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Breakfast recipe · from the recipe book

Ginger Peach Overnight Oat Parfait

Creamy kefir-soaked oats layered with honey-vanilla yogurt and juicy ginger-lime peaches, finished with a crunchy almond and pumpkin seed topping.

Ginger Peach Overnight Oat Parfait

Ingredients

  • 1½ cups120 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gPlain kefir, low-fat
  • ½ oz20 gChia seeds
  • ½ tsp1 gGround cinnamon
  • 3 containers (6 oz)500 gPlain Greek yogurt, nonfat
  • 2 tbsp40 gHoneydivided
  • 1¼ tsp5 gVanilla extract
  • 3 medium450 gPeachesdiced
  • 1½ tbsp grated8 gFresh gingerfinely grated
  • 1 tbsp15 gLime juice
  • ¼ cup whole40 gAlmondsroughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. The night before, stir the oats, kefir, chia seeds and cinnamon together in a bowl. Cover and refrigerate at least 8 hours, until the oats are soft and the chia seeds have thickened the mixture.
  2. In the morning, whisk the Greek yogurt with half of the honey and the vanilla until smooth.
  3. In another bowl, toss the diced peach with the grated ginger, the lime juice and the remaining half of the honey. Let it sit 5 minutes to get juicy.
  4. Mix the chopped almonds and the pumpkin seeds in a small bowl for the crunchy topping.
  5. Into 4 glasses, spoon a quarter of the soaked oat and chia mixture each, then half of each glass's share of the yogurt mixture, then half of each glass's share of the peaches.
  6. Repeat with the remaining yogurt mixture and the remaining peaches, dividing evenly among the glasses.
  7. Just before serving, scatter the almond and pumpkin seed topping over each parfait so it stays crunchy.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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