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