Name: Overnight oats with apricots & yogurt
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 200g oats; 50g chia seeds; 1 tbsp vanilla extract; 550ml almond milk or cow’s milk (if non-vegan); 1 tsp rapeseed oil; 320g pack fresh apricots stoned and quartered; 400g pot fortified oat or plain bio yogurt; 4 tsp sunflower seeds

For the oats

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

Method

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.