Overnight oats with apricots & yogurt

Soaking oats overnight is great for a speedy breakfast the next day, and it makes them easier to digest. Antioxidant-rich chia seeds and apricots are thought to benefit heart health

  • Prep:10 mins
    Cook:5 mins
    plus overnight soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 422
  • fat 15g
  • saturates 2g
  • carbs 52g
  • sugars 0g
  • fibre 12g
  • protein 11g
  • salt 0.3g


  • 200g oats
  • 50g chia seeds
  • 1 tbsp vanilla extract
  • 550ml almond milk, or cow’s milk (if non-vegan)
  • 1 tsp rapeseed oil
  • 320g pack fresh apricots, stoned and quartered
  • 400g pot fortified oat or plain bio yogurt
  • 4 tsp sunflower seeds


  1. Mix the oats and chia in a bowl with the vanilla and almond milk. Cover and chill overnight.

  2. Heat the oil in a small non-stick pan. Add the apricots in a single layer, then cover the pan and cook over a low heat for 5 mins, until softened. Stir well and cook a few minutes more if needed – they will cook a little more in the residual heat as they cool. Cover and keep chilled until needed.

  3. The next day, stir the yogurt into the oats and spoon into tumblers, small jars or small bowls. Top with the cooked apricots and sunflower seeds. Will keep covered and chilled for up to four days.

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