Apricot & seed overnight chia
By Esther Clark
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
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)
Method
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.
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.
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.
