Overnight Oats with Apricots & Crushed Pistachios
Prepare these the night before for an effortless and delicious breakfast!
Serves 2|Takes 120 minutes
INGREDIENTS:
90g Flahavan’s porridge oats
3 tbsp desiccated coconut
200ml coconut milk
260ml water
1 tbsp white chia seeds
400g fresh apricots, halved and stone removed
2 tbsp golden caster sugar
40g pistachios
METHOD:
To make the bircher, place the Flahavan’s oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for 4-6 hours or overnight if you can.
Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
Crush the pistachios into a fine crumb using a pestle and mortar.
To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.
