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5min read
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Vegan Coconut Overnight Weetabix

by Valentina Concordia

5min read

These vegan overnight weetabix are filled with coconut yoghurt and topped with a crunchy sweet - and just a touch salty - coconut topping. It’s creamy, chewy and crunchy, all at the same time, and will make weekday breakfasts feel like a weekend. 

Prep Time

5 mins (+ chilling)

Cook Time

10 mins

Serves

2

Ingredients

5 weetabix 
180ml plant based milk
215g coconut yoghurt 
4 tbsp maple syrup, divided
1 tbsp (15g) coconut oil
40g shredded coconut
30g coconut flakes 
¼ tsp salt

Method

STEP 1

Use your hands to crumble the weetabix into a small baking dish or tupperware. 

STEP 2

Pour the milk and 1 tbsp maple syrup over the weetabix, and stir the ingredients together until fully incorporated. Use a spoon to flatten the base in an even layer.

STEP 3

In a small bowl, combine the coconut yoghurt and 1 tbsp maple syrup. Spread this over the weetabix base.

STEP 4

Last, make the topping. Heat 1 tbsp coconut oil in a frying pan over medium low heat. Add the shredded coconut, coconut flakes, 2 tbsp maple syrup and ¼ tsp salt.

STEP 5

Toast the coconut for 6-8 minutes, stirring often, until it’s golden brown, then remove it from the heat and let it cool for 5-10 minutes. 

STEP 6

Sprinkle the coconut topping evenly over the coconut yoghurt. Cover the baking dish and let it sit in the fridge overnight, or for at least an hour. 

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By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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