Breakfast smoothie
Make the most of the berry season with a glass of fruity goodness
Apricot & seed overnight chia
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking
- Easy
- Serves 4
Skip to ingredients
- 8 tbsp chia seeds
- 350ml unsweetened almond milk
- 3 tbsp mixed seeds
- 8 fresh apricotshalved and stoned
- 1 tsp vanilla bean paste
- 100g blueberries
- ½ lemonzested and juiced
- honeyto serve (optional)
Nutrition: Per serving
- kcal225low
- fat13g
- saturates1g
- carbs12g
- sugars9g
- fibre13g
- protein8g
- salt0.1g
Method
step 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.
step 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.
step 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.
