All the Hot Cross Bun Flavours in a healthier style pot
- 2 tablespoons chia seeds (OR, 50g oats for hot cross bun overnight oats).
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon mixed spice (or extra cinnamon)
- 1/2 teaspoon cocoa powder
- Small pinch of sea salt
- 125 ml milk of choice (almond, oat, soya, etc.)
- 1/8 teaspoon vanilla extract
- 1 teaspoon currants or raisins
- 1 dried apricot finely chopped (I use natural sulphur dioxide free)
- zest of orange/satsuma or lemon (approx 1/2-1 teaspoon)
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In a small jar or glass, mix the chia seeds with the cinnamon, mixed spice, cocoa and salt.
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Measure in the milk and the vanilla. Stir well until all the dry ingredients are mostly incorporated.
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Add the currants and chopped apricot, then grate in some zest. Mix in.
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Let sit for 5-10 minutes, then stir again to check there are no clumps of chia seeds. Do a quick taste test if you wish and add more spice, zest or salt if needed. If you find it needs sweetening, add a teaspoon of your favourite liquid sweetener such as maple syrup.
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Refrigerate for at least 2–3 hours, or overnight until thickened. You can cover if you feel you want to, or leave it as it is. No harm giving it a stir every so often when you open the fridge.
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Stir, or don't stir. Top it, layer it or not.
Eat as it is, or top with yogurt or fruit (you could even try and make a cross for a hot cross bun)! Alternatively, layer it in a fresh glass with some natural yogurt or fresh fruit. You could even sprinkle some nuts or seeds on top for extra texture or even a grating of chocolate!
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Serve & Enjoy!