Apricot & seed overnight chia

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

  • Prep:10 mins
    Cook:25 mins
    plus overnight soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 225
  • fat 13g
  • saturates 1g
  • carbs 12g
  • sugars 9g
  • fibre 13g
  • protein 8g
  • salt 0.1g


  • 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)


  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.

  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.

  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.

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