This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.