Apricot & seed overnight chia

berries breakfast calcium chia fibre gluten free healthy low calorie seeds

N/A

Source

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.