Overnight Oats Recipes
Maple Roasted Apricots & Toasted Sunflower Seed Overnight Oats
10mins prep, 5min cooking time
Makes 1
Start your day with a delightful blend of flavours with our Maple Roasted Apricots & Toasted Sunflower Seed Overnight Oats, made with White's Jumbo Oats. Indulge in the natural sweetness of tender, maple-glazed apricots perfectly balanced by the satisfying crunch of toasted sunflower seeds.
Our Jumbo oats provide a hearty base, soaking up the flavours overnight for a creamy, wholesome breakfast that's as nutritious as it is delicious. Enjoy a nourishing start to your morning with this exquisite combination of taste and texture.
Ingredients
For the oats
- 200g oats
- 50g chia seeds
- 1 tbsp vanilla extract
- 550ml milk (if non-vegan)
- 2tbsp Honey
For the apricots
- 2 tsp Maple Syrup
- 320g pack fresh apricots, stoned and quartered
- 400g pot Ballydown Natural Yoghurt
- 4 tsp sunflower seeds
- 1 pinch fine salt
Made With...
Jumbo Organic Oats
Method
- Mix the oats, honey, and chia in a bowl with the vanilla and milk. Cover and chill overnight.
- Preheat an oven to 180c Fan. Add the apricots in a single layer to a baking tray, drizzle with maple syrup, and cook for 8 mins, until softened. Baste the apricots 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.
- Preheat a pan over high heat then add the sunflower seeds and cook continuously stirring for 3-4 mins until well toasted season with salt, allow to cool, and cover until needed.
- The next day, stir the yogurt into the oats and spoon it 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.
