Vegan Coconut Overnight Weetabix
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.
5 mins (+ chilling)
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
Use your hands to crumble the weetabix into a small baking dish or tupperware.
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.
In a small bowl, combine the coconut yoghurt and 1 tbsp maple syrup. Spread this over the weetabix base.
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.
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.
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.
By 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.