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Apricot & seed overnight chia

Apricot & seed overnight chia served in a breakfast bowl

Apricot & seed overnight chia

Name: Apricot & seed overnight chia
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 8 tbsp chia seeds; 350ml unsweetened almond milk; 3 tbsp mixed seeds; 8 fresh apricots halved and stoned; 1 tsp vanilla bean paste; 100g blueberries; ½ lemon zested and juiced; honey to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

plus overnight soaking

A star rating of 4.3 out of 5.6 ratingsRate

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Kick-start your day with a breakfast of apricots, chia seeds, mixed seeds and blueberries. Soak the chia overnight and it will be ready to go in the morning

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

8 tbsp chia seeds
350ml unsweetened almond milk
3 tbsp mixed seeds
8 fresh apricots

halved and stoned
1 tsp vanilla bean paste
100g blueberries
½ lemon

zested and juiced
honey

to serve (optional)

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Nutrition: Per serving

kcal225

low
fat13g
saturates1g
carbs12g
sugars9g
fibre13g
protein8g
salt0.1g

Method

step 1

Put the chia seeds, milk and half the mixed seeds in a medium bowl and stir. Cover and transfer to the fridge to soak overnight.
step 2

Heat oven to 180C/160C fan/gas 4. Spread the apricots out over a flat baking tray and toss with the vanilla bean paste. Roast for 15-20 mins until soft and just caramelised. Tip the blueberries into a pan with the lemon zest and juice and simmer for 4-5 mins until juicy and bursting.
step 3

Divide the chia seed mixture between four bowls, then spoon over the apricots, blueberry compote, remaining mixed seeds and a drizzle of honey, if you like.

Recipe from Good Food magazine, July 2019

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A star rating of 4.3 out of 5.6 ratings

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