Vegan Nutella Overnight Weetabix with Yoghurt
The perfect summer breakfast or brunch of creamy vegan Nutella overnight Weetabix. A twist on overnight oats & a wholesome, heavenly treat.
Servings: 1 serving
Calories: 308kcal
Ingredients
- 2 Weetabix biscuits
- 50 ml oat milk (or your regular milk)
- 1 teaspoon maple syrup
- 4 tablespoons vegan Greek yoghurt (or plain uoghurt)
- 1 teaspoon vanilla extract
- 1 tablespoon vegan chocolate hazelnut spread
- ½ teaspoon chocolate chips (optional)
Instructions
- Add the Weetabix to a bowl and crumble with clean hands.
- Add the maple syrup and milk. and mix well.
- Press into your clean jam jar or another small airtight tub with a lid. You want it to be well compressed.
- Add the yoghurt to a bowl, and mix in the vanilla extract. If the yoghurt is too tart for you, you can add a little maple syrup, but remember the vegan nutella wiill be sweet.
- Spoon the yoghurt onto the Weetabix base and smooth the top.
- Top with a layer of chocolate hazelnut spread or chocolate peanut butter.
- Now add chocolate chips and any berries you want to add.
- Pop the lid on and leave it in the fridge overnight.
- Take it out of the fridge in the morning and enjoy!
Notes
- If you want to prepare your overnight Weetabix with vegan Nutella in advance, you can layer it and store it in a clean jam jar or another small airtight container in the fridge for 2-3 days.
- Add berries for extra flavour and nutrients.
Nutrition
Serving: 1 serving | Calories: 308kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 40mg | Potassium: 137mg | Fiber: 2g | Sugar: 23g | Vitamin A: 105IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 1mg
