Gluten-Free Peach Melba Overnight Oats
By the Gluten Free Recipes team ·
Indulge in the delightful combination of sweet peaches and tart raspberries with these creamy, no-cook overnight oats. This recipe offers a satisfyingly textured breakfast that's both refreshing and nourishing, perfect for busy mornings.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free oats, unsweetened almond milk, plain unsweetened dairy-free yogurt — and walks through 4 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Peach Melba Overnight Oats: When preparing this breakfast recipe, ensure your certified gluten-free oats are processed in a dedicated gluten-free facility to prevent cross-contamination. Always check labels on all packaged ingredients, as formulations can change and some may be processed on shared equipment with gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Peach Melba Overnight Oats: This recipe relies on certified gluten-free oats to ensure it is safe for those with celiac disease or gluten sensitivities. All other ingredients are naturally gluten-free.
Ingredients
- 2 cups certified gluten-free oats
- 2 cups unsweetened almond milk
- 0.5 cup plain unsweetened dairy-free yogurt
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen peaches, diced
- 0.5 cup fresh or frozen raspberries
- 2 tbsp chia seeds
- Pinch salt
Instructions
- 1
In a large bowl or individual containers, combine the certified gluten-free oats, unsweetened almond milk, dairy-free yogurt, maple syrup, pure vanilla extract, chia seeds, and a pinch of salt. Stir everything together thoroughly until well combined, ensuring no clumps of oats or chia seeds remain.
- 2
Gently fold in the diced peaches and raspberries into the oat mixture. Distribute the fruit evenly throughout the mixture to ensure each serving gets a good amount of fruit.
- 3
Cover the bowl or containers tightly with lids or plastic wrap. Place the mixture in the refrigerator and let it chill for at least 8 hours, or preferably overnight, allowing the oats to soften and absorb the liquid, creating a creamy texture.
- 4
Before serving, give the overnight oats a good stir. If the mixture appears too thick, you can add a splash more almond milk to reach your desired consistency. Serve chilled, garnished with extra fresh fruit if desired.
Nutrition (per serving)
Tips & Notes
- Certified gluten-free oats vary by cut; any cut works in no-bake recipes, but certified gluten-free rolled oats hold their shape better when baked.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
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