Overnight Oats with Apricots & Yogurt
Soaking oats overnight offers the convenience of a quick breakfast while improving digestibility. Enriched with chia seeds and apricots, this dish provides antioxidants and is believed to support heart health.
Ingredients
- 200 g oats
- 50 g chia seeds
- 1 tbsp vanilla extract
- 550 ml almond milk or cow’s milk, if preferred
- 1 tsp rapeseed oil
- 320 g fresh apricots stoned and quartered
- 400 g pot of fortified oat or plain bio yogurt
- 4 tsp sunflower seeds
Instructions
- In a bowl, combine the oats, chia seeds, vanilla extract, and almond milk. Stir to mix, then cover and refrigerate overnight.
- Heat the rapeseed oil in a small non-stick pan. Add the apricots in a single layer and cover. Cook on low heat for approximately 5 minutes, or until softened. Stir well and continue cooking for an additional few minutes if necessary, allowing the residual heat to finish the process as the apricots cool. Once done, cover and refrigerate.
- The following morning, stir the yogurt into the soaked oats, then spoon the mixture into tumblers, small jars, or bowls. Top with the cooked apricots and a sprinkle of sunflower seeds. The dish can be stored, covered, and chilled for up to four days.