Apricot and Chia Overnight Oats with Yogurt

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

Start your morning with these creamy overnight oats packed with fiber-rich chia seeds and naturally sweet sautéed apricots. This healthy, make-ahead breakfast is perfect for busy weekdays and stays fresh for up to four days.

Servings4 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

Oats
200 g
chia seeds
50 g
vanilla extract
1 tbsp
almond milk or cow’s milk
550 ml
rapeseed oil
1 tsp
pack fresh apricots stoned and quartered
320 g
pot fortified oat or plain bio yogurt
400 g
sunflower seeds
4 tsp

Step-by-Step Instructions

In a large bowl, combine the oats, chia seeds, vanilla extract, and your choice of milk. Stir thoroughly to ensure the chia seeds are evenly distributed and won't clump.

Cover the bowl and refrigerate overnight, or for at least 6 hours, to allow the oats and chia seeds to soak up the liquid and thicken into a creamy consistency.

Prepare the apricot topping by heating the rapeseed oil in a small non-stick pan over low heat. Arrange the apricot quarters in a single layer, cover the pan, and cook for 5 minutes until softened.

Stir the apricots gently and cook for another 1-2 minutes if needed. Remove from heat and let them cool; they will continue to soften slightly in the residual heat. Keep chilled until ready to use.

The next morning, stir the yogurt into the soaked oat mixture. Spoon the oats into jars or bowls, then top with the cooked apricots and a sprinkle of sunflower seeds.

Chef's Tips

For a bit of extra crunch, toast the sunflower seeds in a dry pan for a minute before serving. If the oats are too thick after soaking, simply stir in an extra splash of milk. You can substitute apricots with other stone fruits like peaches or nectarines when they are in season.