¾cupunsweetened, unflavored soy milkor milk of choice
5ounces (1 container)peach Greek yogurt
1teaspoonbrown sugarmore to taste
In a pint sized ball jar or similarly sized container, stir together the rolled oats, soy milk, Greek yogurt, cinnamon and ginger.
Place a medium to large non-stick skillet over medium-low heat. Add the diced peaches, pecans and brown sugar. Stir to combine. Cook over medium-low for 3-4 minutes, until peaches are softened and pecans are lightly toasted.
Stir the peaches and pecans into the oats. Optionally, save half for topping.
Cover and refrigerate for at least 4 hours before enjoy. Keeps for 3-4 days. Enjoy cold or warm.
Make it vegan: Replace Greek yogurt with your favorite vegan yogurt. Choose a non-dairy milk like soy, almond or oat milk.
If you prefer warm oats: Either heat up over medium-low on the stovetop or heat in the microwave until warmed through, about 1-2 minutes.