My favorite part about summer is taking advantage of in-season fruits and vegetables. They’re local, inexpensive, and nutritionally superior to their foreign comrades in the winter months. Not to mention they taste, like, ridiculously better.

That’s why I’m currently swimming in peaches. I can’t stop buying them. I can’t help it! I mean, every farmer’s market has them stocked up, grocery stores have them on specials every single week, and they just look so pretty sitting there in all their fuzzy glory. Donut peaches, yellow, peaches, white peaches…what’s a girl to do?

Buy peaches, obviously.

And make them into overnight oats.

Obviously.

Sweet, plump, and so juicy that you can’t eat one without standing over a sink, peaches are the fruit to eat in summer. They are incredibly good for you and are a great source of Vitamin C, which protects our skin in these sunny summer months and combats the formation of free radicals in the body. They also contain fiber to slow the rate of your peachy breakfast’s digestion, and Vitamin A for bone health, cell division, and vision.

Go support your local farmer, stock up on peaches, and turn them into breakfast. You won’t regret it.

Peaches and Cream Overnight Oats

Serves 2

2 ripe peaches, chopped
2 medjool dates, pits removed
2 cups rolled oats
2 cup milk of choice ( I use unsweetened almond milk)
½ cup plain yogurt (I use coconut yogurt)
½ tsp vanilla extract
½ tsp cinnamon
Pinch of salt
2 T chia seeds

In a blender add peaches, vanilla, dates, milk, and yogurt and blend until combined.

In a small bowl add oats, spices, chia seeds, and salt. Pour blended ingredients overtop and stir until oats are soaked.

Cover and store in the refrigerator overnight. Enjoy in the morning or savor for later; O.O’s keep up to three days.

Top overnight oats with coconut yogurt and diced peaches, if desired. Enjoy!