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Apricot porridge with toasted seeds

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A winter warmer served with seeds and fruits.
Serves
2
Prep
15 minutes
Cook
10 minutes
Each 432g serving contains
KCal
215
Carbs
31.9g
Fibre
4.9g
Protein
6.2g
Fat
5.8g
Saturates
0.80g
Sugars
14.6g
Salt
0.02g
Portion Fruit & Veg
0
Ingredients
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Ingredients
50g ready-to-eat dried apricots
150ml orange or apple juice
50g porridge oats
15g chia or linseeds, toasted
  1. Place the apricots in a small pan and cover with the juice. Bring to the boil and simmer for 5 minutes.
  2. Set aside for 10 minutes, then place in a food processor or blender and blend to form a purée.
  3. Place the oats in a small pan, cover with 600ml of water, then place over a low heat and cook for 3–4 minutes.
  4. Stir through half the apricot purée, divide between 2 bowls, then top with the toasted seeds and a swirl of the remaining purée.
Chefs tips
  • To toast the seeds, add them to a dry frying pan over a medium heat, stir and remove from the pan as soon as they start to brown.
  • The seeds aren't essential to this recipe, though they are a good source of omega-3 fatty acids, which help maintain good heart health.
  • Also works well with blueberries instead of apricots.

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