Overnight chia apricot seed breakfast bowl

• насіння чіа↗8 ст. л. ст. л.
• молоко з мигдалю без цукру↗350 мл мл
• мікс насіння3 ст. л. ст. л.
• свіжі абрикоси8

  розрізані навпіл і без кісточок

• паста з ванільного стручка↗1 ч. л. ч. л.
• чорниця↗100 г г
• лимон↗½

  цедра та сік

• мед↗

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Place the chia seeds, unsweetened almond milk, and half of the seed mix into a medium bowl and stir thoroughly. Cover the bowl and refrigerate overnight to allow the mixture to set.

2. 2

   Preheat the oven to 180 °C (160 °C with convection/gas 4). Arrange the apricots on a baking sheet, brush them with the vanilla‑pod paste and bake for 15–20 minutes until they become soft and slightly caramelised. Transfer the blueberries to a pan, add the zest and juice of half a lemon and simmer for 4–5 minutes until the berries are juicy and swollen.

3. 3

   Divide the chia mixture among four bowls, top with apricots, blueberry sauce, the remaining seed mix and, if desired, drizzle with honey.