract, and 2 tbsp maple syrup until the chia seeds are fully incorporated and no dry clumps remain.
  3. Spoon 2 tablespoons of the cooled peach compote into the bottom of 4 wide-mouth Mason jars.
  4. Pour the oat mixture over the peaches, filling each jar to about an inch from the top.
  5. Top each jar with a final dollop of Greek yogurt and another spoonful of peach compote.
  6. Seal lids tightly and refrigerate for at least 6 hours or overnight.
  7. Before serving, garnish with sliced almonds and fresh mint leaves.