Peel and pit one peach, then cut it into quarters for blending. Dice the second peach into 1/2-inch pieces and set aside. I find that peeling the peach for the blended portion creates a silkier, more uniform texture throughout the oats, while keeping the diced peach gives you nice texture bites.

Combine the quartered peach, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a blender. Blend on medium-high speed for 45-60 seconds until smooth and creamy. The spices will be fully incorporated and the peach will add natural sweetness and body to the liquid base.

In a large bowl, combine the rolled oats, chia seeds, and yogurt. Pour the peach milk mixture from Step 2 into the bowl and stir everything together until well combined. The oats will begin to absorb the liquid immediately. Let the mixture sit for 5 minutes to allow the oats and chia seeds to start absorbing the liquid and soften slightly.

Gently fold the diced peaches from Step 1 into the oat mixture to distribute them evenly throughout. I like to save a few diced pieces to layer on top of each jar for better presentation. Divide the mixture into jars or containers, arranging the reserved peach pieces on top if desired.

Cover the jars and refrigerate for at least 4 hours or overnight. The longer the oats sit, the creamier and more cohesive they become as the oats fully absorb the liquid. Stir before eating, and enjoy cold or transfer to a bowl and microwave for 1-2 minutes if you prefer warm oats.