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
- Serves: 4 persons
- 200g oats
- 50g chia seeds
- 1tbsp vanilla extract
- 550ml almond milk, or cow’s milk (if non-vegan)
- 1tsp rapeseed oil
- 320g pack fresh apricots, stoned and quartered
- 400g pot fortified oat or plain bio yogurt
- 4tsp sunflower seeds
Step 1Mix the oats and chia in a bowl with the vanilla and almond milk. Cover and chill overnight.
Step 2Heat 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.
Step 3The 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.