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Ginger Peach Overnight Oat Parfait with Pepita Crunch

Creamy, gently spiced overnight oats layered with juicy lime-tossed peaches, tart raspberries and a crunchy maple pepita-walnut topping.

Ginger Peach Overnight Oat Parfait with Pepita Crunch

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1⅔ cups (390 ml)400 gSoy milk, original
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • 2 tbsp40 gMaple syrupdivided
  • ⅛ tsp1 gSalt
  • 3½ medium500 gPeachesdiced
  • 1 tbsp15 gLime juice
  • 1¼ cups150 gRaspberries
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ¼ cup chopped30 gWalnutschopped

Steps

  1. The night before, stir the oats, soy milk, ground ginger, cinnamon, vanilla, salt and half of the maple syrup together in a bowl.
  2. Cover the oat mixture and refrigerate for at least 8 hours, until the oats are soft and creamy.
  3. Just before serving, toss the diced peach with the lime juice and a quarter of the maple syrup in a small bowl.
  4. For the crunch, mix the pumpkin seeds and chopped walnuts with the remaining quarter of the maple syrup in another small bowl.
  5. Stir the soaked oats; if very thick, loosen with a splash of cold water from the tap is not needed—just stir well. Spoon half of the oats into four glasses, dividing evenly.
  6. Top the oats with half of the peach mixture and half of the raspberries.
  7. Add the remaining half of the oats, then the remaining peach mixture and raspberries.
  8. Finish each glass with the pepita-walnut crunch and serve right away so the topping stays crisp.

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

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

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

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