Strawberries and Cream Overnight Weetbix
Servings Prep Time
1serves 5mins
Servings Prep Time
1serves 5mins
Ingredients
  • 2 weetbix
  • 1/4cup milk of choice
  • 100grams yopro vanilla yoghurt
  • 1/2cup strawberriessliced
  • 1tsp chia seeds
Instructions
  1. Make your “strawberry jam” by heating half of the strawberries with a dash of water if you’re using fresh produce until they begin to soften, then mash with a fork.
  2. Stir through chia seeds and set aside to thicken and cool.
  3. Crush weetbix into a container, add milk and stir well. Pat the weetbix mixture down firmly to create the base.
  4. Pour “strawberry jam” into your container to cover the weetbix, then pour in the yoghurt to cover the “strawberry jam.”
  5. Top yoghurt with the remaining strawberries to garnish.
  6. Set in the fridge or consume immediately.
Recipe Notes

304 calories per serve

Print Recipe
 Strawberries and Cream Overnight Weetbix
Strawberries and Cream Overnight Weetbix
Votes: 16
Rating: 4.25
You:
Rate this recipe!
Course Breakfast
Prep Time 5 mins
Servings
serves
Ingredients
  • 2 weetbix
  • 1/4 cup milk of choice
  • 100 grams yopro vanilla yoghurt
  • 1/2 cup strawberries sliced
  • 1 tsp chia seeds
Course Breakfast
Prep Time 5 mins
Servings
serves
Ingredients
  • 2 weetbix
  • 1/4 cup milk of choice
  • 100 grams yopro vanilla yoghurt
  • 1/2 cup strawberries sliced
  • 1 tsp chia seeds
Strawberries and Cream Overnight Weetbix
Votes: 16
Rating: 4.25
You:
Rate this recipe!
Instructions
  1. Make your “strawberry jam” by heating half of the strawberries with a dash of water if you’re using fresh produce until they begin to soften, then mash with a fork.
  2. Stir through chia seeds and set aside to thicken and cool.
  3. Crush weetbix into a container, add milk and stir well. Pat the weetbix mixture down firmly to create the base.
  4. Pour “strawberry jam” into your container to cover the weetbix, then pour in the yoghurt to cover the “strawberry jam.”
  5. Top yoghurt with the remaining strawberries to garnish.
  6. Set in the fridge or consume immediately.
Recipe Notes

304 calories per serve