Pour in the milk, Greek yogurt, maple syrup, and vanilla extract, then mix until the oats look fully coated and creamy.

Heat a small skillet over medium heat and add the diced peaches with the brown sugar.

Cook the peaches for 3–4 minutes, stirring gently until they become glossy, fragrant, and slightly softened.

Stir half of the warm peaches into the oat mixture so the juices flavor the oats.

Spoon the mixture into a mason jar or airtight container and smooth the top with a spoon.

Scatter the remaining peaches and chopped pecans over the top for texture and extra flavor.

Cover the container tightly and refrigerate overnight or for at least 6 hours until the oats are thick and tender.

Stir the oats before serving to create a creamy consistency.

Enjoy cold straight from the fridge or warm gently for a softer cobbler-style texture.