dileenthompson 
Creamy, no-cook oats infused with the warm, complex flavors of chai, layered with a hint of maple sweetness, and topped with juicy, roasted stone fruits and crunchy nuts. The perfect balance of comfort and elegance.
Yields: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes (for roasting fruit)
Chill time: 4 hours or overnight
Ingredients
For the Chai-Spiced Overnight Oats:
- 1 cup old-fashioned rolled oats
- 1 cup milk of choice (whole, almond, or oat milk work well)
- ½ cup plain Greek yogurt or coconut yogurt
- 2 tbsp maple syrup, plus more for serving
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ⅛ tsp ground allspice or cloves
- A pinch of freshly ground black pepper (enhances the spices)
- A pinch of salt
For the Roasted Stone Fruits:
- 2-3 ripe stone fruits (peaches, nectarines, plums, or apricots), pitted and cut into ½-inch wedges
- 1 tsp neutral oil (like avocado or grapeseed)
- 1 tsp maple syrup
- A squeeze of lemon juice
For Serving (Optional):
- 2 tbsp chopped toasted pistachios or almonds
- A dollop of yogurt or a splash of milk
- Additional maple syrup
Instructions
1. Prepare the Overnight Oats:
In a medium bowl or a jar with a lid, whisk together the milk, Greek yogurt, 2 tablespoons of maple syrup, vanilla extract, all the spices (cinnamon, cardamom, ginger, allspice, black pepper), and salt.
Add the rolled oats and stir until everything is well combined.
Divide the mixture evenly between two 12-16 oz jars or airtight containers. Seal and refrigerate for at least 4 hours, or preferably overnight.
2. Roast the Stone Fruits:
Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
In a bowl, gently toss the stone fruit wedges with the neutral oil, 1 teaspoon of maple syrup, and a squeeze of lemon juice.
Arrange the fruit in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until the fruits are tender, juicy, and the edges are just beginning to caramelize.
Remove from the oven and let cool completely. You can do this step the night before and store the roasted fruit in the fridge.
3. Assemble and Serve:
The next morning, give the oats a good stir. If they seem too thick, you can stir in an extra splash of milk to reach your desired consistency.
Top the chilled chai-spiced oats with a generous portion of the cooled roasted stone fruits.
Garnish with chopped toasted pistachios and an extra drizzle of maple syrup, if desired. Serve immediately.
Chef’s Notes & Tips
- Spice Shortcut: If you don’t have all the individual spices, you can use 1 to 1 ½ teaspoons of a pre-mixed chai spice blend. Just be sure to taste, as some blends can be potent.
- Using Chai Tea Bags: For an even stronger chai flavor, steep 2 chai tea bags in the 1 cup of warm milk for 5-10 minutes. Remove the bags, let the milk cool, and then proceed with the recipe.
- Fruit Variations: This is also fantastic with roasted pears or apples in the fall, or with fresh berries in the summer (berries don’t need to be roasted).
- Meal Prep Master: This recipe is perfectly designed for meal prep. The oats will keep for up to 4 days, and the roasted fruit for up to 3 days. Store them separately and assemble each morning.
- Creamier Texture: For an ultra-creamy, almost rice pudding-like texture, use ¾ cup of oats instead of 1 cup.
