Apricot & seed overnight chia served in a breakfast bowl

Apricot & seed overnight chia

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(1 ratings)

Prep: 10 mins Cook: 25 mins plus overnight soaking


Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal225
  • fat13g
  • saturates1g
  • carbs12g
  • sugars9g
  • fibre13g
  • protein8g
  • salt0.1g
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  • 8 tbsp chia seeds
  • 350ml unsweetened almond milk
  • 3 tbsp mixed seeds
  • 8 fresh apricots, halved and stoned



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 1 tsp vanilla bean paste
  • 100g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • ½ lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • honey, to serve (optional)



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  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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