BREAKFAST

APRICOT & SEED OVERNIGHT CHIA

APRICOT & SEED OVERNIGHT CHIA A quick, fruity and tasty option to start the day.

PREP TIME: 10 MINS (+ OVERNIGHT SOAKING) COOK TIME: 20 MINS SERVES 4 (AS A BREAKFAST)

8 Tbsp chia seeds

350ml unsweetened almond milk 3 Tbsp mixed seeds (such as sunflower seeds, pumpkin seeds and linseeds)

8 fresh apricots, halved,

stones removed

1 tsp vanilla bean paste

100g blueberries

Finely grated zest and juice

of 1/2 lemon

Honey, to serve (optional)

1 Put the chia seeds, milk and half the mixed seeds in a medium bowl or airtight container. Stir.

Cover and place in the fridge to soak overnight.

2 Preheat oven to 160°C (fanforced). Line baking tray with baking paper. Spread the apricot halves over the tray and toss with vanilla bean paste. Roast for 15-20 minutes, or until apricot is soft and just starting to caramelise. 3 Meanwhile, tip blueberries into a small saucepan with zest and juice. Simmer over medium heat for 4-5 minutes, or until juicy and bursting. 4 Divide the chia seed mixture between bowls. Spoon over the apricot, blueberry compote, remaining mixed seeds and a drizzle of honey, if you like. Serve.