- 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…
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.