Peach Spice Overnight Oatmeal
This recipe is a bridge between summer and fall: bold summer fruit flavors with autumn spice. Credits to Chocolate Covered Katie for the first oat:liquid ratio and cooking time. Low-fat, sugar-free, THM:E, Gluten/Egg/Dairy/Nut free
Serves: 1 serving
  • ½ cup old-fashioned oats (use gluten free if necessary)
  • 1½ cups liquid (water, unsweetened almond milk/unsweetened carton coconut milk [nut free], or a combination)
  • ⅛ tsp. salt
  • ½ one ripe peach, peeled and chopped (I assume thawed frozen peaches would work as well)
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves or nutmeg
  • Unsweetened almond milk/carton coconut milk (nut free), fat-free Reddi-Whip (not dairy-free) and/or sugar-free maple syrup for topping, optional
  1. In a large microwave-safe bowl, heat the oats, liquid, and salt for 4 minutes. Let the oatmeal sit in the microwave for an additional 5 minutes (omit this step for a thinner oatmeal). Get it out and add the rest of the ingredients (not cooking the peaches allows them to stay nice and firm). Refrigerate overnight and eat cold in the morning (I guess you could heat it if you want, but try it cold. It's awesome!).
  2. *or* Decrease the liquid to 1 cup, add a rounded ¼ tsp. glucomannan, and omit the cooking step. Refrigerate overnight. This yields a more pudding-like oatmeal.
  3. *or* If you forget to make this the night before, decrease the liquid to one cup and microwave the oats, liquid, and salt for 3-4 minutes. Stir in the rest of the ingredients. Eat hot.
Recipe by Briana Thomas at