Gingerbread Overnight Weet-Bix

Serves: 1
Prep: 5min + refrigeration

A spicy twist on a super simple overnight Weet-Bix bowl.

Ingredients

  • 2 Weet-Bix™, roughly crushed
  • 1/4 tsp mixed spice
  • 1/3 cup So Good™ Almond Unsweetened Milk
  • 150 g reduced fat natural, or vanilla, yoghurt
  • 1 tsp honey
  • 1 gingernut or Biscoff biscuit, optional

Method

  1. In a small container or bowl, combine Weet-Bix, mixed spice, and almond milk to form the base.
  2. Mix yoghurt and honey, and spread over the base.
  3. Sprinkle with a bit of extra mixed spice, and a crushed gingernut or Biscoff biscuit, if desired.
  4. Cover and refrigerate for 2 - 3 hrs, or overnight.

Tips

  • Mixed spice can be replaced with 1/8 tsp each ground cinnamon and ginger.
  • Or, to make your own mixed spice blend, combine 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp allspice, and 1/4 tsp ground cloves. Recipe can be easily multiplied, store extra spice blend in an airtight container in the pantry.

Featured recipes

Purple power smoothie

Raspberry & pistachio dessert bars

Hot bircher porridge