Easy Overnight Oats with Honey Roasted Apricots
This make-ahead breakfast is going to be your new go-to. Think creamy overnight oats, topped with sweet roasted apricots, which makes it perfect to prep ahead for a filling start to your day.
Substitute:
- No apricots? Use peaches, plums, nectarines, figs, rhubarb or cherries.
- No honey? Use maple syrup or agave syrup instead.
- No almond milk? Use any milk of your choice.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
4 apricots (halved, stones removed and cut into wedges)
2 tbsp honey
2 tbsp water
2 tbsp blanched hazelnuts
For the overnight oats:
80 g rolled oats (1 cup)
240 ml almond milk (1 cup)
2 tsp chia seeds
2 tbsp Greek yoghurt
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Pop the apricot wedges in a baking dish. Add the hazelnuts, then drizzle over the honey and water, and roast for 12-15 minutes, or until the apricots are soft and lightly caramelised. Remove from the oven and set aside to cool.
Meanwhile, divide the rolled oats, almond milk, chia seeds, and Greek yoghurt evenly between two meal prep containers. Stir each container well until everything is combined. You can also mix in a large bowl if that's easier then divide up between the containers.
Top the overnight oats with the roasted apricots, hazelnuts, and spoon over any of the syrup from the bottom of the baking dish. Seal the containers and leave in the fridge overnight (or for at least 4 hours).
How to store
Store in sealed containers in the fridge for up to 3 days. Enjoy straight from the fridge, or let it sit at room temperature for 10 minutes before eating if you prefer a softer texture.
