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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.

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